玉米须提取物对食品腐败菌及致病菌抑制作用的研究

首次以玉米须提取物对七种常见的食品腐败菌及致病菌进行抑菌试验，发现玉米须的乙醇提取物的效果最好，其最低抑菌浓度（ＭＩＣ）为３．０ｇ／１００ｇ。此外，对食品加工条件（如杀菌方式等）及食品介质（如ｐＨ）对玉米须提取物抑菌活性的影响也作了研究。结果表明。玉米须提取物在常规食品杀菌条件（ＵＨＴ）及中酸到酸性环境下抑菌活性稳定，因而可做为潜在的食品防腐剂。

Study on Bacteriostasis of Maize Silk Extracts for Food Preservation

Bacteriostatic activities of maize silk extracts by organic solvents to inhibit the seven species of food spoilage and food-borne pathogens were tested for the first time. Ethanol (95%, v/v) was ascertained to be the optimum solvent for extraction with maximum yield and highest bacteriostatic activity. The MICs (minimum inhibition concentrations, in g/100g) of maize silk extracts were determined as 1.5 against Escherichia coli, 3.0 against Staphylococcus aureus, 3.0 against Pseudomonas fluorescens, 1.5 against Salmonella typhimurium, 2.0 against Bacillus subtilis, 2.5 against Bacillus cereus, and 2.0 against Proteus vulgaris, respectively. Influences of food conditions including pH values of medium, storage temperature and action time of the maize extracts were examined. The dependence of the bacteriostasis on food routine sterilization conditions was assayed as well. In conclusion the maize silk extracts could serve as a potently safe and effective food preservative with controlled food environment and processing conditions.