摘要
本实验采用薄层层析法对苹果籽油中的植物甾醇进行纯化,采用K-B纸片法研究甾醇纯化物的菌制活性及pH值、温度等对抑菌性的影响,并且测定其最低抑菌浓度(MIC)。结果表明,分离纯化植物甾醇的最佳薄层层析条件为:展开剂为乙醚-石油醚(3:7,V/V),显色剂为三氯化铁溶液。抑菌实验结果表明,甾醇对金黄色葡萄球菌及枯草芽孢杆菌具有很好的抑制作用,最低抑菌浓度分别为18μg/ml和30μg/ml,对大肠杆菌及蜡样芽孢杆菌有抑制作用,对黑曲霉没有抑制作用。在pH5～6条件下其抑菌效果最佳;一定温度内热处理不影响苹果籽油中甾醇的抑菌活性。苹果籽油中植物甾醇有广谱和常温的抑菌活性。
Thin layer chromatography （TLC） was used for separating and purifying the phytosterol from apple seed oil. The antimicrobial activities of the phytosterol against different microbes were determined and the effects of pH and temperature on the antimicrobial activity against Staphylococcus aureus were investigated. The results showed the optimal developer and color agent for TLC are aether-petroleum aether mixture （3：7, V/V） and ferric chloride. The bacteriostatic experiment showed the phytosterol has strong inhibitory effects against Staphylococcus aureus and Bacillus subtilis with the MICs of 18 μg/ml and 30 μg/ml, respectively, and has weak inhibitory effects against Escherichia coli and Bacillus cereus, but has no inhibitory effect against Aspergillus niger. The antibacterial activity against Staphylococcus aureus is strongest when pH value is 5 to 6, and would not be affected in a certain temperature range. In conclusion,the phytosterol from apple seed oil has wide anfimicrobial spectrum and the antimicrobial activity is effective at normal temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期51-55,共5页
Food Science
基金
农业部948项目(2006-G28)
关键词
苹果籽油
甾醇
抑菌活性
apple seed oil
phytosterol
antibacterial activity
