VC及柠檬酸对南五味子提取物抑制鸡蛋腐败菌的增效作用

Synergic Effect of VC and Citric Acid on Antimicrobial Activities of Inhibiting Egg Spoilages by Extracts from Kadsura Longipedunculata

以腐败鸡蛋分离的4种腐败细菌为目标菌,研究南五味子提取物中添加VC、柠檬酸对抑制鸡蛋腐败菌的增效作用。体外抑菌单因素试验证实,在南五味子70%乙醇提取物中单独添加VC、柠檬酸可以增强对部分目标菌的抑制作用。采用Box-Behnken设计及响应面分析法优化提取物配方。试验结果表明,生药量66.7g/L的南五味子提取物水溶液中加入4.0%VC、2.8%柠檬酸,抑菌效果佳,抑菌圈直径达到32.73mm。与空白对照相比,抑菌增效作用显著。

Using four spoilage bacteria separated from the putrefactive eggs as the target bacteria, to study the syn- ergic effect of VC and citric and on inhibiting egg spoilage organism by antimicrobial activities of Kadsura longipeduncu- lata extracts. Single factor experiment of bacteriostasis in vitro proved that Kadsura longipedunculata 70% ethanol extract can enhance the inhibitory effect of the part of the target bacteria addding VC and citric acid lonely. Using Box- Behnken design and response surface method optimized the extract at formula. The experimented results showed that： Kadsura longipedunculata 70% ethanol aqueous extract Containing crude drug 66.7 g/L adding 4.0% VC and 2.8% citric acid, the inhibitory effect is the best and the inhibition zone diameter is 32.73 mm. Compared with the control, the in- hibition synergism is significant.