竹荪不同溶剂浸提液的抑菌及防腐效果研究  

Antibacterial and preservative effects of different solvents in the extract of Dictyophora indusiata

作　　者：刘畅 周舟 周枫[1] LIU Chang;ZHOU Zhou;ZHOU Feng(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《安徽农学通报》2024年第17期89-92,共4页Anhui Agricultural Science Bulletin

基　　金：信阳农林学院校级青年基金(QN2022030)。

摘　　要：为进一步探究竹荪的抑菌防腐功效,本研究采用4种溶剂(乙酸乙酯、无水乙醇、石油醚和蒸馏水)浸提竹荪子实体,采用平板抑菌方法验证不同浸提液对大肠杆菌、沙门氏菌、金黄色葡萄球菌、霉菌和酵母菌的抑菌作用,并用肉汤、馒头进行防腐效果验证。结果表明,4种溶剂的竹荪浸提物对沙门氏菌、金黄色葡萄球菌和酵母菌均有明显的抑制作用,其中乙酸乙酯竹荪浸提液对霉菌、金黄色葡萄球菌、大肠杆菌、酵母菌和沙门氏菌的抑菌效果较优,且对霉菌的抑菌效果最明显。乙酸乙酯竹荪浸提液的稀释度试验表明,其稀释4倍后仍然具有抑菌作用。馒头和肉汤防腐实证试验表明,乙酸乙酯竹荪浸提液对两者均有一定的防腐作用,尤其是在肉类防腐方面作用明显。研究结果为竹荪天然抗菌物质的开发提供了参考。In order to further explore the antibacterial and preservative effects of Dictyophora indusiata,four different solvents(ethyl acetate,anhydrous ethanol,petroleum ether and distilled water)were used to extract the fruiting body of Dictyophora indusiata.The antibacterial test was carried out by plate antibacterial test,and the antibacterial effect of food was verified by broth and steamed bread.The results showed that the extracts of Dictyophora indusiata with four solvents had obvious inhibitory effect on Salmonella,Staphylococcus aureus and Yeast.Among them,ethyl acetate extract of Dictyophora indusiata had the best antibacterial effect on mold,Staphylococcus aureus,Escherichia coli,Yeast and Salmonella,and had the most obvious antibacterial effect on mold.The dilution test of ethyl acetate extract of Dictyophora indusiata showed that it still had inhibitory effect after being diluted 4 times.The empirical test of anti-corrosion of steamed bread and broth showed that the ethyl acetate extract of Dictyophora indusiata had anti-corrosion effect on both,especially in meat anti-corrosion.It provides a theoretical basis for the development of natural antibacterial substances from Dictyophora indusiata.

关 键 词：竹荪 浸提物 抑菌活性 食物防腐 

分 类 号：S646.8[农业科学—蔬菜学]