常用香辛料提取物抑菌活性研究

为探讨常用香辛料抑菌效果,对干红辣椒、花椒、肉桂、白芷、豆蔻、沙姜、草果、八角、丁香、黑胡椒10种天然香辛料水提物和醇提物对食品中常见细菌的抑制活性以及最小抑菌浓度进行研究。结果表明,10种香辛料的不同方法的提取物中,水提物得率略高于醇提物,其中肉桂、八角、豆蔻、丁香的得率均大于10%。不同香辛料提取液对不同菌种抑制效果不同,大部分香辛料提取物对于部分菌有最小抑菌浓度,其中肉桂和丁香提取物对金黄色葡萄球菌抑菌效果最明显。     

香辛料精油抑菌及在猪肉糜脯中的应用

研究香辛料精油复配的抑菌效果,设计孜然、豆蔻、花椒、茴香4种香辛料精油分别对枯草杆菌、大肠杆菌、啤酒酵母、青霉菌单一精油的抑菌试验;孜然、豆蔻及二者复配3种精油对4种菌的抑菌试验;复配精油在不同温度、pH下对大肠杆菌和青霉菌的抑菌稳定性试验。得出:孜然精油抑制细菌、豆蔻精油抑制真菌的能力较强,均高于其他几种香辛料精油的抑菌能力;复配精油对大肠杆菌、青霉菌的抑菌效果明显;且复配精油在不同温度和pH下抑菌性较为稳定,为复配精油作为抑菌剂在食品中的应用提供参考。     

枸杞多糖抑菌活性研究

研究了枸杞多糖对几种常见细菌和霉菌的抑制效果,并测定了其最小抑菌浓度(MIC)。实验结果表明,枸杞多糖对细菌和霉菌均有一定的抑制作用,且其抑菌活性受pH值影响。     

黄芪、党参水提物对自制腊肠中5种腐败菌的抑菌活性的研究

以水提醇沉法提取黄芪、党参,研究黄芪、党参水提物对腊肠中腐败菌的生长抑制作用。用涂布法测定两种水提物对腊肠中分离出的5种腐败菌的抑菌作用并测定最低抑菌浓度。两种水提物对腐败菌的生长均有抑制作用,且对霉菌和酵母菌的抑制作用较细菌强,其中黄芪水提物的作用最强。黄芪粗水提物在质量浓度0.03 mg/mL时,开始对5种腐败菌表现出抑菌效果;党参粗水提物在质量浓度0.06 mg/mL时,开始对5种腐败菌表现出抑菌效果。黄芪、党参水提物对细菌、霉菌都有一定的抑制效果,且在抑制效果上存在一定差异性。     

石榴皮黄酮在牛奶贮藏中的应用研究

提取石榴皮中抑菌成分——黄酮,采用抑菌圈法研究了石榴皮提取物对几种常见的细菌、酵母菌、霉菌以及乳酸菌的抑菌效应,并将其加入鲜牛奶中,通过测定牛乳中活菌数量随放置时间的变化情况来衡量石榴皮提取物对牛乳中微生物的抑制程度.结果表明石榴皮提取物对细菌、霉菌和酵母菌均有抑制作用,其中对乳酸菌和金黄色葡萄球菌的抑制作用最好,对大肠杆菌和霉菌的抑制作用次之,对酵母菌的抑制作用较弱.将其应用于牛奶贮藏中也取得了良好的抑菌效果.     

复合香辛料精油对空气微生物气相抗菌作用研究

探讨复合香辛料精油通过挥发对空气微生物的气相抑制、杀灭效果。采用空气自然沉降法接种空气微生物(细菌、霉菌),用复合香辛料精油气相抗菌剂在培养皿中对其进行气相杀灭、抑制实验,测其对细菌、霉菌的杀菌率和抑菌率。实验结果:复合香辛料精油对空气中细菌的气相杀灭及抑制率分别达到77%、91%以上;对霉菌的杀灭、抑制率均接近100%。可见,复合香辛料精油通过挥发可对空气微生物产生显著的气相抗菌作用。     

