高良姜提取物抑菌活性及稳定性研究

Study on stability and antibacterial activity of galangal extracts

采用牛津杯法与二倍梯度稀释法对高良姜提取液抑菌广谱性、最小抑菌浓度(MIC)、最小杀菌浓度(MBC)进行研究,同时与食品常用的防腐剂山梨酸钾、苯甲酸钠的最小抑菌浓度进行比较,并考查高良姜提取液的稳定性。结果表明,提取物对8种菌的抑菌活性依次为:金黄色葡萄球菌>蜡样芽孢杆菌>副溶血性弧菌>苏云金芽孢杆菌>枯草芽孢杆菌>沙门氏菌>希瓦氏菌>大肠杆菌。对蜡样芽孢杆菌的MIC为0.012 5mg/mL,对金黄色葡萄球菌的MIC为0.098mg/mL,对大肠杆菌的MIC为1.56 mg/mL,山梨酸钾MIC为2.5mg/mL,苯甲酸钠MIC为25.0 mg/mL。在一定范围内高良姜提取液对pH、盐浓度、糖浓度稳定,对温度、紫外光照不稳定。高良姜提取物具有广泛的抑菌谱,抑菌效果强于山梨酸钾、苯甲酸钠,有望成为新一代绿色防腐剂。

The broad-spectrum antimicrobial,extract minimum inhibitory concentration（MIC）,bactericidal concentration（MBC）of the galangal extract were studied by Oxford cup method and double dilution method.This paper compared the minimum inhibitory concentration of the galangal extract with common food preservative sodium potassium sorbate＇s,benzoic＇s,meanwhile,the stability of galangal extract was studied through effects of light,temperature,pH,salt,sugar concentration.The results indicated that：the order of extracts antibacterial activity was as Staphylococcus aureus Bacillus cereus parahaemolyticus Bacillus thuringiensis B.Subtilis Salmonella Shewanella E.coli.The Bacillus cereus MIC was0.012 5mg/mL,Staphylococcus aureus MIC was 0.098 mg/mL,E.coli MIC was 1.56 mg/mL, potassium sorbate MIC was2.5mg/mL,sodium benzoate MIC was 25mg/mL.The test on stability studies of galangal extract has strong stability on pH,salt,sugar and temperature,while is unstable on UV light.Galangal extract has a wide range of antibacterial spectrum antibacterial.The antibacterial activity of galangal extract is stronger than potassium sorbate,sodium benzoate which is expected to become a new generation of green preservative.