摘要
利用牛津杯法研究了苹果多酚提取物的抑菌作用及pH值、温度、无机盐等因素对苹果多酚提取物抑菌活性的影响。结果表明:苹果多酚提取物对细菌的抑制作用较强,其对芽孢杆菌、大肠杆菌、假单胞菌等供试菌的最低抑制浓度(MIC)为0.1%。苹果多酚提取物的抑菌活性具有很好的热稳定性,在pH5～6及低于0.3mol/L无机盐环境条件下其抑菌效果最佳。
s:The inhibition effect of apple-polyphenol extracts on microorganisms and the effect of pH value,temperatureand inorganic salts on its antibacterial activities were discussed by the method of Oxford-cup tests.The results showed:apple-polyphenol extracts had stronger inhibition effects on the bacteria and the minimum inhibition concentration(MIC) ofapple-polyphenol etracts on the bacteria such as Bacillus vulgaris , Escherichia coli , Pseudomonas et al was of 0.1%. Theantibacterial activity of apple-polyphenol extracts was stable under heating and the apple-polyphenol extracts had the bestantibacterial effects at pH 5～6 with less than 0.3mol/L inorganic salts.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第5期33-36,共4页
Food Science
基金
湖北省自然科学基金资助项目(2000J114)
