食品科学2016，Vol.37Issue(13)：25-30,6.DOI:10.7506/spkx1002-6630-201613005
山西老陈醋类黑精的分离及其抑菌活性
Separation of Melanoidin from Shanxi Aged Vinegar and Its Antibacterial Activity
摘要
Abstract
Shanxi aged vinegar extract (SAVE, lyophilized aqueous extract) was separated by ultrafiltration into different molecular weight aqueous soluble fractions and the high molecular weight fraction was further purified into melanoidins. Thereafter, the melanoidins were dissociated in aqueous NaCl solution into two components:skeleton and small molecular weight complex. The antibacterial activity of these components against E. coli, Staphylococcus aureus and Bacillus subtilis was determined by a turbidimetric method. Results indicated that melanoidins from SAVE had a significant antibacterial activity (P<0.05), and they played a major role in the bacteriostatic activity of SAVE. The antimicrobial activity of the melanoidin component with molecular weight of 3‒5 kD was the strongest, with minimal inhibitory concentration (MIC) of 5 mg/mL for all three bacteria tested. The small molecular weight complex from melanoidin had greater bacteriostastic activity than the skeleton part.关键词
山西老陈醋/类黑精/抑菌活性/分离Key words
Shanxi aged vinegar/melanoidin/antibacterial activity/separation分类
轻工业引用本文复制引用
郭李云,杨小兰..山西老陈醋类黑精的分离及其抑菌活性[J].食品科学,2016,37(13):25-30,6.基金项目
国家自然科学基金面上项目（31171748）；山西省科技攻关项目 （）
