盐渍萝卜色差值测定及其提取物抑菌活性研究

利用色差计对不同腌制时间盐渍萝卜的颜色值进行了测定,并以不同盐渍萝卜与白萝卜各颜色值之差的变化作为腌制时间依据,以大肠杆菌、枯草芽孢杆菌、酿酒酵母菌为指示菌,使用牛津杯法对不同腌制时间盐渍萝卜的乙酸乙酯和丙酮提取物进行了抑菌实验。结果表明,盐渍萝卜的总色差值△E＊随腌制时间延长整体呈上升趋势,多数盐渍萝卜的两种提取物对3种指示菌均有较好的抑制作用。其中,丙酮较乙酸乙酯所得提取物表现出更好的抑菌效果;乙酸乙酯提取物对细菌的抑菌效果随腌制时间变化明显;丙酮提取物对酿酒酵母的抑菌效果多数好于0.5mg/mL两性霉素B的阳性对照组。这表明,盐渍萝卜的乙酸乙酯和丙酮提取物有很好的体外抗菌潜力。

Measurement of chromatic aberration and study of antimicrobial activity of crude extracts of preserved radish

Color values of preserved radishes with different preserved time were measured by chromatic meter. With the change of chromatic aberration as basis for preserved time, ethyl acetate and acetone extracts of preserved radishes with different storage time were studied for their antimicrobial activities against Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae by cylinder-plate method. Results showed that the △E＊ value increased with extension of storage time. Two solvent extracts of most preserved radishes exhibited good antimicrobial activity against three indicated microorganisms. Comparing to ethyl acetate extracts, acetone extracts showed stronger antimicrobial activity. Antibacterial effects of ethyl acetate extracts varied significantly with extended storage time, most acetone extracts exhibited stronger antimicrobial effect against S. cerevisiae than positive control of 0.5 mg/ml amphotericin B. The obtained results suggested that ethyl acetate and acetone extracts of preserved radishes had good in vitro antibacterial potential.