蕨麻提取物的抑菌作用及其稳定性研究

Antibacterial Activity and Stability of Extracts from Potentilla ansterina L.

利用琼脂打孔扩散法研究蕨麻水提取物、60%乙醇提取物和乙酸乙酯提取物对6种常见食源性污染菌的抑制作用;并探讨pH值和热处理对蕨麻60%乙醇提取物抗菌活性的影响。结果表明:3种提取物对6种食源性污染菌均有抑制作用,其中60%乙醇提取物抑菌效果最好;在pH值为7时60%乙醇提取物对6种食源性污染菌的抑制效果均达到最大;加热对蕨麻60%乙醇提取物抑菌效果的影响与温度和时间均有关,在121℃加热30min时,抑菌活性有明显下降。

Inhibitory effects of water extract,60% ethanol extract and ethyl acetate extract from Potentilla ansterina L.against 6 common foodborne pathogenic bacteria were tested using agar diffusion method.Meanwhile,pH and thermal treatment affecting the antibacterial activity of the 60% ethanol extract were also investigated.Results indicated that all the 3 extracts from Potentilla ansterina L.,especially the 60% ethanol extract exhibited an obvious inhibitory effect against 6 pathogenic bacteria tested.The inhibitory effects of the 60% ethanol extract against 6 pathogenic bacteria tested all reached the highest levels at pH 7.The antibacterial activity of the 60% ethanol extract exhibited good thermal stability,although the heating treatment at 121 ℃ for 30 min resulted in an obvious decrease in the antibacterial activity.