山茱萸果肉抑菌物质的提取及抑菌作用研究

Extraction of antimicrobial substance from fruit of medicinal cornel and its antimicrobial effect

以自来水作溶剂，对山茱萸果肉抑菌物质的提取条件进行了研究，得到了最佳提取条件为A3B2C1。将该物质对几种常见的食品微生物进行抑菌活性试验，发现其对细菌的抑制效果明显，但对霉菌和酵母效果一般；最低抑菌浓度（Mic)试验表明，该物质Mic为50％；此外，该物质抑菌pH范围为3～5、且热稳定性好。

This test adopts the tap water as the solvent. The terms for extracting antimicrobial substance from the fruit of medicinal cornel have been researched. The optimum extracting term is A3B2C1. The antimicrobial effect of the substance against food spoilage and food-borne pathogens was tested. The results showed that the substance could effectively inhibit the growth of bacteria, yet to mould and yeast, the effect was ordinarily. The antimicrobial minimum dosage on different flora acts as 50%, and the pH range of inhibiting bacteria acts as 3~5. Moreover, the heat stability is good.