中国食品学报2012，Vol.12Issue(9)：144-151,8.
南五味子提取物抑菌作用稳定性的研究
Study on Stability of Antibacterial Activity of Extract from Kadsura Longipedunculata
摘要
Abstract
Objective: This paper investigated stability of antibacterial activity of extract from Kadsura longipedunculata. Method:The antibacterial activity of extract from Kadsura longipedunculata against 4 common food spoilage bacteria was tested using agar diffusion method in the study. And the effects of pH value, temperature, ultraviolet light, ultrasonic treatment and other factors on the antibacterial activity were tested. Results:The effect of pH value on its antibacterial activity was obvious. When the pH value was less than 4, extracts had favorable antibacterial activity. But when it was greater than or equal to 5, there was not antibacterial activity against Salmonella paratyphi and Pseudomonas aeruginosa. The antibacterial activity of Kadsura longipedunculata extracts was stable under heating, ultraviolet light, ultrasonic treat ment and long term storage. The VC, Na2SO3, NaCl and glucose could improve the antibacterial activity of Kadsura longipedurwulata extract. The metal ions (Na+, K*, Ca2+, Mg2+, Fe3+) showed a little good effect on the antimicrobial activity except for Fe2+. Fe2+ could inhibit the antimicrobial activity to some extent in the study. Conclusion: The effects of pH value and Fe2+ on its antibacterial activity were obvious. Kadsura longipedunculata extract was stable under heating, ultraviolet light, ultrasonic treatment, long term storage, VC, Na2SO3, NaCl, glucose and other metal ions.关键词
南五味子/提取物/抑菌活性/稳定性Key words
Kadsura longipedunculata/ extract/ antimicrobial activity/ stability引用本文复制引用
吴少辉,叶伟娟,于新..南五味子提取物抑菌作用稳定性的研究[J].中国食品学报,2012,12(9):144-151,8.基金项目
国家自然科学基金项目(31071626) （31071626）
