| 竹茹提取物成分分析及功能初探 |
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| 引用本文： | 张建友,吴晓琴,张英. 竹茹提取物成分分析及功能初探[J]. 食品工业科技, 2011, 32(2): 151-153,273 |
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| 作者姓名： | 张建友 吴晓琴 张英 |
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| 作者单位： | 1. 浙江大学生物系统工程与食品学院,浙江杭州310029;浙江工业大学生物与环境工程学院,浙江杭州310032
2. 浙江大学生物系统工程与食品学院,浙江杭州,310029 |
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| 摘 要： | 分别采用硝酸铝-亚硝酸钠比色法、苯酚-硫酸法、凯氏定氮法、七叶苷标准溶液测定竹茹提取物(WEBS)中的总黄酮、总糖、蛋白质和内酯含量,氨基酸全自动分析仪及HPLC法测定氨基酸和有机酸种类及含量,同时利用琼脂平板扩散法研究其对食品腐败菌的抑制作用。结果表明,该竹茹提取物pH3.62,总黄酮含量0.251mg/mL,总糖含量0.383mg/mL,蛋白质含量0.625mg/mL,内酯1.439mg/mL,含有草酸、乳酸、酒石酸。抑菌效果与浓度之间正相关,对细菌的抑制作用明显大于酵母和霉菌,其中对枯草芽孢杆菌的抑菌效果最明显。不同的热处理条件对抑菌效果影响不大。
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| 关 键 词： | 竹茹提取物 成分分析 抑菌作用 |
Components analysis and functions of bamboo shavings extract |
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| ZHANG Jian-you,WU Xiao-qin,ZHANG Ying. Components analysis and functions of bamboo shavings extract[J]. Science and Technology of Food Industry, 2011, 32(2): 151-153,273 |
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| Authors: | ZHANG Jian-you WU Xiao-qin ZHANG Ying |
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| Affiliation: | ZHANG Jian-you1,2,WU Xiao-qin1,ZHANG Ying1 (1. College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310029,China,2. College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310032,China) |
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| Abstract: | Aluminum nitrate-nitrite colorimetry,phenol-sulfuric acid method,Kjeldahl method and RP-standard solution were used to determine the contents of flavonoids,total sugar,protein and lactone. Amino acids automatic analysis and HPLC were used to measure amino acid and organic acid content. It was evaluated for its antimicrobial action against the range of foodborne and food spoilage pathogens using agar disc diffusion assay in nutrient agar and czapek dox agar media. The results showed the contents of flavonoid... |
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| Keywords: | bamboo shavings extract components analysis antimicrobial activity |
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