【摘要】 研究不同提取条件下无花果中活性物质的抑菌作用。以常见致病菌和易污染食品的微生物为供试菌,用抑菌圈直径来衡量抑菌效果,二倍稀释法测最低抑菌浓度(MIC)。在单因素试验基础上进行均匀设计优化无花果干中抑菌活性物质的提取条件。在乙醇体积分数55%、浸提温度60℃、浸提时间5 h、液固比20的提取条件下,提取物的抑菌效果较好,对金黄色葡萄球菌的MIC为2.5 mg/mL,对大肠杆菌、产气肠杆菌、酿酒酵母的MIC为3.125 mg/mL,对沙门氏菌、溶血性链球菌、志贺氏菌的MIC为6.25 mg/mL;无花果干水提液对黑曲霉有最大抑菌圈直径16.0 mm。无花果干水提取物对真菌有较好的抑菌效果,乙醇提取物具有明显的广谱抑菌效果。更多还原

【Abstract】 Objective: To study the antimicrobial activities of dried fig crude extracts in different extracted conditions.Methods: Using universal bacteria and fungi as indicators in food,with oxford cup method the diameter of inhibition zone was measured and with double dilution method the minimum inhibitory concentration(MIC) was measured.And the optimal extraction conditions were obtained by uniform design.Results: the optimal technological parameters were at 55% ethanol volume fraction and at 60 ℃ for 5 h with liquid-solid ratio of 20,the MIC of extracts against Staphylococcus aureus was 2.5 mg/mL,the MIC of extracts against Escherichia coli,Enterobacter aerogenes,Saccharomyces cerevisiae was 3.125 mg/mL and the MIC of extracts against Salmonella,Hemolytic Streptococcus,Shigella was 6.25 mg/mL.The inhibition zone for Aspergillus niger reached 16.0 mm when water was taken as the extracting agent.Conclusion: water extracts of fig had an obvious inhibitory effect on fungi while ethanol extracts had a broad-spectrum effect on bacterium in vitro.更多还原