龙葵果酵素理化指标 活性成分及其抑菌性研究

Study on the Physical and Chemical Indicators and Active Components and Antimicrobial Activity of Solanum nigrum Fruit Ferment

为了探究自然发酵龙葵果酵素活性成分及抑菌性效果,对龙葵果自然发酵第3个月基本理化指标、活性物质含量和抑菌性进行研究。结果表明,基本理化指标pH值、色值变化较小,透光率、可溶性固形物(SSC)和可滴定酸(TA)含量下降;龙葵果酵素中活性物质总糖(TS)含量下降,总酚(TP)和总黄酮(TF)含量明显上升;龙葵果酵素对金黄色葡萄球菌(SA)、大肠杆菌(EC)、李斯特菌(LM)均有抑菌效果且SA>EC>LM,其中对SA抑菌效果变化不大,EC和LM抑菌效果增加为龙葵果资源的进一步开发提供依据。

In order to investigate the active components and antibacterial effect of Solanum nigrum fruit ferment in natural fermentation.The basic physical and chemical indexes,content of active substances and bacteriostasis were studied in the experiment.The results showed that:the pH and color values of basic physical and chemical indexes changed little,while the transmittance,soluble solid(SSC)and titratable acid(TA)contents decreased.The content of total sugar(TS)of active substance decreased,while the contents of total phenol(TP)and total flavonoids(TF)increased obviously.Solanum nigrum fruit ferment had antibacterial effect on Staphylococcus aureus(SA),Escherichia coli(EC),Listeria(LM),and SA>EC>LM.The antibacterial effect of SA had little change but the antibacterial effect of EC and LM increased.This study provided the basis for the further development of Solanum nigrum.