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[目的]研究山楂叶、果和籽提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和黑曲霉的抑制作用,为天然食物添加剂研发提供参考。[方法]70%乙醇提取山楂叶、果和籽中的黄酮类物质,采用分光光光度法测定其含量,并对其抑菌作用进行了研究。[结果]山楂叶、果和籽提取液中总黄酮含量分别为0.911、0.752、0.267 mg/ml;山楂叶、果和籽提取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑制效果明显,对黑曲霉没有抑制效果。[结论]山楂叶、果和籽提取物均可以作为一种具有抑菌功能的食品添加剂进行开发和利用。
[Objective] The study aimed to study the inhibitory effect of hawthorn leaf, fruit and seed extract on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Aspergillus niger and provide a reference for the development of natural food additives. [Method] Flavonoids from leaves, fruits and seeds of hawthorn were extracted with 70% ethanol, their contents were determined by spectrophotometry, and their antibacterial activities were studied. [Result] The content of total flavonoids in leaves, fruits and seeds extracts were0.911,0.752and0.267mg / ml respectively. The inhibitory effect of hawthorn leaf, fruit and seed extract on Escherichia coli, Staphylococcus aureus and Bacillus subtilis was obvious , No inhibition of Aspergillus niger effect. [Conclusion] The hawthorn leaf, fruit and seed extract all could be developed and utilized as a kind of food additive with antibacterial function.