荸荠皮和荸荠肉的提取液抑菌作用研究

Inhibitory Effects of Bioactive Components in Water Chestnut on Bacteria

以大肠杆菌、金黄色葡萄球菌、啤酒酵母、面包酵母、黑曲霉、青霉菌为供试菌种,采用滤纸片扩散法、平板稀释法,分别对荸荠皮提取液及荸荠肉提取液的抑菌作用进行研究。结果表明:荸荠皮提取液及荸荠肉提取液对6种供试菌种都有不同程度的抑制作用,荸荠皮提取液的抑菌作用强于荸荠肉提取液的抑菌作用。荸荠皮提取液对金黄色葡萄球菌、大肠杆菌的MIC都为3.33%,对多数真菌的MIC为20%,说明荸荠皮提取液对细菌及真菌都有较强的抗菌效力,尤其对细菌的抗菌能力更强。荸荠皮提取液在食品中可明显抑制细菌的生长,具有作为天然防腐剂应用于食品工业的潜力。

Inhibitory effects of water chestnut peel and meat extracts on bacteria were investigated using filter paper diffusion and flat-plate dilution methods. Results indicated that both extracts from water chestnut peel and meat exhibited inhibitory effects on Escherichia coli, Staphylococcus aureus, brewing yeast, baking yeast, AsperiyiUus oryzae and Penicillium sp. to some extent, however, the stronger antimicrobial activity of water chestnut peel extract was observed than that of water chestnut meat extract. The minimum inhibitory concentrations （MICs） of water chestnut peel extract were 3.33% for Staphylococcus aureus and Escherichia coli, respectively; 20% for most fungi. These results reveal that water chestnut peel extract has strong inhibitory effect on both bacteria and fungi, especially on bacteria. Moreover, water chestnut peel extract also exhibited obvious inhibitory effects on bacteria in foods, which provided the potential as a natural preservative in food industry.