茄子果实生物碱提取液的抑菌活性研究

Study on Antimicrobial Activities of Alkaloid Extract from Eggplant Fruits

通过滤纸片法研究了茄子果实生物碱提取液对食品常见腐败菌的抑菌活性。结果表明,茄子果实生物碱提取液对供试细菌、酵母菌、霉菌均具有较好的抑制效果,且抑菌效果明显好于3%的苯甲酸钠,尤其对金黄葡萄球菌、枯草芽孢杆菌、啤酒酵母、假丝酵母、黑曲霉的抑菌效果尤为显著。以金黄葡萄球菌、啤酒酵母、黑曲霉为指示菌研究其稳定性表明,生物碱提取液在中性条件下对金黄色葡萄球菌和黑曲霉的抑菌效力最强,而对啤酒酵母则是在弱碱条件下抑菌能力最强,过酸或过碱条件都会使其抑菌活性减弱。当加热温度不超过100℃时,生物碱提取液的抑菌活性具有较好的稳定性,而当加热温度达到121℃,随加热时间延长,抑菌效果减弱。

By means of filter paper method, the antimicrobial activities of the alkaloid extracted from eggplant fruits against common spoilage microorganisms in food were studied. The results showed that the alkaloid extract from eggplant fruits has the stronger antibacterial activities against the tested bacteria, yeast and mold than 3% Sodium benzoate, especially against Staphylococcus aureus, Bacillus subtilis, Saccharomyces cerevisiae, Candida sp. and AspergiUus niger. With Staphylococcus aureus, Saccharomyces cerevisiae and Aspergillus niger as the indicators for the stability study, the alkaloid extract plays the best antibacterial activities to Staphylococcus aureus and Aspergillus niger in neutral condition and to Saccharomyces cerevisiae in weak base condition, respectively, but its antibacterial activities are inhibited in strong acid or alkali condition. Moreover, the antibacterial activities of alkaloid extract have good thermal stability when temperature is not over 100℃. However, when temperature is up to 121℃,the antimicrobial activities decrease following with the increase of heating time.