| 薄荷属植物精油和多酚类的抑菌性及抗氧化性研究 |
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| 引用本文： | 吕爽,田呈瑞,韩莎莎.薄荷属植物精油和多酚类的抑菌性及抗氧化性研究[J].食品与生物技术学报,2011,30(6):827-831. |
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| 作者姓名： | 吕爽 田呈瑞 韩莎莎 |
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| 作者单位： | 1. 陕西师范大学食品工程与营养科学学院,陕西西安710062;西安市农业技术推广中心,陕西西安710065
2. 陕西师范大学食品工程与营养科学学院,陕西西安,710062 |
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| 基金项目： | 国家星火计划项目(2007EA851010) |
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| 摘 要： | 研究了椒样薄荷(Mentha piperita L.)与苏格兰留兰香(Mentha cardiaca G.)精油的抑菌活性,测定了精油的最小抑菌浓度(MIC)和最小杀菌浓度(MBC).同时对两种薄荷叶片以及精油提取后残渣的多酚含量和抗氧化性进行研究,以期为椒样薄荷与苏格兰留兰香的多角度开发利用提供理论依据.结果表明:2种薄荷精油对于大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌和李斯特菌均有抑制作用,而对于肠炎沙门氏菌及黑曲霉没有抑制作用,椒样薄荷精油的抑菌效果比苏格兰留兰香精油强.另外,椒样薄荷多酚含量在提取精油后显著性减少,而苏格兰留兰香未显著性降低.两种薄荷精油提取后残渣具有较强的DPPH自由基清除能力,而FRAP抗氧化能力却显著性降低.
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| 关 键 词： | 薄荷属植物 抑菌性 抗氧化性 |
Study on Antimicrobial and Antioxidant Activity of Essential Oils and Polyphenol in Mentha Plants |
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| LV Shuang,TIAN Cheng-rui and HAN Sha-sha.Study on Antimicrobial and Antioxidant Activity of Essential Oils and Polyphenol in Mentha Plants[J].Journal of Food Science and Biotechnology,2011,30(6):827-831. |
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| Authors: | LV Shuang TIAN Cheng-rui and HAN Sha-sha |
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| Affiliation: | LV Shuang1,2,TIAN Cheng-rui1,HAN Sha-sha1(1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China,2.Xi'an Agricultural Technology Extension Centre,Xi'an 710065) |
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| Abstract: | The antimicrobial activity,minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) of essential oil in Mentha piperita and Mentha cardiaca were determined in this study.Furthermore,the polyphenol content and antioxidant activity of solid residues in two mints were also investigated.The results demonstrated that the two essential oils exhibited inhibition effect on E.coli,Staphylococcus aureus,Salmonella typhimurium and Listeria monocytogenes,however,without inhibitory effect was ob... |
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| Keywords: | Mentha plant antimicrobial activity antioxidant activity |
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