原生态椰子油衍生物抑菌性研究  

Study on the Antibacterial Effect of Derivatives of VCO

作　　者：武林贺 白新鹏[1] 吴谦 舒凡乔 马若影 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品工业》2017年第11期216-220,共5页The Food Industry

基　　金：海南省自然科学基金(20153159);海南省自然科学基金(314075)

摘　　要：采用脂肪酶水解原生态椰子油(VCO),得到其不同水解程度的衍生物,采用滤纸片法考察不同水解程度的衍生物的抑菌作用的大小,测定VCO衍生物对各供试菌种的抑菌圈直径及最低抑菌浓度(MIC)。试验结果表明:VCO和水解度10%,20%和30%的VCO衍生物对大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌和单增李斯特菌都有一定的抑制作用,VCO和水解度为30%的VCO衍生物的对大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌和单增李斯特菌的MIC值(质量分数)为别为5%,29%,25%,21%和2.3%,3.0%,3.5%,2.0%。抑菌圈大小和MIC测定值显示VCO衍生物对四种细菌的抑制作用较强,而且随着VCO水解度的增加得到衍生物抑菌作用逐渐增强。The antibacterial effect of virgin coconut oil（VCO） and derivatives of VCO were studied through determining the diameters of bacteriostatic circles and MIC for four species of bacteria.The VCO hydrolysate was obtained from enzymatic hydrolysis of VCO.The result showed that VCO and different degree of hydrolysis VCO of 10%,20% and 30% had antimicrobial effects on Escherichia coli,Salmonella typhimurium,Staphylococcus aureus and Listeria monocytogenes.The minimal inhibitory concentrations of VCO and VCO hydrolysate（volume fraction） were 5%,29%,25%,21% and 2.3%,3.0%,3.5%,2.0%,respectively.According to the values of bacteriostatic circles and MIC,VCO hydrolysate had stronger antibacterial effects than VCO.In addition,antibacterial effects of VCO hydrolysate increased with the increase of degree of VCO.

关 键 词：原生态椰子油 水解 衍生物 抑菌 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]