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通过抑菌试验和稳定性试验,研究了山竹果皮中黄酮化合物对食品加工、储存中常见腐败菌种(金黄色葡萄球菌、大肠杆菌、四联球菌、沙门氏菌、志贺球菌)的抑菌特性。抑菌试验表明:山竹果皮中黄酮化合物对五种菌种的抑菌效果大小顺序为:金黄色葡萄球菌>大肠杆菌>志贺球菌>四联球菌>沙门氏菌。山竹黄酮提取液对金黄色葡萄球菌、大肠杆菌、志贺球菌的最低抑菌浓度(MIC)为0.76 mg/mL,对四联球菌、沙门氏菌的最低抑菌浓度(MIC)为1.33 mg/mL。稳定性试验表明:黄酮提取液抑菌活性随着温度的升高呈先上升后下降的趋势;酸碱处理后表现出一定的抑菌活性,在偏酸性条件下,抑菌效果最好,在pH>10时抑菌活性减弱;15 W紫外光照射对抑菌活性有所影响,需避光保存。
The bacteriostasis characteristics of flavonoids from mangosteen pericarps on spoilage bacteria (Staphylococcus aureus, Escherichia coli, Tetragenococcus, Salmonella, Shigella) in food processing and storage were studied by bacteriostasis test and stability test. Bacteriostasis test showed that the order of bacteriostasis of flavonoids in mangosteen peel was as follows: Staphylococcus aureus> Escherichia coli> Shigella> Tetragenococcus> Salmonella. The minimum inhibitory concentration (MIC) of mangosteen flavonoids extract against Staphylococcus aureus, Escherichia coli and Shigella was 0.76 mg / mL, and the minimum inhibitory concentration (MIC) against tetranococcus and salmonella was 1.33 mg / mL. The stability test showed that the antimicrobial activity of flavonoids extract first increased and then decreased with the increase of temperature. After acid-base treatment, it showed some antibacterial activity. Under acidic conditions, 10 antibacterial activity weakened; 15 W UV irradiation has an effect on the antibacterial activity, to be protected from light.