黑果腺肋花楸多酚的抑菌活性研究

Antimicrobial Activity of Polyphenols from Black Chokeberry

研究黑果腺肋花楸多酚对5种细菌和2种真菌的抑菌活性及其抑菌稳定性。采用双层平板打孔法,根据抑菌圈直径判断黑果腺肋花楸多酚的抑菌活性;采用比色法测定黑果腺肋花楸多酚对5种细菌的最小抑菌浓度(minimum inhibitory concentration,MIC),并以脂环酸芽孢杆菌和枯草芽孢杆菌作为指示菌,研究Na Cl浓度、温度、紫外线对黑果腺肋花楸多酚抑菌稳定性的影响。研究结果表明黑果腺肋花楸多酚对脂环酸芽孢杆菌、枯草芽孢杆菌等5种细菌均具有较好的抑菌活性,对2种真菌基本无抑菌效果。黑果腺肋花楸多酚对脂环酸芽孢杆菌(DSM 3922,AAT-92)、阴沟肠杆菌(20051)的MIC为0.40 g/L,对枯草芽孢杆菌(10034)和产气肠杆菌(10017)的MIC分别为0.05 g/L和0.10 g/L。随着Na Cl浓度的增加,黑果腺肋花楸多酚抑菌活性显著下降。多酚溶液经热处理后,抑菌活性有微弱下降趋势,经紫外线处理后抑菌活性基本无变化。

The antimicrobial activity and antibacterial stability of polyphenols from black chokeberry on five kinds of bacteria and two kinds of fungi were investigated in this study. The bacteriostatic activity of polyphenols from black chokeberry was determined according to the diameter of bacteriostasis zone by double-layer plate perforating method. The minimum inhibitory concentrations（MICs） of polyphenols from black chokeberry against five bacteria were determined by spectrophotometry method. The effects of salt concentration, temperature and UV irradiation on the antibacterial stability of polyphenols from black chokeberry were investigated by using Alicyclobacillus and Bacillus subtilis as indicator bacteria. The results showed that the polyphenols from black chokeberry had good antibacterial activities against five kinds of bacteria, such as Alicyclobacillus and Bacillus subtilis, but no antibacterial effect on the two kinds of fungi. The MIC of polyphenols from black chokeberry against Alicyclobacillus（DSM 3922, AAT-92） and Enterobacter cloacae（20051） was 0.40 g/L, and the MICs of polyphenols from black chokeberry against Bacillus subtilis（10034） and Enterobacter aerogenes（10017） were 0.05 g/L and 0.10 g/L, respectively. With the increase of Na Cl concentration, the antimicorbial activity of polyphenols from black chokeberry decreased significantly. After the heat treatment, the antibacterial activity of polyphenols from black chokeberry decreased slightly, and the antibacterial activity did not change after UV treatment.