三种坚果类食品壳提取物的抑菌性比较研究

Comparative Study on Antibacterial Charateristics of Hull Extracts from Three Linds of Nuts Foods

本实验采用滤纸片法探讨了花生、板栗和葵花子壳乙醇提取物对六种食品中常见污染菌的抑菌性,不同pH下抑菌活性的变化、提取物热稳定性和对食品防腐作用研究等。结果表明:三种提取物对六种试验菌均有很强的抑制作用,它们的抑菌性受pH影响很大,且抑菌性有很好的热稳定性。防腐实验研究表明,在48h内它们对3种试验食品的抑菌率大都在80%以上,最高达94.20%。它们能很好地保存食品的风味。

Antibacterial characteristics of ethanol extracts from peanut, chesmut and sunflower hulls on the contamination bacteria of six common foods were studied by filter paper methods. Changing of antimicrobial activity, thermal stability of the extracts and their preservation effects on foods were also studied under different pH values. The results showed that there are observable antibacterial effects of the three extracts on six tested bacteria. The antibacterial effects are affected markedly by pH value. And there are exceedingly good thermal stability of antibacterial activities. Food preservation experiments showed that the antibacterial rates of the tested foods all are over 80%, and the maximum rate is 94.20%.