二组分生姜复合抗氧化剂抑制大肠杆菌作用初探

以生姜提取物为主要原料，茶叶和荸荠皮提取物、柠檬酸、抗坏血酸等原料组合为生姜复合抗氧化剂，研究对大肠杆菌的抑菌作用，测定抑菌作用最强组成和配比的复合物，其抑菌活性与热稳定性、总黄酮含量的关系。结果表明，生姜提取物中含有黄酮类化合物；当总浓度相同时，二组分复合物比单组分生姜提取物的抑菌效果更好，而二组分复合物中抑菌活性最强的组成为：生姜提取物＋柠檬酸；最佳质量配比为：生姜提取物：柠檬酸为11：9；该复合物中总黄酮含量与抑菌效果无明显关系；经热处理后的生姜复合抗氧化剂的抑菌活性没有明显变化。

Preliminary study on antibacterial effect of ginger composite antioxidants of two components on Escherichia coli

Using ginger extract as the main raw material, the extract of tea and eleocharis tuberosa peel, citric acid and ascorbic acid as compounded antioxidants, antibacterial effect on Escherichia coli were described and compared. The components of ginger extract with highest antibacterial activity as well as the relationship between antibacterial activity and thermal stability, content of flavonoids were analysed. The results showed that ginger extraction had flavonoids when concentrations were same. The antibacterial effect of two components mixture was better than the single component ginger extraction. The best two compositions: ginger extraction + citric acid, and the obvious correlativity between flavonoids content and the antibacterial effect; after the heating treatment, antibacterial activity of ginger composite antioxidants had no obvious changes.