香蕉果皮黄酮及与丙酸、茶多酚复配剂的抑菌防腐作用

从香蕉果皮中提取的黄酮分别与丙酸、茶多酚复配得到不同复配剂，通过测定抑菌圈大小和最小抑菌质量浓度(MIC)，研究不同复配剂对食品中常见污染菌和致病菌的抑菌活性，并对具有协同增效作用的复配剂在部分食品上的防腐保鲜效果进行探讨。结果表明：香蕉皮黄酮-丙酸(体积比1:0.25)对白假丝酵母的抑菌圈直径是香蕉果皮黄酮的7.2倍，也优于苯甲酸钠，表现出明显的协同增效作用，其MIC为 41.7mg/mL；香蕉皮黄酮-丙酸(体积比1:1)对黄曲霉的抑制也有协同增效作用，其MIC为10.4mg/mL；香蕉皮黄酮-茶多酚(体积比1:1)对枯草芽孢杆菌的抑菌作用均好于茶多酚，也好于苯甲酸钠，表现出较好的协同增效作用，其MIC为7.8mg/mL。以上3种复配剂分别用于菠萝汁饮料、面包和新鲜猪肉的贮藏保鲜均表现出良好的防腐保鲜效果，并优于相同质量浓度的苯甲酸钠和丙酸钙。

Antibacterial Activity and Preservative Effect of Flavonoids from Banana Peels alone and Their Blends with Propionic Acid or Tea Polyphenols

The antibacterial activities of flavonoids extracted from banana peels alone and their blends with propionic acid or tea polyphenols against common pollutant and pathogenic bacteria in foods were tested based on inhibition circle size and minimum inhibitory concentration (MIC). Meanwhile, the preservative effect of synergistic blends on selected foods was explored. The results showed that the inhibition circle diameter of the 1:0.25 (V/V, similarly hereinafter) banana peel flavonoids-propionic acid blend against Candida albicans, presenting a 41.7 mg/mL MIC, was 7.2-fold higher than that of banana peel flavonoids alone, and also superior to sodium benzoate, suggesting a marked synergistic effect between banana peel flavonoids and propionic acid. The 1:1 banana peel flavonoids-propionic acid blend also demonstrated a synergistic inhibitory effect on Aspergillus flavus with a 10.4 mg/mL MIC. The 1:1 banana peel flavonoids-tea polyphenols blend had a better anti-Bacillus subtilis effect with a 7.8 mg/mL MIC than tea polyphenols alone and sodium benzoate. Therefore, banana peel flavonoids also have a synergistic effect with tea polyphenols. All the above blends revealed a better preservative effect on pineapple juice beverage, bread and fresh pork meat than sodium benzoate and calcium propionate at the same concentrations.