油茶饼粕多酚提取物对红提致病菌抑菌活性的研究  

Study on Antibacterial Activity of Polyphenol from Camellia Oleifera Cake Against Pathogenic Bacteria of Red Grape

作　　者：陈佩云 陈晓华[1] 孙伟峰 朱涵予 CHEN Peiyun;CHEN Xiaohua;SUN Weifeng;ZHU Hanyu(College of Life Sciences,Hengyang Normal University,Hengyang 421008,China)

机构地区：[1]衡阳师范学院生命科学学院,湖南衡阳421008

出　　处：《现代食品》2022年第19期195-199,共5页Modern Food

基　　金：2020年湖南省教育厅科学研究项目“高活性油茶饼粕酚类物质抑制水果腐败的作用机理研究”(20C0271)。

摘　　要：本文对从贮存期发病红提果实中分离出的病原菌进行形态鉴定,并探究了油茶饼粕多酚粗提物的抑菌效果以及油茶饼粕多酚粗提物最低浓度、作用温度、作用时间对抑菌作用的影响。结果表明,分离出的菌株CoF1与CoF3可能为毛霉属真菌,菌株CoF2可能为青霉属真菌。多酚粗提物对菌株CoF1、CoF2和CoF3、大肠杆菌和金黄色葡萄球菌都有较好的抑菌效果,且多酚粗提物与菌悬液作用时间越长,其抑菌率越高,并具有较好的热稳定性。In this paper, pathogenic bacteria isolated from red grape during storage period were identified, and the antibacterial effect of crude polyphenol extract of camellia oil cake meal and the effect of minimum concentration of polyphenol extract, action temperature and action time on antibacterial effect were investigated. The results showed that the isolated strains CoF1 and CoF3 might belong to Mucor fungi, and strain CoF2 might belong to Penicillium fungi.The crude polyphenol extract showed good antibacterial effect against strains CoF1, CoF2 and CoF3, Escherichia coli and Staphylococcus aureus, and the longer the interaction time between the crude polyphenol extract and the bacterial suspension, the higher the antibacterial rate and the better the thermal stability.

关 键 词：油茶饼粕 多酚 红提致病菌 抑菌活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]