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黑果腺肋花楸多酚的抑菌活性研究

苗妙 刘宇璇 胡苗苗 岳田利 袁亚宏 蔡瑞 王周利

现代食品科技2017,Vol.33Issue(12):56-60,5.
现代食品科技2017,Vol.33Issue(12):56-60,5.DOI:10.13982/j.mfst.1673-9078.2017.12.009

黑果腺肋花楸多酚的抑菌活性研究

Antimicrobial Activity of Polyphenols from Black Chokeberry

苗妙 1刘宇璇 1胡苗苗 1岳田利 1袁亚宏 1蔡瑞 1王周利1

作者信息

  • 1. 西北农林科技大学食品科学与工程学院,农业部农产品质量安全风险评估实验室,国家杨凌农业综合试验工程技术研究中心,陕西杨凌712100
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摘要

Abstract

The antimicrobial activity and antibacterial stability of polyphenols from black chokeberry on five kinds of bacteria and two kinds of fungi were investigated in this study.The bacteriostatic activity of polyphenols from black chokeberry was determined according to the diameter of bacteriostasis zone by double-layer plate perforating method.The minimum inhibitory concentrations (MICs) of polyphenols from black chokeberry against five bacteria were determined by spectrophotometry method.The effects of salt concentration,temperature and UV irradiation on the antibacterial stability of polyphenols from black chokeberry were investigated by using Alicyclobacillus and Bacillus subtilis as indicator bacteria.The results showed that the polyphenols from black chokeberry had good antibacterial activities against five kinds of bacteria,such as Alicyclobacillus and Bacillus subtilis,but no antibacterial effect on the two kinds of fungi.The MIC of polyphenols from black chokeberry against Alicyclobacillus (DSM 3922,AAT-92) and Enterobacter cloacae (20051) was 0.40 g/L,and the MICs of polyphenols from black chokeberry against Bacillus subtilis (10034) and Enterobacter aerogenes (10017) were 0.05 g/L and 0.10 g/L,respectively.With the increase of NaCl concentration,the antimicorbial activity ofpolyphenols from black chokeberry decreased significantly.After the heat treatment,the antibacterial activity of polyphenols from black chokeberry decreased slightly,and the antibacterial activity did not change after UV treatment.

关键词

黑果腺肋花楸/多酚/抑菌活性/稳定性/最小抑菌浓度

Key words

black chokeberry/polyphenols/antimicrobial activity/stability/minimum inhibitory concentration (MIC)

引用本文复制引用

苗妙,刘宇璇,胡苗苗,岳田利,袁亚宏,蔡瑞,王周利..黑果腺肋花楸多酚的抑菌活性研究[J].现代食品科技,2017,33(12):56-60,5.

基金项目

陕西省科技统筹项目(2016KTCQ03-12) (2016KTCQ03-12)

国家自然科学基金青年项目(31501499、31301498) (31501499、31301498)

西北农林科技大学基本科研业务费专项(2452016085) (2452016085)

现代食品科技

OA北大核心CSTPCD

1673-9078

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