| 秦皮提取物抑菌活性及稳定性研究 |
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| 引用本文： | 张霞,艾启俊,孙宝忠,哈斯格根.秦皮提取物抑菌活性及稳定性研究[J].安徽农业科学,2010,38(5):2358-2361. |
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| 作者姓名： | 张霞 艾启俊 孙宝忠 哈斯格根 |
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| 作者单位： | 北京农学院,北京,102206;中国农业科学院北京畜牧兽医研究所,北京,100193;内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
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| 基金项目： | 国家科技支撑计划项目(2006BAD05A17) |
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| 摘 要： | 目的]研究了秦皮中天然抗菌物质的提取工艺条件、抑菌效果和稳定性。方法]采用牛津杯法研究了秦皮超声波辅助水提物的抑菌作用及温度、pH值、紫外光等因素对抑菌活性的影响。结果]提取物的最高吸收峰为338 nm,抗菌物质提取效果的影响大小顺序为物料比、提取温度、提取时间、超声波功率;最佳提取工艺条件为物料比1∶10,提取时间50 min,提取温度80℃,频率40 kHz,其提取液的吸光度为0.893。同时,秦皮对细菌具有较好的抑菌效果,以金黄色葡萄球菌和大肠杆菌为指示菌,抑菌浓度分别为1.250%和2.500%。结论]提取物经过酸、碱处理后在酸性条件下（pH值5～6）具有较高的抑菌活性。经处理后,提取液对大肠杆菌的抑制活性要高于金黄色葡萄球菌。
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| 关 键 词： | 秦皮 抑菌活性 提取液 稳定性 |
Study on Antibacterial Activity and Stability of Aqueous Extract of Cortex fraxini |
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| ZHANG Xia et al.Study on Antibacterial Activity and Stability of Aqueous Extract of Cortex fraxini[J].Journal of Anhui Agricultural Sciences,2010,38(5):2358-2361. |
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| Authors: | ZHANG Xia |
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| Institution: | Department of Food Science;Beijing University of Agriculture;Beijing 102206 |
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| Abstract: | Objective] Antibacterial activity and stability of aqueous extract of Cortex fraxini were tested.Method] Using Oxford cup method,antimicrobial effect was tested.Meanwhile,the temperature,pH,ultraviolet light and other factors on the antibacterial activity were tested.Result] The order of the main factors influencing the extracting effect from more important to less was as follows: ratio of liquid to solid,extraction time,extraction temperature,and ultrasound frequency.The optimum extraction condition was... |
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| Keywords: | Cortex fraxini Antibacterial activity Extraction Stability |
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