山竹果皮中黄酮化合物抑菌特性研究

本论文通过抑菌实验和稳定性实验,研究了山竹果皮中黄酮化合物对食品加工、储存中常见腐败菌种(金黄色葡萄球菌、大肠杆菌、四联球菌、沙门氏菌、志贺球菌)的抑菌特性。抑菌实验表明:山竹果皮中黄酮化合物对五种菌种的抑菌效果大小顺序为:金黄色葡萄球菌>大肠杆菌>志贺球菌>四联球菌>沙门氏菌。山竹黄酮提取液对金黄色葡萄球菌、大肠杆菌、志贺球菌的最低抑菌浓度(MIC)为0.76mg/mL,对四联球菌、沙门氏菌的最低抑菌浓度(MIC)为1.33mg/mL。稳定性实验表明:黄酮提取液抑菌活性随着温度的升高呈先上升后下降的趋势,但影响不大;酸碱处理后都表现出一定的抑菌活性,在偏酸性条件下,抑菌效果达到最好,在pH>10时抑菌活性减弱;15W紫外光照射对抑菌活性都有所降低,可避光保存。

Study on Antibacterial properties of Flavonoids from the peels of Garcinia mangostana

In this paper, the antibacterial properties of flavonoids from the peels of mangosteen on the common corruptive bacteria （Staphylococcus aureus, Escherichia coli, Micrococcus tetragenus, Salmonella, Shigella） in food processing and storage are studied by inhibition stability tests. The inhibition experiments show that the antibacterial effect of flavonoids from the peels of mangosteen on these five types of bacte- ria is in the following order： Staphylococcus aureus〉Escherichia coli〉Shigella〉Micrococcus tetragenus 〉 Salmonella. The MIC of flavonoid extracts from the peels of mangosteen for Staphylococcus aureus, that of Escherichia coli and Shigella is 0.76mg/mL, and that of Micrococcus tetragenus and Salmonella is 1.33mg/mL. The stability tests show that the antibacterial activity of flavonoid extracts first increased and then decreased with the increase of the temperature. But in total it has little effect. The results show that the flavonoid extracts is quite stable to acid and alkali. When in the acidic conditions, inhibitory effect gains the best, when the pH above 10, the antibacterial activity weakened. The antibacterial activity weakened under the 15W ultraviolet irradiation. So the flavonoid extracts can be stored away from light