摘要
研究天然抑菌剂壳聚糖和蒲公英提取物联用抑菌活性和抑菌稳定性。分别测定壳聚糖和蒲公英提取物对大肠杆菌、沙门氏菌、金黄葡萄球菌的抑菌最小浓度以及在最小抑菌浓度下的抑菌率和抑菌圈直径,并研究了壳聚糖和蒲公英提取物联用时的抑菌活性与抑菌稳定性。结果表明：单独使用壳聚糖与蒲公英提取物,均对大肠杆菌、沙门氏菌、金黄葡萄球菌有一定的抑菌活性。两者联用后,抑菌活性较单独使用有所提高。将联用抑菌剂通过不同温度、pH和紫外照射时间处理后测定可知,壳聚糖与蒲公英提取物联用抑菌剂在40~60℃、p H为5~7和紫外照射时间20~40 min的情况下仍具有较强的抑菌活性,抑菌稳定性良好。
The antibacterial activity and stability of the two natural antibacterial agents chitosan and dandelion extracts had been studied. The minimum antibacterial concentration of E. coil, Salmonella, S. aureus which were produced by chitosan and dandelion were determined,and the inhibition rate and inhibition zone diameterand at the MIC had been studied also. And antibacterial activity and stability of the two antibacterial mixtures had been determined too. The results showed that both chitosan and dandelion extract have some antibacterial activity to E. coil, Salmonella,S. aureus,and the mixtures of chitosan and dandelion extract have more antibacterial activity than the two substance had been used alone. The mixtures had been reduced in different temperature, pH and UV irradiation time,and antibacterial activity could be ketp well in 40-60 ℃, pH5-7 and 20-40 minutes UV irradiation,the results showed that the antibacterial stability of the mixtures was very well.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期150-154,共5页
Science and Technology of Food Industry
基金
新疆农垦科学院科技引导计划(50YYD201210)
关键词
壳聚糖
蒲公英
抑菌活性
抑菌稳定性
chitosan
dandelion
antibacterial activity
antibacterial stability
