不同来源皂素对常见食源性致病菌的抑菌效果研究  

Study on the Antibacterial Effects of Saponin from Different Sources on Common Food-borne Pathogens

作　　者：王承瑞 刘思思[1] 易有金[2] 李昌珠[1] 肖志红[1] 刘汝宽[1] WANG Chengrui;LIU Sisi;YI Youjin;LI Changzhu;XIAO Zhihong;LIU Rukuan(State Key Laboratory of Utilization of Woody Oil Resources,Hunan Academy of Forestry,Changsha 410004,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南省林业科学院省部共建木本油料资源利用国家重点实验室,湖南长沙410004 [2]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品工业科技》2022年第3期120-127,共8页Science and Technology of Food Industry

基　　金：中央引导地方科技发展专项资金(2020ZYT002);长株潭标志性工程计划(2019XK2002);湖南省科技创新领军人才(2020RC4026);湖南省科技厅创新平台与人才计划项目(2018TP1029)。

摘　　要：为研究不同来源皂素对常见食源性致病菌的抑菌作用,开发皂素在食品领域的应用。以三种不同来源(皂角壳、绿茶、油茶籽)皂素为研究对象,采用牛津杯法和二倍稀释法分别测定其抑菌圈大小、最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。结果表明,三种不同来源皂素对枯草芽孢杆菌、金黄色葡萄球菌、沙门氏菌和大肠杆菌这四种常见食源性致病菌均有抑菌作用。其中,皂角壳来源皂素的抑菌效果最佳,通过二倍稀释法研究表明其对于两种革兰氏阳性菌枯草芽孢杆菌和金黄色葡萄球菌的MIC均为4 mg/mL,MBC分别为16 mg/mL和8 mg/mL;对两种革兰氏阴性菌沙门氏菌和大肠杆菌的MIC分别为4 mg/mL和8 mg/mL,MBC分别为8 mg/mL和16 mg/mL。该结果可为皂素应用于新型、安全、高效的植物源天然食品防腐剂的研究和开发提供依据。The purpose of this experiment was to study the antibacterial effect of saponins from different sources on common food-borne pathogens,and to develop the application of saponins in the field of food.The size of inhibition zone,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of saponins from three different sources(Gleditsia sinensis shell,green tea and Camellia oleifera seed)were determined by Oxford cup method and double dilution method,respectively.The results showed that the three saponins from different sources all had antibacterial effect on four common food-borne pathogenic bacteria,namely Bacillus subtilis,Staphylococcus aureus,Salmonella sp.and Escherichia coli.Among them,the saponins derived from Gleditsia sinensis shell had the best antibacterial effect.The double dilution method showed that their MICs for the two Gram-positive bacteria Bacillus subtilis and Staphylococcus aureus were both 4 mg/mL,and the MBCs were 16 mg/mL and 8 mg/mL respectively;The MIC of Salmonella and E.coli of two Gram-negative bacteria were 4 mg/mL and 8 mg/mL,and MBC were 8 mg/mL and 16 mg/mL respectively.The results provide devidence for the research and development of safe,high effective and natural plant food preservatives.

关 键 词：皂素 抑菌 食源性致病菌 油茶皂素 防腐剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]