罗汉果抑菌性能的研究  

The Study on Antimicrobial Properties of Siraitia grosvenorii

作　　者：梁硕[1] 杨志萍[1] 费振鸿 邱洁茹 綦国红[1] 王岁楼[1] 

机构地区：[1]中国药科大学工学院食品质量与安全教研室,南京211198

出　　处：《食品工业》2016年第7期207-209,共3页The Food Industry

基　　金：江苏省普通高校研究生科研创新项目(2013CXLX13_311);中央高校基本科研业务费专项资金青年项目(2013ZJ13158);大学生创新药物研制能力提高项目(J1030830)

摘　　要：应用管碟法测定了罗汉果提取物的抑菌作用、最小抑菌浓度（Minimum Inhibitory Concentration,MIC）,并研究了pH和温度对罗汉果提取物抑菌活性的影响。试验结果表明罗汉果提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、根霉和曲霉均有一定抑制作用,对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的最小抑菌浓度均为0.125 g/mL,根霉为0.062 5 g/mL,曲霉为0.031 2 g/mL,在pH 4-8的范围内具有抑菌作用,热稳定性良好。The antimicrobial effect and minimum inhibitory concentration （MIC） of extracts from Siraitia grosvenorii were determined by the cylinder plate method. Two factors of antimicrobial activity, pH and temperature, were also studied. The results showed that the extracts from Siraitia grosvenorii had effective inhibition on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Rhizopus and Aspergillus. The MIC was as following： 0.125 g/mL to Escherichia coli, Staphylococcus aureus and Bacillus subtilis, 0.062 5 g/mL to Rhizopus, 0.031 2 g/mL to Aspergillu. It was also proved that the extracts could be effective from pH 4-8, and had good thermal stability.

关 键 词：罗汉果 抑菌 MIC PH 热稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]