牛蒡和苔干复配提取物的抑菌活性及其防腐保鲜作用

Antibacterial Activity and Preservative Effect of the Compound Extract of Burdock and Dried Moss

试验选择提取温度、提取时间、复配比及乙醇浓度4个因素进行单因素试验,确定其提取条件范围。采用正交试验方法获得最佳提取工艺条件。结果表明,牛蒡和苔干复配物有效成分提取的最佳工艺条件为:提取温度为65℃,提取时间为60 min,复配比为4∶6,乙醇浓度为40%。抑菌试验结果表明,复配提取物对大肠杆菌、金黄色葡萄球菌、蜡样芽孢杆菌等常见食品腐败菌都有较好的抑制效果。用复配提取物处理小番茄、香蕉、馒头,以无菌水和0.5%山梨酸钾处理作为对照,通过腐烂指数和食品表观特征的观察确定了复配提取物对小番茄、香蕉、馒头具有良好的防腐效果。

In this experiment,four factors including extraction temperature,extraction time,compound ratio and ethanol concentration are selected for single factor test to determine the range of extraction conditions.The optimum extraction conditions are obtained by orthogonal experiment.The results show that the optimum extraction conditions of compound extract of burdock and dried moss are as follows:the extraction temperature is 65℃,the extraction time is 60 min,the compound ratio is 4∶6 and the ethanol concentration is 40%.The antibacterial test results show that the compound extract has good inhibitory effect on common food spoilage bacteria such as Escherichia coli,Staphylococcus aureus,Bacillus cereus.In addition,small tomato,banana,steamed bread are treated with compound extract,sterile water and 0.5% potassium sorbate are used as the control group,it is determined that the compound extract has good antiseptic effect on small tomato,banana and steamed bread through the observation of decay index and food apparent characteristics.