摘要
研究牛蒡叶提取物的抑菌活性以及加工条件对其稳定性的影响。以牛蒡叶柄为原料,分别采用丙酮、乙酸乙酯、异丁醇、氯仿、乙醇和石油醚浸提法进行粗提,得到5种粗提物,以食品中常见的16种污染菌为受试菌种,以抑菌圈直径和最低抑菌浓度发为测试指标,对上述5种提取物的抑菌效果进行评价,并以大肠杆菌O157∶H7、肠炎沙门氏菌、单增李斯特菌和金黄色葡萄球菌为受试菌,考察了热处理、紫外照射及常见食品添加剂对其抑菌稳定性的影响。结果表明:牛蒡叶乙酸乙酯提取物抑菌效果最好;加工条件对牛蒡叶乙酸乙酯提取物抑菌效果无显著影响。
The antibacterial activity of burdock petiole and its stability to processing conditions were investigated. Burdock petiole was extracted by acetone, ethyl acetate, isobutanol, chloroform, ethanol and petroleum ether, respectively. Antibacterial activities of burdock extracts against 16 cultures were studied by filter paper method and minimum inhibitory concentration. Temperature, ultraviolet rays and food activities induced changes in the antibacterial rate against Escherichia coli O157 ： H7, Salmonella Ophimurium, Listeria monocytogenes and Staphylococcus aureus were also investigated. The extracts prepared by ethyl acetate showed the strongest antibacterial activities to tested cultures. Processing conditions showed little effect on the exlract antimicrobial activities.
出处
《食品工业》
北大核心
2013年第12期63-66,共4页
The Food Industry
关键词
牛蒡叶
抑菌
加工条件
稳定性
burdock petiole
antibacterial
processing conditions
stability