香辛料精油复配抑菌效果研究

研究香辛料精油复配的抑菌效果。利用丁香、肉桂、豆蔻、孜然、茴香5种香辛料分别对大肠杆菌、金黄色葡萄球菌、啤酒酵母、黑曲霉菌单一精油的抑菌试验;丁香、肉桂及二者复配3种精油验对4种菌的抑菌试验;复配精油在不同温度、pH下对大肠杆菌和黑曲霉菌的抑菌稳定性试验,得出丁香精油抑制细菌、肉桂精油抑制真菌的能力较强,均高于其他几种香辛料精油的抑菌能力;复配精油对大肠杆菌、黑曲霉的抑菌效果明显;且复配精油在不同温度和pH下抑菌性较为稳定,为复配精油作为抑菌剂在食品中的应用提供参考。     

曲酸的抑菌作用研究

采用管碟法比较曲酸对4种细菌、2种酵母、4种霉菌的抑制作用，结果表明：0.30％的曲酸对细菌有较好的抑制作用，尤其是对革兰氏阴性细菌的抑制效果更显著。并且其抑菌效果强于苯甲酸钠，另外其热稳定性良好，更适合用于食品加工中。     

石榴皮黄酮在牛奶贮藏中的应用初探

提取石榴皮中抑菌成分-黄酮,采用抑菌圈法研究了石榴皮黄酮对几种常见的细菌、酵母菌、霉菌以及乳酸菌的抑菌效应,并研究其对牛乳中微生物的抑制作用.结果表明,石榴皮提取物对细菌、霉菌和酵母菌均有抑制作用,其中对乳酸菌和金黄色葡萄球菌的抑制作用最好,对大肠杆菌和霉菌的抑制作用次之,对酵母菌的抑制作用较弱.将其应用于牛奶贮藏中,取得了良好的抑菌效果.     

淡竹叶提取物抑菌作用的研究

研究淡竹叶提取物的抑菌性能。结果表明:提取物对所试细菌有较强的抑制作用,而对霉菌的抑制效果不明显;对金黄色葡萄球菌的最低抑菌浓度为6.2%,对溶血性链球菌、绿脓杆菌和大肠杆菌的最低抑菌浓度都是12.5%;耐热性好;抑菌pH范围在pH4～9之间;具有良好的防腐保鲜效果。     

Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips

The antimicrobial properties of selected probiotic bacteria against Aspergillus niger , Penicillium roqueforti , Fusarium spp., Candida albicans and Saccharomyces cerevisiae were examined. Well diffusion and spot and streak methods showed strong inhibition effect of probiotic bacteria and their metabolites against moulds and minimal effect against yeasts. Among the moulds species tested, the inhibitory effect was strongest against Fusarium spp., moderate against Penicillium roqueforti and minimal against A. niger . All strains of Lactobacillus rhamnosus and L. paracasei subsp. paracasei showed maximum inhibitory effect. When probiotic bacteria and yeasts and moulds were co-cultured in broth media, strains of L. rhamnosus showed maximum inhibitory effect, whereas L. paracasei subsp. paracasei , L. acidophilus , Bifidobacterium animalis and Propionibacterium showed moderate inhibitory effect against C. albicans . Saccharomyces cerevisiae was minimally controlled by probiotic bacteria. Pre-grown probiotic bacterial culture metabolites controlled yeasts and moulds more effectively than their freeze-dried or frozen forms. Adding metabolites of probiotic bacteria (5% w/w) showed an effective control against A. niger , Fusarium spp. and C. albicans during the shelf life of 10 weeks at 4 °C and no colonies of yeasts and moulds were formed on the surface of the dip.     

蜂胶提取液的抑菌作用研究

采用水、95%乙醇及与超声波的综合作用从原蜂胶中提取蜂胶液,将得到的蜂胶提取液稀释成0.8%、0.4%、0.2%、0.1%,并分别对蜡样芽孢杆菌、大肠杆菌、金黄色葡萄球菌、沙门氏菌、黑曲霉五种菌进行抑菌圈直径和最小抑制浓度(MIC)的测定。结果表明,超声波作用于95%的乙醇蜂胶液的方法提取效果最好,提取率为27.3%。不同提取方法得到的蜂胶提取液的抑菌作用存在差异,以超声波和乙醇提取的蜂胶液对受试菌作用最强。蜂胶提取液对大肠杆菌的抑制作用最强,其次是沙门氏菌和蜡样芽孢杆菌,最差的是黑曲霉。     

