大米霉菌抑制剂的研究

Study on the inhibitors of fungi in the rice

目的:寻找天然霉菌抑制剂替代传统化学防腐剂双乙酸钠用于大米保鲜;方法:比较灰绿曲霉(Aspergillus glaucus)、黄绿青霉(Penicillium glaucus)、黄曲霉(Aspergillus flavus)3种霉菌在12种中草药水和醇提取物作用下的生长情况,并测定其中最佳抑制剂对所选霉菌的MIC值,同时与双乙酸钠的MIC值进行比较;结果:生姜提取物具有较强的抑制霉菌作用,75%乙醇粗提物效果强于水提物,对灰绿曲霉、黄绿青霉、黄曲霉的MIC值分别是:(0.006±0.002)g/mL,(0.006±0.002)g/mL,(0.003±0.002)g/mL,而双乙酸钠对这些霉菌的MIC值分别是:(0.003±0.001)g/mL,(0.005±0.001)g/mL和(0.002±0.001)g/mL;结论:生姜的醇或水提取物可以作为大米保鲜剂,用来抑制其中的霉菌。

Objective： The objective of this study was to find the best natural food preservative as the substitute of the traditional chemical preservative-sodium diacetate using in rice preserving; Methods：According to the growing of Aspergillus glaucus, Penicillium glaucus and Aspergillus flavus, we studied the effect of the water （ethanol） extraction of twelve Chinese traditional herbs on inhibition these mold, and then we studied the minimal inhibitory concentrations （MIC） value of the best fungie inhibitor as compared to the MIC value of sodium diacetate; Results：Experimental results indicated that the activity of zingiber was the strongest among the twelve herbs, the results also indicated that the activity of 75% ethanol extraction was stronger than that of water extraction. To Aspergillus glaucus, Penicillium glancus and Aspergillus flavus, the MIC of 75% ethanol extraction were： （0. 006 ± 0. 002） g/mL, （0. 006 ± 0. 002） g/mL, （0.003 ± 0.002 ） g/mL, respectively, and the MIC of sodium diacetate were （0.003± 0. 001 ） g/mL, （0. 005 ±0. 001 ） g/mL, （0. 002 ±0.001 ） g/mL, respectively; Conclusion： Both the extracts of zingiber might be potential fungic inhibitor for application in food products.