紫薯花色苷色素抑菌作用的探究  

Study on antibacterial effect of purple sweet potato anthocyanins

作　　者：蒋丽施[1] 孟晓[1] 杨凡[1] 

机构地区：[1]成都中医药大学公共卫生学院,成都611137

出　　处：《中国食品添加剂》2017年第3期106-110,共5页China Food Additives

摘　　要：采用牛津杯法探究紫薯花色苷色素对伤寒沙门氏菌、福氏志贺氏菌、鼠李糖乳杆菌、植物乳杆菌、酵母菌、黑曲霉的作用效果以及p H、温度、紫外光照、微波加热处理对其抑菌效果的影响。结果表明,紫薯花色苷色素对伤寒沙门氏菌和福氏志贺氏菌有明显的抑菌效果,最小抑菌浓度为0.55 mg/m L;对鼠李糖乳杆菌、植物乳杆菌、酵母菌、黑曲霉生长无抑制作用;p H<3时,紫薯花色苷抑菌效果最好;高温处理会使紫薯花色苷的抑菌作用减弱;紫外光照射对紫薯花色苷的抑菌作用没有影响;微波短时处理使紫薯花色苷的抑菌作用有所增强。The antibacterial effect of PSPAs （Purple Sweet Potato Anthocyanins） on Salmonella typhi, Shigellaflexneri, L.rhamnosusi, L.plantarum, Yeast, and Asp.niger were studied by oxford cup method. In addition, the effect of pH value, temperature, UV light and microwave heating on the antibacterial effect of PSPAs were also studied. The results showed that PSPAs had an antibacterial effect on S.typhi and S.flexne, and its MIC （Minimum Inhibitory Concentration） was 0.55mg/ml. But it had little antibacterial effect on L.rhamnosusi, L.plantarum, Yeast, and Asp.niger. The antibacterial effect was best when pH 〈 3 ; High temperature treatment would reduce the antibacterial effect of PSPAs ; UV irradiation had no effect ; microwave short-term treatment would enhance the antimicrobial effect of PSPAs.

关 键 词：紫苷薯 花色苷 抑菌作用 影响因素 

分 类 号：S431.13[农业科学—农业昆虫与害虫防治] TS727.7[农业科学—植物保护]