平菇粗多糖的提取及活性研究

目的比较不同提取平菇粗多糖方法的优劣并对其粗多糖抑菌特性进行检测。方法采取水提法、超声波法、微波法、纤维素酶法提取平菇粗多糖,利用细菌(大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌)和真菌(毛霉、根霉、青霉、曲霉)作为试验菌株,采用打孔法,对不同提取方法提取的平菇粗多糖的抑菌特性进行研究。结果纤维素酶法提取的平菇粗多糖的多糖含量为57.50%、多糖得率为1.538%,均明显优于其他3种方法。在抑菌试验中,平菇粗多糖浓度为100 mg/m L时,水提法、超声波法、纤维素酶法提取的平菇粗多糖对毛霉的生长具有抑制作用。结论纤维素酶法提取平菇粗多糖效果较好,不同方法提取的平菇粗多糖在高浓度时均对毛霉有微弱抑制作用。     

橡子仁萃取物成分分析及对α-淀粉酶、α-葡萄糖苷酶的抑制作用

为探索橡子仁萃取物的成分组成及对α-淀粉酶、α-葡萄糖苷酶的抑制作用,以栓皮栎橡子仁为材料,采用超声波辅助乙醇提取和有机溶剂萃取,制备橡子仁乙酸乙酯、正丁醇、水萃取物,通过紫外吸收光谱、高效液相色谱分析各萃取物的化学成分组成,通过抑制率测定、抑制动力学和荧光猝灭试验分析各萃取物的体外抑酶效果及作用机制。结果表明:三种橡子仁萃取物结构高度相似,主要为单宁类物质;乙酸乙酯萃取物含表儿茶素没食子酸酯、没食子酸、没食子儿茶素没食子酸酯等9种物质;正丁醇萃取物含表儿茶素没食子酸酯、儿茶素、没食子儿茶素没食子酸酯等16种物质;水萃取物含没食子酸、绿原酸等21种物质。三种橡子仁萃取物均可有效抑制α-淀粉酶、α-葡萄糖苷酶活性,乙酸乙酯、正丁醇、水萃取物对α-淀粉酶的半抑制浓度（IC₅₀）分别为1.047、1.122、4.031 mg/mL,对α-葡萄糖苷酶的IC₅₀值分别为0.014、0.028、0.037 mg/mL。三种萃取物对两种酶的酶抑制类型多为混合型抑制,荧光猝灭类型多是以静态猝灭为主,动态猝灭为辅的混合猝灭。     

纳米银对常见食品污染菌的抑制作用研究

研究了纳米银对几种常见细菌、酵母菌、霉菌的抑制作用.结果表明,纳米银对供试菌种有较为明显的抑制作用.在试验浓度下,对G^＋菌的抑制作用最强,对G^-菌的作用次之,对酵母菌和霉菌的作用相对较弱.测得了对供试菌的最小抑菌浓度.作用相同时间,纳米银浓度越高,抑菌率就越高.同一浓度下,作用时间越长,抑菌率就越高.纳米银有良好的热稳定性,经高温处理后仍然有良好的抑菌效果.     

复合精油对黄曲霉联合抑菌作用研究

采用联合抑菌评价方法,通过测定植物精油抑菌圈直径、最低抑菌浓度(Minimum Inhibition Concentration,MIC)、最低生长下降浓度(Reduction Concentration,RC)、联合抑菌指数(Fractional Inhibitory Concentration,FIC),对植物精油单独及联合使用后的抑菌效果进行评价,筛选最佳抑制黄曲霉活性作用的复合精油种类及配比。结果表明:大蒜、肉桂、丁香、薄荷精油单独或复合使用均有较强抑制黄曲霉活性的作用。大蒜与肉桂精油联合抑菌评价为相加作用。当大蒜精油与肉桂精油复合体积比为1∶3时,复合精油具有最佳抑制黄曲霉活性的效果。因此,复合精油作为有效防霉保鲜成分具有良好的研发与应用前景。     

