植物提取物对食源性致病菌的抑菌作用研究

Study on the antibacterial activity of plant extracts against food-borne pathogenic bacteria

从丁香、迷迭香、牛至等8种植物提取物对大肠杆菌、单增李斯特菌、金黄色葡萄球菌等6种食源性致病菌的抑菌作用,测定其抑菌圈直径、最小抑菌浓度(MIC)和最小杀菌浓度(MBC),并通过正交试验确定复合抑菌剂的最佳配方。结果表明,丁香、迷迭香、甘草、百里香和牛至的提取物对6种供试菌均有不同程度的抑菌作用,尤其牛至提取物的抑菌活性最强;通过正交试验,确定了甘草、牛至、丁香、迷迭香这4种植物提取物作为复合抑菌剂的最佳比例配方(0.1%甘草+0.2%牛至+0.1%丁香+0.05%迷迭香);并通过杀菌试验证实了此最佳配方对6种供试菌均有较强的杀菌作用。该结果可为新型、安全、高效、天然植物源食品防腐剂的研究和开发提供依据。

This study was conducted to evaluate the antibacterial activities of 8 plant extracts of clove,rosemary and oregano et al,against 6 food-borne pathogenic bacteria such as Escherichia coli,Listeria monocytogenes and Staphylococcus aureus,and determined the inhibition zone,minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)of the 8 plant extracts.A compound bacteriostatic agent was also determined by orthogonal test.The results show that the extracts of licorice,clove,rosemary,thyme and oregano have different antibacterial effects against 6 kinds of tested bacteria,especially oregano extract shows the strongest antibacterial activity.Through orthogonal test,the best proportion of composite antibacterial agent formula with the licorice,oregano,clove and rosemary extracts is determined.And the strong bactericidal effects of the compound bacteriostatic agent is confirmed by the bactericidal experiment.The study will provid evidence for the research and development of safe,high effective and natural plant food preservatives.