中草药的抑菌活性及其对圣女果的保鲜效果  

Antibacterial activity of Chinese herbal medicines and their preservation effects on cherry tomato

作　　者：郑兰娟 楠极[2] 李丽[3,4] 易萍 黄方 张兰 黄敏[3] ZHENG Lan-juan;NAN Ji;LI Li;YI Ping;HUANG Fang;ZHANG Lan;HUANG Min(Zhejiang Agricultural Business College,Shaoxing,Zhejiang 312000,China;Vocational and Technical College of Inner Mongolia Agricultural University,Baotou,Inner Mongolia 010400,China;Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences/Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning,Guangxi 530007,China;School of Chemistry and Chemical Engineering,Guangxi University,Nanning,Guangxi 530004,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312000 [2]内蒙古农业大学职业技术学院,内蒙古包头010400 [3]广西农业科学院农产品加工研究所/广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [4]广西大学化学化工学院,广西南宁530004

出　　处：《南方农业学报》2023年第1期228-237,共10页Journal of Southern Agriculture

基　　金：广西自然科学基金项目(2021GXNSFGA196001,2021GXNSFAA075035);科技先锋队“强农富民”“六个一”专项行动项目(桂农科盟202315);广西农业科学院基本科研业务专项(桂农科2021YT112)。

摘　　要：【目的】研究五倍子、油橄榄叶、虎杖和蒲公英4种中草药的抑菌活性及其对圣女果的保鲜效果,为开发绿色安全的圣女果保鲜剂,以及食品天然防腐保鲜剂的研究提供参考依据。【方法】采用醇提法制备五倍子、油橄榄叶、虎杖和蒲公英4种中草药提取液,以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、啤酒酵母和黑曲霉为指示菌,利用牛津杯法考察提取液抑菌活性,以二倍稀释法考察最低抑菌浓度(MIC);将不同浓度(50.00和100.00 mg/mL)五倍子和油橄榄叶提取液喷洒于圣女果表面,以蒸馏水为空白对照(CK),通过感官评价、腐烂率、失重率、硬度、可滴定酸、可溶性固形物和维生素C(Vc)指标,考察对圣女果的保鲜效果。【结果】4种中草药提取液对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、啤酒酵母和黑曲霉均有不同程度的抑菌效果,五倍子和油橄榄叶抑菌效果最佳,抑菌圈直径分别为18.47和20.00 mm、17.77和22.00 mm、15.90和17.00 mm、14.83和13.00 mm、15.93和14.07 mm;MIC分别为62.50和15.63 mg/mL、31.25和7.81 mg/mL、31.25和15.63 mg/mL、62.50和31.25 mg/mL、62.50和62.50 mg/mL。从圣女果的保鲜测试指标结果可知,相较于CK,50.00和100.00 mg/mL五倍子和油橄榄叶提取液均可在不同程度上改善圣女果保鲜效果。贮藏至第10 d时,相较于其他处理组,100.00 mg/mL油橄榄叶提取液处理组的感官评分(46.15分)、腐烂率(16.67%)、失重率(4.50%)、硬度(1.20 kg/cm2)、可溶性固形物含量(6.18%)和Vc含量(31.50 mg/100 g)等保鲜指标最优,与CK存在显著(P<0.05)或极显著(P<0.01,下同)差异;而100.00 mg/mL五倍子提取液处理组的可滴定酸含量(0.48%)最高,与CK间差异极显著。【结论】100.00 mg/mL油橄榄叶提取液对圣女果的保鲜效果最佳,作为天然防腐保鲜剂具有良好的应用前景。【Objective】To study the antibacterial activities of Rhus chinensis Mill.,olive leaf,Reynoutria japonica Houtt.,Taraxacum mongolicum and their preservation effects on cherry tomato,which could provide reference for the development of green and safe preservative for cherry tomato and the research of natural food preservation.【Method】The extracts of R.chinensis,olive leaf,R.japonica and T.mongolicum were produced by ethanol,Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Saccharomyces cerevisiae and Aspergillus niger were used as indicator bacteria,the antibacterial effect of extracts of R.chinensis,olive leaf,R.japonica and T.mongolicum were determined by oxford cup method,the minimum inhibitory concentration(MIC)were determined by double dilution method.The extracts of R.chinensis and olive leaf with different concentrations(50.00 and 100.00 mg/mL)were sprayed on the surface of cherry tomato,distilled water was used as blank control(CK),the preservation of cherry tomato was investigated by measuring sensory evaluation,decay rate,weight loss rate,hardness,titratable acid,soluble solid and vitamin C(Vc).【Result】The four Chinese herbal medicines all had different degrees of antibacterial effect on E.coli,S.aureus,B.subtilis,S.cerevisiae and A.niger,R.chinensis and olive leaf had the best bacteriostatic effect,the antibacterial zone diameters were 18.47 and 20.00 mm,17.77 and 22.00 mm,15.90 and 17.00 mm,14.83 and 13.00 mm,15.93 and 14.07 mm respectively;MIC were 62.50 and 15.63 mg/mL,31.25 and 7.81 mg/mL,31.25 and 15.63 mg/mL,62.50 and 31.25 mg/mL,62.50 and 62.50 mg/mL respectively.It could be seen from the results of preservation test results of cherry tomato that,compared with CK,50.00 and 100.00 mg/mL of R.chinensis and olive leaf extracts could improved the preservation effect of cherry tomato to varying degrees.Storage until 10 d,compared to other processing groups,100.00 mg/mL olive leaf extract treatment group had the best preservation effect on sensory score(46.15),the decay rate(16.67%),w

关 键 词：中草药 油橄榄叶 五倍子 抑菌圈 最低抑菌浓度(MIC) 保鲜效果 

分 类 号：S641.209.3[农业科学—蔬菜学]