山苍子精油抑制黄曲霉菌的生长和产毒作用研究

山苍子精油是一种纯天然植物精油,本文研究了其对黄曲霉生长、代谢和毒素产生的抑制作用,探讨了山苍子精油对黄曲霉菌的抑菌能力和作用机理。本研究将花生放置于自然环境染菌并分离纯化目标菌,采用形态学并结合ITS序列法进行菌株分类鉴定;结合抑菌圈、抑菌率和最低抑菌浓度(MIC)的测定探讨山苍子精油对黄曲霉菌的抑制能力;进行了山苍子精油影响黄曲霉孢子萌发率、生长曲线和黄曲霉毒素B1产生的实验研究;从细胞膜渗透性、细胞酶活性的变化探讨了山苍子精油抑制黄曲霉的作用机理。实验结果表明:从腐败花生中分离筛选出菌株HB₂,经ITS序列法鉴定为黄曲霉(Aspergillus flavus);黄曲霉素测定结果显示其含有黄曲霉素B1(AFB1),质量浓度为3.4×10³μg·kg^-1(纯湿菌体);抑菌圈随精油浓度的增大明显变大,对黄曲霉的最低抑菌体积分数(MIC)为0.800μL·mL^-1;孢子萌发率、牙管长度、黄曲霉菌体的生长量和AFB1的浓度随培养液中精油浓度的增大呈显著下降趋势,当山苍子精油浓度为0.100μL·mL     

Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophaë rhamnoides) oils

The distribution of vegetative microbial cells and their spores in a supercritical CO₂ extraction process was studied. The seed and flesh/skin fractions of the press residue of sea buckthorn berries (Hippophaë rhamnoides) from a juice factory were used as raw materials. A pilot-scale extraction plant was operated at 30?MPa at temperatures of 40 and 60°C. The number of yeasts, moulds and bacteria in the pulp/skin fraction, in the extraction residues, in the extracted oils as well as in the water phases separated from the extracted oils was estimated by the spread plate technique. The microbial content of the flesh/skin material was increased in some extractions by the addition of bacterial spores. In general, the extraction process led to a decrease in the bacterial count of the extracted material, whereas no microbial growth was detected in the oils extracted or in the water phases separated from them. Neither yeasts nor moulds were found in any samples after the extraction process. The microbial status of seed oil and flesh/skin oil obtained by industrial-scale CO₂ extraction at 40°C and at 30?MPa before and after gelatine encapsulation remained unchanged. This proves that supercritical CO₂ can be used to manufacture edible oil products free of living micro-organisms and their spores.     

溪黄草水提取物及其抑菌效果研究

以水作为浸提溶剂,研究了溪黄草水提取物对大肠杆菌、沙门氏菌、青霉和黑曲霉的抑菌效果。通过单因素试验和正交试验优化了溪黄草抑菌物的提取工艺条件为:提取温度为90℃,提取时间为1.5h,料液比为1∶15(g/mL),在此条件下进行抑菌试验,溪黄草水提取物对大肠杆菌和沙门氏菌具有明显的抑制作用,其抑菌圈分别为13.8mm与15.4mm,对青霉和黑曲霉菌的抑制作用不明显。并采用光电比浊法验证了溪黄草水提取物的抑菌活性。结果表明在相同条件下,溪黄草水提取物对沙门氏菌的抑菌活性要强于大肠杆菌。     

Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippopha? rhamnoides) oils

 The distribution of vegetative microbial cells and their spores in a supercritical CO₂ extraction process was studied. The seed and flesh/skin fractions of the press residue of sea buckthorn berries (Hippopha? rhamnoides) from a juice factory were used as raw materials. A pilot-scale extraction plant was operated at 30 MPa at temperatures of 40 and 60°C. The number of yeasts, moulds and bacteria in the pulp/skin fraction, in the extraction residues, in the extracted oils as well as in the water phases separated from the extracted oils was estimated by the spread plate technique. The microbial content of the flesh/skin material was increased in some extractions by the addition of bacterial spores. In general, the extraction process led to a decrease in the bacterial count of the extracted material, whereas no microbial growth was detected in the oils extracted or in the water phases separated from them. Neither yeasts nor moulds were found in any samples after the extraction process. The microbial status of seed oil and flesh/skin oil obtained by industrial-scale CO₂ extraction at 40°C and at 30 MPa before and after gelatine encapsulation remained unchanged. This proves that supercritical CO₂ can be used to manufacture edible oil products free of living micro-organisms and their spores. Received: 14 May 1996