竹荪提取物对食源性细菌的抑菌特性研究

Inhibition Effects of Zhusun ( Dictyophora spp. ) Extract on Foodborne Pathogens

利用4种方法获得棘托竹荪和长裙竹荪的提取物,以5种食源性致病细菌单增李斯特菌、金黄色葡萄球菌、肠炎沙门菌、大肠埃希菌O157H7、副溶血性弧菌为供试菌,比较其MIC(最低抑菌浓度)和MBC(最低杀菌浓度)。超声波辅助破碎竹荪干粉,制取水、乙醇和石油醚为提取介质的浸提物以及竹荪挥发油,利用液体培养基连续稀释法对5种供试菌进行抑菌实验。所有提取物对供试菌都具有抑菌活性;长裙竹荪提取物的综合抑菌能力高于棘托竹荪提取物;水提物和挥发油的抑菌效果最好;2种竹荪提取物对革兰阴性菌和革兰阳性菌的抑菌作用存在互补效应。竹荪提取物对5种食源性细菌的生长有较好的抑制作用,可应用2种竹荪的提取物复配,开发天然食品防腐剂。

Extracts and volatile oil from zhusuns （Dictyophora indusiata） and （D. echinovolvata） obtained using 4 methods were compared with their MIC （ minimum inhibitory concentration） and MBC （ minimum bactericidal concentration） on 5 foodborne pathogens of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidi, E. coli O157 ：H7 and Vibrio parahaemolyticus. Dried zhusun powder was crushed assisted by ultrasonic, and prepare the zhusun extract with water, ethanol, petroleum ether and volatile oil; and carry out bacteriostatic test with a method of liquid continuous dilution for the 5 tested bacteria. The results showed that all zhusun extracts had antibacterial activi- ty, and the comprehensive bacteriostatic ability of D. indusiata was higher than that of D. echinovolvata; and the wa- ter extracts and volatile oil have the best effects. The antibacterial potency of the 2 zhusun was highly complementary to each other against Gram-positive and Gram-negative bacteria. Therefore, zhusun extract had better inhibition against foodborne pathogens, and they can be developed for natural food preservatives for food safety by re-formulating two zhusun extracts.