枇杷叶提取物抑菌作用研究.pdf

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.1 枇杷叶提取物抑菌作用研究 肖新生，林倩英 （湖南科技学院生命科学与化学工程系，湖南永州 425100） 摘要：该研究采用滤纸片法探讨了枇杷叶水提取物、乙醇提取物、正己烷提取物对三种食品中常见污染菌（大肠杆菌、金黄色 葡萄球菌、枯草芽孢杆菌）的抑菌性。同时还采用梯度稀释法测定各提取物对这三种菌的最小抑菌浓度。结果表明：三种提取物对三 种试验菌均有抑制作用。乙醇提取物的抑菌效果最好，其次是水提取物，最后是正己烷提取物。乙醇提取物的浓度在 0.1 g/mL 时的 抑菌圈直径分别为：大肠杆菌 11.8 mm，金黄色葡萄球菌 13 mm，枯草芽孢杆菌 11 mm。乙醇提取物的最低抑菌浓度分别为：大肠杆 菌0.1 mg/mL，金黄色葡萄球菌0.01 mg/mL，枯草芽孢杆菌 10 mg/mL。 关键词：枇杷叶提取物；抑菌；防腐 文章编号：1673-9078(2010)1-59-4 Bacteriostatic Effects of Loquat Leaf Extract XIAO Xin-sheng, LIN Qian-ying (Department of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425100,china) Abstract: The inhibitory activities of water extract, ethanol extract, and n-hexane extracts of loquat leaf on three common food contaminated bacteria(Escherichia coli, Staphylococcus aureus, Bacillus subtilis) were studied uses filter paper. And the minimum inhibitory concentrations of the three extracts were determined using the Gradient dilution method. The results indicated that these extracts had inhibitory effects on three test organisms, and the sequence of their bacteriostatic effects was ethanol extract water extract n-hexane extract. The Diameter of inhibited halo of 0.1g/mL Ethanol extract on E. coli, Staphylococcus aureus and Bacillus subtilis were11.8 mm, 13 mm,and 11mm, respectively. The minimum inhibitory concentrations of ethanol extract on the three bacteria were 0.1 mg/mL, 0.01 mg/mL, and 10 mg/mL, respectively. Key words: Loquat leaf extract; bacteriostatic; corrosion protection 的报道。如袁尔东等研究了亮叶杨桐叶总黄酮提取及 1 前言 抑