乌梅乙醇提取物抑菌作用及其抑菌成分分析(论文资料).pdfVIP

190 2011, Vol. 32, No. 17 食品科学 ※基础研究 1, 2 1 2 1 , 1 1 刘梦茵 ，刘 芳 ，周 涛 ，诸永志 * ，王道营 ，徐为民 (1.江苏省农业科学院农产品加工研究所，江苏 南京 210014 ；2.南京师范大学金陵女子学院，江苏 南京 210097) 研究乌梅乙醇提取物( 以下简称醇提物) 的抑菌活性以及热处理和pH 值对抑菌活性的影响，并通过薄层层 析 - 生物自显影技术对醇提物的主要抑菌成分进行分析。结果表明：乌梅醇提物对蜡状芽孢杆菌和假单胞菌等有很 强的抑制作用，最小抑菌质量浓度(MIC)在 2.5 ～5.5mg/mL 之间，最适 pH 值为 5～6 ，对热稳定。当薄层层析的 展开剂为氯仿、甲醇(体积比 5:1) 时，通过与柠檬酸、碱中和为pH7 的乌梅醇提物比较，初步确定乌梅醇提物中 起主要抑菌作用的是有机酸。 乌梅；抑菌活性；薄层层析；生物自显影 Antibacterial Activity and Composition of Ethanol Extract from Fructus Mume 1,2 1 2 1, 1 1 LIU Meng-yin ，LIU Fang ，ZHOU Tao ，ZHU Yong-zhi *，WAND Dao-ying ，XU Wei-min (1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China； 2. Ginling College, Nanjing Normal University, Nanjing 210097, China) Abstract ：The antibacterial activity of absolute ethanol extract from Fructus Mume and its resistance to pH and temperature were investigate in this study. Its major antibacterial composition was preliminarily analyzed by thin layer chromatography)/ bioautography method using chloroform-methanol (5:1, V/ V) as the development solvent. The results showed that the extract had strong inhibitory effect against Bacillus cereus and Pseudomonas. The minimum inhibitory concentration (MIC) was in the range of 2.5 －5.5 mg/mL. The optimal medium pH was 5－6. Meanwhile, the ethanol extract was stable to temperature. Organic acids were initially identified as the major antibacterial components in the ethanol extract based on comparisons with citric acid and its alkali neutralized counterpart. Key words ：Fructus Mume ；antibac