葡萄皮花色苷对几种常见食源性致病菌的抑制作用

Inhibitory Effect of Anthocyanins from Grape Skin on Some Common Foodborne Microorganisms

以葡萄皮为原料,采用高效液相色谱法分析葡萄皮中的主要花色苷含量,探究其花色苷提取物对几种常见食源性致病菌的抑制作用,并对3种抑菌试验方法进行对比分析。结果表明:葡萄皮花色苷提取物中除花色苷外还有其他成分,其中二甲花翠素3-O-葡萄糖苷的质量分数为0.19%。当使用抑菌圈法时,质量浓度为25mg/m L的花色苷对金黄色葡萄球菌ATCC 29213有抑制作用,然而不能抑制沙门氏菌SL 1344和单增李斯特菌CMCC 54004的生长。肉汤稀释法对金黄色葡萄球菌ATCC 29213、大肠杆菌ATCC 25922、沙门氏菌SL1344和单增李斯特菌CMCC 54004的最小抑菌质量浓度分别是1.25,2.5,1.25 mg/m L。琼脂稀释法对金黄色葡萄球菌ATCC 29213、沙门氏菌SL 1344和单增李斯特菌CMCC 54004的最小抑菌质量浓度均为1.25 mg/m L。

In this study, the high performance liguid chromatography was used for detecting the main anthocyanins from grape skin, and the inhibitory effect of anthocyanins from grape skin was evaluated against some common foodborne microorganisms by three inhibitory methods. The results showed that the composition of extracts from grape skins anthocyanins is complex and the guality score of malvidin 3-O-glucoside is 0.19%. Bacteriostatic circle was produced by Staphylococcus aureus ATCC 29213 when the concentration of anthocyanins is 25 mg/m L, while Staphylococcus aureus ATCC 29213 and Listeria monocytogenes CMCC 54004 didn＇t show bacteriostatic circle. The MIC90 of anthocyanins against Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Salmonella SL 1344, Listeria monocytogenes CMCC 54004 were 0.9, 2.5, 1.25, 1.25 mg/m L by using broth dilution method. The MIC of anthocyanins against Staphylococcus aureu ATCC 29213, Salmonella SL 1344, Listeria monocytogenes CMCC 54004 all were 1.25 mg/m L by using agar dilution method.