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荸荠英提取物抑菌成分稳定性的探讨 预览 被引量:30

Study on the Effects of Puchiin Extract Antimicrobial Roperties
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摘要 本文主要对荸荠英抑菌性能进行研究,结果表明,荸荠英粗品提取物具有强抑菌活性,在中性pH条件下提取物对细菌具有较好的抑菌效果,明显强于山梨酸钾.同时以金色葡萄球菌和大肠杆菌为指示菌,研究荸荠英粗品提取物活性成份的稳定性,结果表明提取物经过酸、碱处理后均具有一定的抑菌活性,碱处理对其抑菌活性有部分减弱;温度对其抑菌活性影响不大,在121℃下处理30min,抑菌活性才略有减弱;紫外照射及常见金属离子(Na+、K+、Ca2+、Fe2+、Fe3+)对其稳定性几乎没有影响. Ethanol extract of puchiin was assayed for its antimicrobial properties. The results showed that puchiin extract had antibacterial activities. Further more study revealed that the puchiin extract had stronger antimicrobial activity against the tested bacterial lstaphylococcus aureus and Escherichia coli than that of potassium sorbate. Extract of puchiin was also studied for its stability to acid, alkali, temperature, ultraviolet and metal ions. The results showed that the extract was very stable to acid and alkali. After treated with alkali, the extract still showed high antibacterial activity. Ultraviolet and metal ions also had little effect on the antibacterial activity of puchiin extract. Only high temperature up to 121℃ with half an hour`s treatment showed a little effect on extract antimicrobial activity. The UV radiation and metalions (Na+, K+, Ca2+, Fe2+, Fe3+) showed also little effect on extract antimicrobial activity.
作者 郝淑贤 刘欣 赵力超 陈永泉 HAO Shu-xian1,2,LIU Xin2,ZHAO Li-chao2,CHEN Yong-quan2 (1.South China Sea Fisheries Research Institution, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;2.South China Agriculture University, Guangzhou 5106642, China)
出处 《食品科学》 CAS CSCD 北大核心 2005年第2期 71-74,共4页 Food Science
关键词 荸荠英 抑菌 稳定性 puchiin antimicrobial stable
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