不同环境因素对苦菜提取液抑菌稳定性的影响

Effect of Different Environmental Factors on the Bacteriostatic Stability of Patrinia villosa Extract

随着时代的发展,人们对食品安全的关注度上升,因此对天然防腐剂的开发和应用成为近几年的研究热点。文章在前期研究的基础上,继续对苦菜提取液抑菌稳定性进行研究。以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、绿脓杆菌为供试菌种,探讨温度、pH、紫外线、金属离子、蔗糖、保存时间等对苦菜提取液抑菌活性的影响。结果表明,苦菜提取液对热处理、紫外线、保存时间均具有较好的稳定性;pH为7.0时,苦菜提取液的抑菌效果最好;Ca^(2+)、Fe^(2+)、Fe^(3+)有增强苦菜提取液抑菌能力的作用;随着蔗糖浓度的增大,提取液的抑菌活性有所增强。苦菜提取液的抑菌活性较稳定,可适应多种加工条件,作为天然的抑菌防腐剂使用,有较好的应用前景。

With the development of the times,people pay more attention to food safety,so the development and application of natural preservatives has become a research hotspot in recent years.In this paper,on the basis of previous studies,the bacteriostatic stability of Patrinia villosa extract continues to be studied.With E.coli,Staphylococcus aureus,Bacillus subtilis and Pseudomonas aeruginosa as the tested bacteria,the effects of temperature,pH,ultraviolet ray,metal ions,sucrose and preservation time on the bacteriostatic activity of Patrinia villosa extract are discussed.The results show that Patrinia villosa extract has good stability to heat treatment,ultraviolet ray and preservation time;when the pH is 7.0,the bacteriostatic effect of Patrinia villosa extract is the best;Ca^(2+)、Fe^(2+)、Fe^(3+) have the effect of enhancing the bacteriostatic ability of Patrinia villosa extract;with the increase of sucrose concentration,the bacteriostatic activity of the extract increases.The bacteriostatic activity of Patrinia villosa extract is relatively stable and can adapt to various processing conditions.It has a good application prospect as a natural bacteriostatic preservative.