花生壳分级提取物抑菌活性及其稳定性  

Antibacterial Characteristics and Stability of Fractionated Extracts from Peanut Hull

作　　者：戚馨月 曹瑶 周建新[1] 汪海峰[1] QI Xin-yue;CAO Yao;ZHOU Jian-xin;WANG Hai-feng(College of Food Science and Engineering,Collaborative Innovation Centre for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023,China)

机构地区：[1]南京财经大学食品科学与工程学院现代粮食流通与安全协同创新中心粮油质量控制与加工重点实验室

出　　处：《食品工业科技》2020年第3期120-124,130,共6页Science and Technology of Food Industry

基　　金：江苏省研究生科研与实践创新计划项目(KYCX18-1423);江苏省高等学校自然科学研究重大项目资助(17KJA550003);江苏高校优势学科建设工程资助(PAPD2014-124);江苏高校品牌专业建设工程资助(PPZY2015B152)

摘　　要：本文采用溶剂浸提法分级提取花生壳中有效抑菌成分,通过滤纸片法研究不同提取物对食品中常见的腐败菌和致病菌的抑菌活性,并进一步探究pH、温度、紫外辐射、金属离子对其稳定性的影响。结果表明:花生壳分级提取物对供试菌均有一定的抑制活性,其中乙酸乙酯提取物对金黄色葡萄球菌的抑制作用最强,对金黄色葡萄球菌、大肠杆菌的最低抑制浓度(Minimum inhibitory concentration,MIC)分别为31.25、62.5 mg/mL。稳定性实验表明,花生壳乙酸乙酯提取物的抑菌活性在7<pH<10明显降低;20~80℃处理后,其抑菌活性稳定,但过高或过低温度处理(0、100℃),其抑菌活性下降;随着紫外辐射时间的增加,抑菌活性呈下降趋势;金属离子对花生壳乙酸乙酯提取物抑菌作用有所差异,Cu^2+、Fe^2+、Al^3+可增强其抑菌作用,Mg^2+、K^+、Mn^2+可降低其抑菌作用。本实验可为花生壳提取物作为食品天然防腐剂的开发提供依据。In this paper,the effective antibacterial components in peanut hull were extracted by solvent extraction method.The antibacterial activity of different extracts on common spoilage bacteria and pathogenic bacteria in food was studied by filter paper method,and the influence of pH,temperature,ultraviolet radiation and metal ions on its stability was explored.The results showed that the peanut hull fraction extract had certain inhibitory activity on the tested bacterias,and the ethyl acetate extract had the strongest inhibitory effect on Staphylococcus aureus,and the minimum inhibitory concentration(MIC)against Staphylococcus aureus and Escherichia coli were 31.25 and 62.5 mg/mL,respectively.The stability experiment showed that the antibacterial activity of the ethyl acetate extract of peanut hull decreased significantly at 77<pH<10;after 20~80 ℃ treatment,the antibacterial activity was stable,but when the trea/ent was too high os too low(0,100℃),the antibacterial activity decreased.With the increase(X UV uradiation time,the antidacteEal activity decreased.The antibacterial effect(X metal mns on the ethyl acetate extract(X peanut shell was dibeont,Cu^2+,Fe^2+and A/1 could enhancc Ss inhibition,Mg^2+,K^+,Mn^2+could reducc its antibacterial effect.This experiment can provide a basis fos the development of peanut shell extract as a natural preserrative fos food.

关 键 词：花生壳 分级提取物 抑菌活性 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]