乙二胺四乙酸二钠、山梨酸及桂皮提取物对肠出血性大肠杆菌O157:H7的协同效果

Synergistic effect of EDTA-2Na,Sorbic Acid and Cinnammon extract on Escherichia coli O157: H7

研究了乙二胺四乙酸二钠(EDTA-2Na)、山梨酸和桂皮提取物对肠出血性大肠杆菌O157:H7的协同效果。结果表明,40ppm的乙二胺四乙酸二钠与0.5%桂皮提取物并用,对肠出血性大肠杆菌O157:H7有良好的抑菌效果。还显示出一定的杀菌效果。但是,山梨酸与桂皮提取物的并用,没有显示良好的协同效果。随后进一步研究了乙二胺四乙酸二钠与山梨酸及桂皮提取物,三者对肠出血性大肠杆菌O157:H7的协同效果。结果表明,0.15%的山梨酸与10ppm的乙二胺四乙酸二钠,及0.5%桂皮提取物的并用,明显增强了桂皮提取物对肠出血性大肠杆菌O157:H7的杀菌效果,最终杀菌率达到99%。通过本研究不仅为解决植物提取物对革兰氏阴性菌抗菌性能差的问题提供了新的途径,还为开发高效的天然食品防腐剂奠定了理论基础。

The synergistic effects of cinnamon extract with sorbic acid or edetate disodium on Escherichia coli O157： H7 was studied respectively. Cinnamon extract （0. 5% ） and edetate disodium （40ppm） showed good antibacterial effect and certain germicidal function. However, cinnamon extract and sorbic acid did not demonstrate their synergistic antibacterial effect. Then, Cinnamon extract （0. 5% ） , edetate disodium （10ppm） and sorbic acid （0. 15% ） were combined together to study the effects on the inhibition of Escherichia coli O157： H7. The results showed the germicidal efficiency was much higher than cinnamon extracts. The germicidal rate was 99%. The study provided not only a new way of killing Gram - negative bacteria, but also a scientific foundation of developing a new natural food preservative.