蓝莓花色苷抑菌性的研究
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- 英文论文题名：The research of blueberry anthocyanins antimicrobial
- 论文作者：赵蕾 ; 胡文忠 ; 姜爱丽 ; 田密霞 ; 司琦
- 英文论文作者：Zhao Lei ; Hu Wenzhong ; Jiang Aili ; Tian Mixia ; Si Qi ; College of Life Science ; Dalian Nationalities University ; Key Laboratory of Biochemical Engineering ; The State Ethnic Affairs Commission-Ministry of Education
- 年：2016
- 作者机构：大连民族大学生命科学学院;
- 论文关键词：花色苷 ; 分离纯化 ; 抑菌 ; 稳定性
- 英文论文关键词：anthocyanins ; isolation and purification ; antibacterial ; stability
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.3;TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：111k
- 原文格式：O
- 会议级别：全国
摘要
实验目的是证明花色苷是否具有抑菌性以及其抑菌稳定性。以蓝莓为原料,通过pH为3,80%乙醇进行萃取,大孔树脂进行纯化。将分离纯化后的花色苷原液稀释为95%、90%、85%、80%、75%五种浓度,研究不同浓度的花色苷溶液对三种细菌(大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌),两种霉菌(青霉、黑曲霉),五种致病菌(大肠杆菌O157、金黄色葡萄球菌阳性对照、李斯特菌、副溶血弧菌、沙门氏菌)和酵母菌的抑菌性。在上述实验结果中选取现象明显且具有代表性的菌株进行抑菌稳定性的研究。实验结果表明,蓝莓花色苷对三种细菌和酵母菌均具有较强的抑菌性且均随着浓度的升高抑菌效力逐渐增强;花色苷对两种霉菌均不具有抑菌性而对五种致病菌有不同程度的影响。添加剂(柠檬酸,苯甲酸钠,葡萄糖)、温度、pH均在一定程度上影响着花色苷抑菌的稳定性。其中,柠檬酸加强了抑菌效果,葡萄糖和苯甲酸钠减弱了抑菌效果;在一定pH范围内(2-6),随着pH的增加花色苷的抑菌性逐渐减弱;在一定温度范围内(20-60℃),温度越高花色苷的抑菌性越强。
Purpose of the experiment is to prove whether anthocyanins have antimicrobial activity and bacteriostatic stability.Experiment with blueberries as raw material extracted by a pH of 3,80%ethanol and macroporous resin purification.The separation and purification of anthocyanins solution was diluted to 95%,90%,85%,80%,75%of the five kinds of concentrations,then study the different concentrations of solution on three bacteria(Escherichia coli,Staphylococcus aureus,Bacillus subtilis),two kinds of fungi(Penicillium,Aspergillus niger),five kinds of bacteria(E.coli 0157,Staphylococcus aureus positive control,Listeria monocytogenes,Vibrio parahaemolyticus,Salmonella) and yeast antibacterial activity.Above test results,select a clear and representative strain study on stability of antibacterial.Experimental results show that blueberry anthocyanins have strong antibacterial properties on the three bacteria and yeast.Anthocyanins does not have antibacterial properties on two kinds of fungi but has strong antimicrobial effect on the five kinds of bacteria.Additive(citric acid,sodium benzoate,glucose),temperature,and pH are to some extent affects the stability of anthocyanin antibacterial.Among them,citric acid enhanced inhibitory effect of glucose and sodium benzoate weakened antibacterial effect.Within a certain pH range(2-6),as the pH increases anthocyanin bacteriostatic gradually weakened;in a certain temperature range(20-60℃),higher temperature bacteriostasis of anthocyanin is stronger.
Purpose of the experiment is to prove whether anthocyanins have antimicrobial activity and bacteriostatic stability.Experiment with blueberries as raw material extracted by a pH of 3,80%ethanol and macroporous resin purification.The separation and purification of anthocyanins solution was diluted to 95%,90%,85%,80%,75%of the five kinds of concentrations,then study the different concentrations of solution on three bacteria(Escherichia coli,Staphylococcus aureus,Bacillus subtilis),two kinds of fungi(Penicillium,Aspergillus niger),five kinds of bacteria(E.coli 0157,Staphylococcus aureus positive control,Listeria monocytogenes,Vibrio parahaemolyticus,Salmonella) and yeast antibacterial activity.Above test results,select a clear and representative strain study on stability of antibacterial.Experimental results show that blueberry anthocyanins have strong antibacterial properties on the three bacteria and yeast.Anthocyanins does not have antibacterial properties on two kinds of fungi but has strong antimicrobial effect on the five kinds of bacteria.Additive(citric acid,sodium benzoate,glucose),temperature,and pH are to some extent affects the stability of anthocyanin antibacterial.Among them,citric acid enhanced inhibitory effect of glucose and sodium benzoate weakened antibacterial effect.Within a certain pH range(2-6),as the pH increases anthocyanin bacteriostatic gradually weakened;in a certain temperature range(20-60℃),higher temperature bacteriostasis of anthocyanin is stronger.
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