青梅抑菌作用及其抑菌成分的分离鉴定

研究青梅的抑菌作用,并利用气相色谱-质谱联用法(GC-MS)测定青梅汁透析液(小分子)的化学成分,对其抑菌成分进行分析和讨论。结果表明:青梅汁对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌3种菌种均有抑制作用。且青梅汁经高温处理后,仍具有较强的抑菌作用。青梅汁对金黄色葡萄球菌的最低抑菌浓度为40%,对大肠杆菌的最低抑菌浓度为70%,对枯草芽孢杆菌的最低抑菌浓度为60%。青梅汁透析液经GC-MS共分离得出15种成分,其中酸及酸酐类物质含量最高,为63.70%;醛类次之,为18.10%;其他依次为酮类,2.13%,酯类,1.41%。实验结果提示在青梅汁主要功效成分中,顺丁烯二酸类和糠醛类物质可能与青梅汁的抑菌作用有关。

Study on antibacterial activity of greengage juice, separation and identification of its effective components

The antibacterial activity of greengage juice was studied in this paper.And the chemical compositions of greengage juice were analyzed by GC-MS.It was showed that greengage juice had a significantly positive inhibitory activity against Staphylococcus aureus,Escherichia coli,and Bacillus subtilis.Meanwhile,greengage juice still had a strong antibacterial effect after heating.In addition,the MIC for three kinds of bacteria is respectively as follow: 40% Staphylococcus aureus,70% Escherichia coli,60% Bacillus subtilis.Then 15 compounds of greengage juice were identified by GC-MS,including acid and anhydride(63.70%),aldehydes(2.19%),ketones(2.13%),esters(1.41%) and so on.It indicated that 2-Butenedioic acid and furfural might be related to antibacterial activity of greengage juice among major efficacy components.