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。
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 flavonoids,total sugar,protein and lactones were 0.251,0.383,0.625,1.439mg/mL,respectively. It exhibited antimicrobial activity against Staphylococcus aureus,Bacillus subtilis,Escherichia.coli,Aspergillus niger,Penicilliun citrinum and Saccharomyces cerevisiae with a concentration-dependent relationships. The minimum inhibitory concentrations against the tested bacterial strains were found in the range of 4.9~32mg/mL using the two-fold dilution method. Different heat treatment conditions have no significant influence on the antibacterial activity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期151-153,273,共4页
Science and Technology of Food Industry
关键词
竹茹提取物
成分分析
抑菌作用
bamboo shavings extract
components analysis
antimicrobial activity
