茄非食部分生物碱提取液抑菌活性研究

摘要

通过抑菌试验和稳定性试验,研究茄非食部分生物碱提取液对食品中9种常见污染菌的抑制作用,并考察热处理、pH值、紫外线照射、蔗糖浓度及NaC1浓度对提取液抑菌活性的影响.结果表明,该提取液对酵母菌、细菌和霉菌均具有良好的抑菌效果,且抑菌效果显著优于0.5％的山梨酸钾;提取液的热稳定性良好,但当加热温度升高至121℃时,抑菌效果会大幅降低;pH值和紫外线照射对提取液抑菌活性也有一定的影响,最适pH值为7～8,紫外线照射时间低于30 min时抑菌活性基本稳定,超过30 min后抑菌活性明显降低;随着糖或盐浓度的增加,提取液的抑菌作用增强.%The alkaloid extracts of the inedible parts from the eggplant in food were investigated by the acteriostatic experiment and stability experimentS.The common ability of bacteria inhibiting nine kinds of common spoilage microorganisms,and the influences of the heat treatment,pH value,ultraviolet irradiation,the concentration of sucrose and NaCl concentration on it were also studied.The results showed that the extract had good antibacterial effect on yeast,bacteria and mould,and a significant bacteriostatic effect was better than that of 0.5％ potassium sorbate;the thermal stability of the extract was good under the temprature of 121 ℃,while the bacteriostasis effect greatly reduced when the treatment temprature reached to 121 ℃.The pH and ultraviolet radiation also had a certain influence on the extract bacteriostatic activity,the optimum pH value was 7～ 8;the bacteriostatic activity was basically stable when ultraviolet irradiation in less than 30 min,and significantly decreased 30 min later.In additioncal,the antimicrobial activity of the extract increased with the increase of concentration of sugar or salt.