丁香提取物抑菌作用及稳定性研究
摘要： 采用牛津杯法研究丁香提取物的抑菌作用，对提取工艺进行优化，并探讨提取物的最小抑菌浓度和抑菌稳定性影响因素。结果表明，用体积分数85%的乙醇提取，料液比为1∶ 10，提取温度80 ℃，超声波提取80 min时，获得的丁香提取物对常见细菌均具有较好的抑菌效果。其中丁香提取物对表皮葡萄球菌的抑菌效果最好，最小抑菌浓度为0.053 1 g/mL，对枯草芽孢杆菌、金黄色葡萄球菌和大肠杆菌的最小抑菌浓度为0.106 3 g/mL。丁香提取物对紫外线有很强的稳定性，对热稳定性较好，大多数金属离子对其抑菌效果也无明显作用，在弱酸性及中性环境下的抑菌稳定性很好，但是对强酸和碱敏感。因此，丁香提取物可运用于食品的防腐保鲜，并且适应多种加工条件。
关键词: 丁香, 抑菌作用, 稳定性, 牛津杯法
Abstract: The optimization of clove bacteriostatic components extraction technology was studied. Bacteriostasis of clove extract was detected by oxford cup method, and the minimum inhibitory concentration and bacteriostatic stability of the extract were discussed. Results showed that： under the extract condition of 85% ethanol, in the ratio of material to liquid 1∶ 10, the extraction temperature of 80 ℃ and with the ultrasonic extraction time of 80 min, the obtained clove extract had good antibacterial effect against bacteria. Among which, clove extract had the best antibacterial effect against Staphylococcus epidermidis, the minimum inhibitory concentration was 0.053 1 g/mL, while the minimum inhibitory concentration of clove extract against Bacillus subtilis, Staphylococcus aureus and Escherichia coli was 0.106 3 g/mL. The clove extract had strong stability to ultraviolet light and good thermal stability. Most metal ions had no obvious effect on the antibacterial effect, and the antibacterial stability in weak acid and neutral environment was very good except for strong acids and alkaline environment. Therefore, the clove extract can be applied to the preservation of foods and various processing conditions.
Key words: clove, bacteriostasis, stability, oxford cup method
中图分类号:
TS202.3
S482.292
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