摘要
以酒泉枸杞为研究对象,选取3个等级的枸杞测定其营养成分,各等级枸杞外形个大肉厚,品相上佳,蛋白质含量高,糖分含量高,脂肪含量低,主要活性成分有枸杞多糖、甜菜碱、总酚。通过体外模拟胃消化法研究枸杞提取物对4种常见肠道致病菌的抑制作用。结果表明:通过体外模拟胃液消化,枸杞提取液对4种肠道致病菌有抑制作用,且抑菌能力为鼠伤寒沙门氏菌>铜绿假单胞菌≥大肠埃希氏菌>金黄色葡萄球菌。
Jiuquan wolfberry was used as the research object to determination of three grades of nutrients.The appearance of a large wolfberry grade flesh,good quality,and the protein content was high,the sugar content was high,and the fat content was low,the main active ingredients were Lycium barbarum polysaccharides,betaine and total phenols.The inhibitory effect of Lycium barbarum extract on 4 common enteric pathogens was studied by simulating gastric digestion in vitro.Results showed that digestion of gastric juice in vitro,Lycium barbarum extract had antibacterial effects on four intestinal pathogens,and the inhibitory effect followed the descending order of Salmonella typhimurium>Pseudomonas aeruginosa≥Escherichia coli>Staphylococcus aureus.
作者
史蓉
周丽
SHI Rong;ZHOU Li(Jiuquan Food Inspection and Testing Center,Jiuquan 735000,China)
出处
《中国食物与营养》
2019年第4期36-39,共4页
Food and Nutrition in China
基金
酒泉市科技支撑项目(项目编号:酒科发[2018] 61号)
关键词
酒泉枸杞
营养成分
抑菌性
Jiuquan wolfberry
nutritional component
antibacterial effect
