[1]付荣霞,崔艳,杨树成,等.山丁子提取物的抑菌作用研究[J].北方园艺,2014,38(19):131-133.
　FU Rong-xia,CUI Yan,YANG Shu-cheng,et al.Study on Antimicrobial Activity of Malus baccata Borkh. Extracts[J].Northern Horticulture,2014,38(19):131-133.
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山丁子提取物的抑菌作用研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年19期 页码: 131-133 栏目: 出版日期: 2014-10-15
Title:
Study on Antimicrobial Activity of Malus baccata Borkh. Extracts
文章编号:
1001-0009（2014）19-0131-03
作者:
付荣霞; 崔艳; 杨树成; 宋佳
天津市农副产品深加工技术工程中心，天津农学院 食品科学与生物工程学院，天津 300384
Author(s):
FU Rong-xia; CUI Yan; YANG Shu-cheng; SONG Jia
Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Food Science and Biological Engineering Department,Tianjin Agricultural University,Tianjin 300384
关键词:
山丁子; 提取物; 抑菌活性
Keywords:
Malus baccata Borkh.; extracts; antibacterial activity
分类号:
S 661.9
文献标志码:
A
摘要:
以山丁子果实粉末为原料，水为提取剂，选择不同的物质料液比、超声提取时间、微波提取功率、提取温度进行试验，研究提取物对不同种菌（大肠杆菌、枯草芽孢杆菌、酿酒酵母）的抑菌效果。结果表明：抑菌成分最佳提取工艺条件为物质料液比0.16 g/mL，超声时间80 s，微波功率100 W，提取温度80℃。山丁子提取物中抑菌活性成分对大肠杆菌的抑制作用较明显，其次是枯草芽孢杆菌，对酿酒酵母的抑菌性较弱，该研究为山丁子提取物作为天然防腐剂应用于食品提供了理论依据。
Abstract:
Dry powder of Malus baccata Borkh. fruits were used as raw materials,sterile distilled water was used as extracting agent,solid-liquid ratio,ultrasonic extraction time,microwave extraction power,extraction temperature were investigated for the effect of different extraction conditions on antimicrobial(Escherichia coli,Bacillus subtilis,Saccharomyces cerevisiae) activity.The results showed that the optimal extraction conditions were：solid-liquid ratio 0.16 g/mL,ultrasonic extraction time 80 seconds,microwave extraction power 100 W,extraction temperature 80℃.The activity of antibacterial compounds in extracts against E.coli was the most remarkable,followed by B.subtilis,the weakest was S. cerevisiae. The outcome provided the fundamental basis for Malus baccata Borkh. using as a natural antiseptic in foods.

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备注/Memo

第一作者简介：付荣霞（1972-），女，湖南汨罗人，博士，副教授，研究方向为食品营养与生物技术。E-mail:furongxia@sina.com.
收稿日期：2014-06-24

更新日期/Last Update: 2014-11-26