越橘粗提物体外抑菌活性及稳定性的研究

Study on antimicrobial properties and stability of extracts from berries

研究了两种越橘(野生蓝莓和红豆越橘)粗提物的抑菌作用及稳定性。方法:采用牛津杯法探讨越橘果粗提物对6种食源性致病菌和1种食品中常见腐败菌的抑菌作用及温度、pH、紫外线等因素对抑菌稳定性的影响。结果:越橘对金黄色葡萄球菌等7种细菌具有明显的抑菌作用,最大抑菌直径可达30mm。经测定,野生蓝莓对金黄色葡萄球菌、大肠杆菌、产气肠杆菌、志贺氏菌、溶血性链球菌、沙门氏菌、枯草芽孢杆菌7种菌的最低抑菌浓度(MIC)分别为:9.38、18.75、18.75、37.50、37.50、18.75、18.75mg/mL;红豆越橘的最低抑菌浓度(MIC)分别为:18.75、18.75、37.50、37.50、37.50、18.75、18.75mg/mL。野生蓝莓较红豆越橘提取物抑菌活性稳定,受紫外线照射、温度、无机盐等因素影响较小。结论:越橘提取物具有较强的广谱抑菌效果,且受外界影响小,抑菌稳定性好。在食品中添加越橘提取物,既能提高食品的功能品质,又能提高食品的卫生安全。

Antimicrobial properties and stability of extracting solution from two billberries（wild blueberry and Vaccinium vitis-idaea L）were studied.The antimicrobial properties of extracting solution from two berries against six food-borne pathogens and one spoilage bacteria from food were screened by oxford cup and doubling dilution method measured minimum inhibitory concentration（MIC）,the antimicrobial stability under certain temperature,pH,UV exposure time and so on.The result showed that bacterias like Staphylococcus aureus and other six bacterial were inhibited by the extracting solution well.The biggest antibacterial circle diameter reached 30.0mm.the MIC of blueberry extracts against Staphylococcus aureus was 9.38mg/mL,Escherichia coli 18.75mg/mL,Enterobacter aerogenes 18.75mg/mL,Salmonella typhi 37.50mg/mL,Streptococcus hemolytic 37.50mg/mL,Shigella 18.75mg/mL,Bacillus Sukatilis 18.75mg/mL.The MIC of Vaccinium vitis-idaeaL extracts against Staphylococcus aureus was 18.75mg/mL,Escherichia coli 18.75mg/mL,Enterobacter aerogenes 37.50mg/mL,Salmonella typhi 37.50mg/mL,Streptococcus hemolytic 37.50mg/mL,Shigella 18.75mg/mL,Bacillus Sukatilis 18.75mg/mL.Extracts under acid conditions had good antibacterial effect,antibacterial activity of wild blueberry extracts was more stable.By UV exposure time,temperature,inorganic salts and other environmental factors less effected.Conclusions：billberry had strong broad-spectrum antimicrobial effects,and little outside influence,antibacterial stability,added billberry extracts in food,not only the function of quality was improved but also the food safety.