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对新疆圆柏枝条乙醇提取物的抑菌特性进行了研究,测试了提取物对食品中主要致病、致腐细菌的最低抑菌浓度和最低杀菌浓度、实验了提取成分对热、压力、紫外光和金属离子的稳定性,并选择了有代表性的食品进行食物实验。结果表明:新疆圆柏乙醇提取物对受试菌均有较低的最低抑菌浓度和最低杀菌浓度,分别为:枯草芽孢杆菌MIC0.5%、MBC0.75%;大肠杆菌MIC0.125%、MBC0.25%;金黄色葡萄球菌MIC0.25%、MBC0.25%;苏云金杆菌MIC0.0625%、MBC0.25%;产气肠杆菌MIC0.0625%、MBC0.125%;普通变形杆菌MIC0.25%、MBC0.5%;酵母菌MIC0.5%、MBC1%;黑曲霉MIC1%、MBC2%;青霉MIC1%、MBC2%;根霉MIC1%、MBC2%;毛霉MIC1%、MBC2%。抑菌成分对热、压力、紫外光及金属离子稳定,且食物防腐实验结果良好。
The antibacterial properties of the ethanolic extracts from Juniper branches in Xinjiang were studied. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MIC) of the extracts on the main pathogenic and causative bacteria in food were tested. The effects of extraction components on heat, pressure, Light and metal ions stability, and chose a representative food for food experiments. The results showed that the ethanolic extract of Sabina vulgaris had lower minimum inhibitory concentrations and minimum bactericidal concentrations, which were respectively: Bacillus subtilis MIC 0.5%, MBC 0.75%, Escherichia coli MIC 0.125% MBC0.25%; Staphylococcus aureus MIC0.25%, MBC0.25%; Bacillus thuringiensis MIC0.0625%, MBC0.25%; Enterobacter aerogenes MIC0.0625%, MBC0.125%; Proteus vulgaris MIC0. 25%, MBC 0.5%; yeast MIC0.5%, MBC1%; Aspergillus niger MIC1%, MBC2%; Penicillin MIC1%, MBC2%; Rhizopus MIC1%, MBC2%; Mucilage MIC1%, MBC2%. Antibacterial components of heat, pressure, ultraviolet light and metal ions stable, and good food preservative test results.