燕麦种子萌发过程中提取物的抑菌作用研究

以4种食品腐败菌为指示菌,采用滤纸片法和液体倍比稀释法对裸燕麦(Avena nuda L.)种子萌发过程中不同溶剂提取物的抑菌作用和最低抑菌浓度(MIC)进行了比较研究。试验结果表明,乙酸乙酯提取物的抑菌作用较好,但在种子萌发过程中抑菌效果不同,萌发24 h时燕麦种子的乙酸乙酯提取物的抑菌作用最强,其中对大肠杆菌的抑菌圈直径达(22.31±0.05)mm;其对金黄色葡萄球菌和大肠杆菌的最低抑菌浓度MIC小于6.25%,对鼠伤寒沙门氏菌和肠炎沙门氏菌的最低抑菌浓度MIC小于12.5%,旨为燕麦的综合利用及新型天然防腐剂的研发提供理论依据。

Study on the Antimicrobial Effect of Oat Seeds Extracts during the Germination

Taking oat(Avena nuda L.)seeds as subject,Paper-disc and double dilution as methods,antibacterial activity of different solvents(water,methanol,acetone and ethyl acetate)from oat and the Minimal Inhibitory Concentration(MIC)of ethyl acetate extract on four food corruption bacteria were investigated.The results showed that the inhibition of ethyl acetate extract on bacteria was better than other solvents extracts.But the antibacterial activity was changing in the germination of oat seeds.If oat seed was germinated for 24 h,the ethyl acetate extracts had the strongest antibacterial activity on four bacteria,about(22.31±0.05) mm of inhibition diameter against Escherichia coli.The Minimal Inhibitory Concentration(MIC)on Staphylococcus aureus and E.coli were less than 6.25%.However,MIC on Salmonella typhimurium and Salmonella enteritidis were less than 12.5%.This paper provides theoretical references for the comprehensive utilization of oat and development of new type of natural antiseptic.