竹叶提取物对食源性细菌抑制效应的研究
目的 利用两种方法对竹叶有效抑菌成分的进行提取,并对3种食源性微生物进行抑菌圈试验比较, 研究竹叶提取物对食源性细菌的生长抑制效果以及对比两种提取方法的不同提取效果。方法 利用乙醇、乙酸乙酯、丙酮等有机溶剂为提取介质, 使用水浴浸提法和超声波微波提取法获得竹叶提取液。并利用提取物对大肠杆菌、金黄色葡萄球菌、恶臭假单胞菌三种目标菌株使用抑菌圈法进行抑菌实验。结果 利用乙醇 冰醋酸、丙酮、乙酸乙酯为提取介质的抑菌圈实验表明: 三种提取介质都能提取到竹叶有效抑菌成分, 但乙酸乙酯的提取效果相对较好, 另外, 超声波微波提取法在提取时间和效果上均优于水浴浸提法。结论 竹叶提取液对食源性细菌的生长有较高的抑制作用, 可用于天然食品防腐剂的开发。在竹叶有效成分的提取方面超声波微波提取法可替代传统的水浴浸提法。
Objective To extract antibacterial compositions from bamboo leaves with two methods and compare the effect of antibacterial to 3 types of foodborne microbial. The effect of bacteriostasis and extract was investigated. Methods Water bath method using organic solvents (ethanol, ethyl acetate, acetone) as extraction medium, and ultrasonic microwave method were used to make the bamboo leaf extraction. The antibacterial effects of the extraction were investigated by bactericidal test on Escherichia coli, Staphylococcus aureus and Pseudomonas sputida. Results The experimental results showed that 3 types of extraction could inhibit the growth of foodborne microbial. Moreover, ultrasonic microwave extract method was better than immersion method in extract time and effect. Conclusion The bamboo leaf extraction has a high antibacterial activity against foodborne bacteria, and it can be used for the development of natural food preservative. Immersion method can be replaced by Ultrasonic microwave extract method to extract antibacterial compositions.
标题：竹叶提取物对食源性细菌抑制效应的研究
英文标题：Inhibition effects of bamboo leaf extraction on foodborne bacteria
作者：
袁国强 上海海洋大学食品学院
李云峰 上海海洋大学食品学院
欧杰 上海海洋大学食品学院
马晨晨 上海海洋大学食品学院
林丰 上海海洋大学食品学院
黄日浩 上海海洋大学食品学院
中文关键词:竹叶,提取物,食源性细菌,抑制,
英文关键词:bamboo leaf,extract,foodborne bacteria,inhibition,
发表日期：2012-10-23
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