天然色素作为防腐剂的筛选及应用研究(一)

Studies on the Selection and Application of Natural Pigments to be Used as Preservative

从姜黄、桔皮和花生衣等十二种植物中提取了天然色素,检测了它们的抑菌活性,提纯了其中三种,对其纯化前后的活性做了对比。结果表明:姜黄色素对多数细菌的抑制效果很好,最低抑菌浓度(MIC)为0.025g/ml;黄精色素对细菌和霉菌的MIC都是0.03g/ml;茶色素对大肠杆菌和金黄色葡萄球菌的MIC为0.025g/ml,对枯草杆菌的MIC为0.05g/ml;紫草色素对青霉有一定的抑制作用,MIC为0.05g/ml。经提纯后的姜黄色素具有抑菌效果,但不如姜黄原液。纯茶黄素和茶红素抑菌效果均比茶原液好,而精制后的紫草色素不再具有抑菌效果。

Natural pigments were extracted from 12 plants including Rhizoma Crumumae Longae,orange peel,and peanut skin.Their antimicrobial activity was tested.3 pigments among them were purified,and the inhibitory activity between the raw and the refined was compared.The results of inhibitory tests showed as follows:the MIC of curcomine against most bacteria was 0.025 g/ml;to bacteria and mold the MIC of Blyyonatum Sibiricam Redoute was 0.03 g/ml;the MIC of tea pigments against Staphylococcus aureus and Escherichia coli was 0.025 g/ml,and against Bacillus Subtilis was 0.05 g/ml and the MIC of Boraginacere against Penicillium sp. was 0.05 g/ml.The refined Curcomine had less inhibitory effect than the raw.Pure yellow and red tea pigments had better inhibitory effects than the original extracts,but after pruification Boraginacere pigment had no inhibitory activity at all.