摘要
采用均匀实验优化韭菜提取液对一些常见致病菌的体外抑制作用,并考察了不同影响因素(浓度、温度、pH)对这些致病菌体外抑制作用的影响。采用牛津杯法进行抑菌实验,以抑菌圈大小作为实验指标。研究发现韭菜提取液浓度与抑菌活性呈正相关,即浓度越大,抑菌圈直径越大,抑菌活性越强。100℃以下的韭菜提取液对3种供试菌均有一定的抑制作用,且80℃时抑制效果最好。在酸性条件下,韭菜提取液的体外抑菌作用相差不大;而在碱性范围内,抑菌圈直径则随着pH的增大而明显减小,抑菌活性逐渐减弱。均匀实验结果表明,浓度0.5g/mL,温度80℃,pH为4的条件下的韭菜提取液,体外抑菌活性最强,对金黄色葡萄球菌的抑菌圈直径达到了22.4mm。
The purpose was to optimize the antimicrobial activity in vitro of Chinese chives extract according to various single factor experiments and uniform experiment. Three factors （concentration,temperature,and pH） were taken into consideration. The antimicrobial tests were carried out by the agar diffusion method（oxford cup method）. Inhibition zone diameter was described as the antimicrobial activity indicator. The study found that there was a positive correlation between the concentration of Chinese chives extract and antimicrobial activity. The more concentration,the larger diameter was. Chinese chives extract below 100℃ showed an entire antimicrobial spectrum and outstanding inhibitory effect at 80℃. Under the acid condition,the inhibition effect in vitro of Chinese chives extract wasn’t much different from each other. However,inhibition zone diameter decreased obviously with the pH value increasing under alkalinity condition. Meanwhile,the antimicrobial activity was gradually lower. In the condition of 0.5g/mL,80℃ ,pH4,Chinese chives extract had the strongest antimicrobial activity on Staphyloccocus aureus and the inhibition zone reached 22.4mm.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第2期163-166,共4页
Science and Technology of Food Industry
关键词
韭菜提取液
抑菌活性
牛津杯法
均匀设计
Chinese chives extract
antimicrobial activity
oxford cup method
uniform design
作者简介
韩亚伟（1970-），男，博士，副教授，主要从事生物技术与生物安全评价方面的研究。
