荷叶乙醇提取物对肉类致腐菌的抑制作用

摘要

Inhibition effects of flavones in ethanol extracts from lotus leaf on meat pathogens , such as Escherichia coli, Pseudomonas fluorescens, P.aeruginosa, Cladosporium herbarum, and Saccharomycete sp., was determinated by oxford-cup method .The results showed that the extract had some antibacterial effects against E.coli, P.fluorescens, P.aeruginosa and Saccharomycete sp., while the inhibition in-creased with the increasing concentration , but no effect on C.herbarum.The extracts minimum inhibitory concentrations to E.coli, P.fluorescens, P.aeruginosa, Saccharomycete were 6.250, 3.125, 1.562 and 12.500 g/L, and the minimum bactericidal concentration were 12.500 , 6.250 , 3.125 and 25.000 g/L, respectively.%采用牛津杯法测定了荷叶乙醇提取物对大肠埃希氏菌（ Escherichia coli）、荧光假单胞菌（ Pseudomonas flu-orescens）、铜绿假单胞菌（ P．aeruginosa）、蜡叶芽枝霉（ Cladosporium herbarum）、酵母菌（ Saccharomycete sp．）等肉类致腐菌的抑菌活性．结果表明，荷叶乙醇提取物对大肠埃希氏菌、荧光假单孢菌、铜绿假单孢菌和酵母菌有一定的抑菌作用，且其抑制作用随荷叶提取物中黄酮浓度的增加而增大，但对枝霉无抑菌性．该提取物中黄酮对大肠埃希氏菌、荧光假单孢菌、铜绿假单孢菌、酵母菌的最低抑菌浓度分别为6．250、3．125、1．562和12．500 g/L；最低杀菌浓度分别为12．500、6．250、3．125和25．000 g/L．