摘要
研究乌梅乙醇提取物(以下简称醇提物)的抑菌活性以及热处理和pH值对抑菌活性的影响,并通过薄层层析-生物自显影技术对醇提物的主要抑菌成分进行分析。结果表明:乌梅醇提物对蜡状芽孢杆菌和假单胞菌等有很强的抑制作用,最小抑菌质量浓度(MIC)在2.5～5.5mg/mL之间,最适pH值为5～6,对热稳定。当薄层层析的展开剂为氯仿、甲醇(体积比5:1)时,通过与柠檬酸、碱中和为pH7的乌梅醇提物比较,初步确定乌梅醇提物中起主要抑菌作用的是有机酸。
The antibacterial activity of absolute ethanol extract from Fructus Mume and its resistance to pH and temperature were investigate in this study.Its major antibacterial composition was preliminarily analyzed by thin layer chromatography）/bioautography method using chloroform-methanol（5：1,V/V） as the development solvent.The results showed that the extract had strong inhibitory effect against Bacillus cereus and Pseudomonas.The minimum inhibitory concentration（MIC） was in the range of 2.5-5.5 mg/mL.The optimal medium pH was 5-6.Meanwhile,the ethanol extract was stable to temperature.Organic acids were initially identified as the major antibacterial components in the ethanol extract based on comparisons with citric acid and its alkali neutralized counterpart.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第17期190-193,共4页
Food Science
基金
江苏省农业科技自主创新基金项目(CX(09)627CX(10)230)
江苏省科技支撑计划项目(BE2010428)
国家农业科技成果转化项目(2010GB2C100156)
关键词
乌梅
抑菌活性
薄层层析
生物自显影
Fructus Mume
antibacterial activity
thin-layer chromatography（TLC）
bioautography
