| 四种常见粽叶提取物的抑菌活性与稳定性 |
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| 引用本文： | 汤晓,马明.四种常见粽叶提取物的抑菌活性与稳定性[J].浙江农业学报,2022,34(6):1287. |
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| 作者姓名： | 汤晓 马明 |
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| 作者单位： | 1.宁波职业技术学院 化学工程学院,浙江 宁波 3158002.宁波中盛产品检测有限公司 保税区综合检测实验室,浙江 宁波 315800 |
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| 基金项目： | 2020年度浙江省教育厅一般科研项目(Y202043610);浙江省教育厅2020年度高校访问工程师“校企合作项目”(FG2020045) |
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| 摘 要： | 为系统比较荷叶、箬叶、芦苇叶、槲叶这4种常见粽叶的超声提取物对金黄色葡萄球菌、枯草芽孢杆菌、铜绿假单胞菌、大肠埃希菌、肠炎沙门氏菌等食物致病菌的抑菌活性与稳定性,测定了抑菌圈直径、最低抑菌浓度（MIC）、最小杀菌浓度（MBC）与细胞膜渗透性,以及热稳定性、pH值稳定性与紫外照射稳定性。结果表明,在4种提取物中,荷叶、芦苇叶提取物的抑菌圈直径较大,对枯草芽孢杆菌、铜绿假单胞菌、肠炎沙门氏菌的抑菌圈直径几乎均明显（P<0.05）大于山梨酸钾、苯甲酸钠。荷叶提取物对所有致病菌的MIC与MBC最小;4种提取物对枯草芽孢杆菌、铜绿假单胞菌的MIC最小,对枯草芽孢杆菌、铜绿假单胞菌的MBC相同;浓度达到0.5倍MIC值及以上的提取液浓度可显著（P<0.05）改变微生物的细胞膜通透性。这4种粽叶提取物可有效抑制致病菌的生长,并具有紫外照射稳定性与热稳定性,在pH值5~7的弱酸性与中性条件下的抑菌作用稳定。
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| 关 键 词： | 荷叶 箬叶 芦苇叶 槲叶 抑菌活性 抑菌稳定性 |
| 收稿时间： | 2021-11-24 |
Antibacterial activity and stability of Extracts of four common rice dumplings leaves |
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| TANG Xiao,MA Ming.Antibacterial activity and stability of Extracts of four common rice dumplings leaves[J].Acta Agriculturae Zhejiangensis,2022,34(6):1287. |
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| Authors: | TANG Xiao MA Ming |
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| Institution: | 1. College of Chemical Engineering, Ningbo Polytechnic College, Ningbo 315800, Zhejiang, China
2. Bonded Area Comprehensive Testing Laboratory,Ningbo Zhongsheng Product Testing Co., Ltd., Ningbo 315800, Zhejiang, China |
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| Abstract: | To systematically study the antibacterial activity and stability of 80% ethanol ultrasonic extracts of lotus leaves, Indocalamus leaves, reed leaves and Quercus leaves against food pathogens, such as Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli and Salmonella enteritidis. The antibacterial zone diameter, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cell membrane permeability, thermal stability, pH stability and UV irradiation stability were measured. The results showed that the inhibition zone diameter of lotus leaf and reed leaf extract were larger than others. Their inhibition zone diameter of Bacillus subtilis, Pseudomonas aeruginosa and Salmonella enteritis were almost all significantly (P < 0.05) larger than those of potassium sorbate and sodium benzoate. The MIC and MBC to all pathogens of lotus leaf were the smallest. The MIC of the four extracts to Bacillus subtilis and Pseudomonas aeruginosa were the lowest, and the MBC to Bacillus subtilis and Pseudomonas aeruginosa were the same. The extract with concentration of 0.5 times of MIC value or above could significantly change the cell membrane permeability of microorganisms (P<0.05). The extracts of four rice dumplings leaves could effectively inhibit the growth of food pathogens. Meanwhile, they had UV irradiation stability and thermal stability, and their bacteriostatic effect were stable under weak acidic and neutral conditions of pH 5-7. |
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| Keywords: | lotus leaf Indocalamus leaf reed leaf Quercus leaf antibacterial activity antibacterial stability |
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