山茱萸果肉抑菌物质的提取及抑菌作用研究

Study on Extraction and Antimicrobial Effect of the Fruit of Common Macrocarpium

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 adopted the tap water as the solvent. The conditions for extracting antimicrobial substance from the fruitof Common Macrocarpium have been researched. The optimum extracting condition is A3B2C1. The antimicrobial effect of thesubstance against food spoilage and food-borne pathogens was tested. The results showed that the substance could effectivelyinhibit the growth of bacteria, yet not so much to mould and yeast. The antimicrobial minimum dosage on different flora actedas 50%, and the pH range of inhibiting bacteria as 3～5. Moreover, the heat stability was good.