采用纸片法和二倍稀释法测定灰树花多酚类物质对食品加工、储存过程中常见腐败菌种的体外抗菌活性及最低抑菌浓度(MIC),并且也研究了灰树花多酚类物质的抑菌活性与温度和pH值的关系.结果表明,灰树花多酚类物质对细菌和酵母菌都有较强的抑制作用；对霉菌的抑菌效果不明显.对大肠杆菌、产气杆菌、枯草芽孢杆菌和沙门氏菌的最低抑菌浓度分别为32.5μg/mL、260μg/mL、65μg/mL、130μg/mL;对红酵母、黑狮酵母和白假丝酵母的最低抑菌浓度分别为8.2μg/mL、65μg/mL、32.5μg/mL.热处理对灰树花多酚类物质的抑菌效果影响较大,当温度超过60℃时,灰树花多酚类物质起不到抑菌作用,并且在pH值为2～4的范围内灰树花多酚溶液对细菌和酵母菌有抑菌效果.%The antimicrobial activity and minimum inhibitory concentration of Grifola frvadosa polyphenol to spoilage microorganisms in food process and storage was investigated though paper difusion method and double dilution method. The relationship of temperature and pH with antibacterial activity of the Grifola frondosa polyphenol was also investigated. The results indicated that Grifola frondosa polyphenol could effectively inhibit the growth of bacteria and yeast, while had little effect to mould. The minimum inhibitory concentration to bacteria and yeast were as follows: Escherichia coli 32.5μg/ml, Aerobacter aerogenes 260μg/ml, Bacillus subrilis 65μg/ml, Salmonella 130μg/ml, Rhodotorula glutinis 8.2μg/ml, Black lion yeast 65μg/ml and Candida albicans 32.5μg/ml. Furthermore, the temperature had a great influence on the antimicrobial effect. No bacteriostasis of Grifola frondosa polyphenol was observed when the temperature was up 60℃. These was antibacterial effect on bacteria and yeast between pH 2-4.
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