柠檬皮中柠檬苦素抑制霉菌的活性及稳定性  

Antifungal activity and stability of limonoids from lemon peel

作　　者：王辉[1] 冯卫华[1,2] 曾晓房 于立梅[1] 翟万京 白卫东[1,2] 曾令钢[2] WANG Hui;FENG Weihua;ZENG Xiaofang;YU Limei;ZHAI Wanjing;BAI Weidong;ZENG Linggang(College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510550;Guangdong Zhongxiang Lvfeng Dvelopment Co., Ltd.,Heyuan 517000)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510550 [2]广东中兴绿丰发展有限公司,河源517000

出　　处：《食品科技》2019年第3期216-220,共5页Food Science and Technology

基　　金：广东省科技计划项目(2014A070713035;2015A020224041;2015A020209186;2015YT02H049);广州市科技计划项目(201704020028)

摘　　要：研究了柠檬皮中柠檬苦素抑制霉菌的活性及抑菌稳定性。采用牛津杯法测定柠檬苦素的抑菌活性,并且研究了温度、紫外照射、pH、明胶、Fe^(3+)及Fe^(2+)对柠檬苦素抑制青霉稳定性的影响。结果显示,柠檬苦素溶液对霉菌的抑菌活性较强,尤其对青霉有很强的抑菌活性。对3种霉菌的抑菌活性强弱顺序为:青霉>黑曲霉>根霉。柠檬苦素溶液对青霉的抑菌活性热稳定性很强,对紫外光照、明胶均具有良好的稳定性。酸性环境中,柠檬苦素对青霉的抑菌活性较稳定;碱性环境中,抑菌活性随p H值增加显著下降。金属离子Fe^(3+)及Fe^(2+)对柠檬苦素抑制青霉活性有增强作用,且随着Fe^(3+)及Fe^(2+)浓度的增加,抑菌活性增强。The activity and antibacterial stability of limonoids in lemon peel were studied. The Oxford cup method was used to determine the inhibitory activity of limonoids, and the effects of temperature,ultraviolet radiation, pH, gelatin, Fe3+ and Fe2+ on the inhibition stability of Penicillium were studied.The results showed that limonoids had stronger antibacterial activity against mold, especially for Penicillium. The order of antibacterial activity for three kinds of molds was: Penicillium was the strongest,Aspergillus niger was the second, Rhizopus was the worst. Limonoids had a strong thermal stability to the bacteriostasis of Penicillium, and has good stability for ultraviolet light and gelatin The inhibitory activity of limonoids to Penicillium was stable in acidic environment, and decreased significantly with the increase of pH value in alkaline environment. Fe3+ and Fe2+ enhanced the inhibitory activity of limonoids to Penicillium, and with the increase of Fe3+ and Fe2+ concentration, the antibacterial activity increased.

关 键 词：柠檬苦素 霉菌 抑菌作用 稳定性 青霉 

分 类 号：R284.2[医药卫生—中药学]