【摘要】 以山茱萸为原料,进行山茱萸总皂甙对几种常见的食品腐败菌和致病菌的抑菌作用进行了研究。试验结果表明,山茱萸总皂甙对细菌尤其是金黄色葡萄球菌的抑制效果明显,对酵母菌和霉菌的抑制效果较差;山茱萸总皂甙对金黄色葡萄球菌的最低抑菌浓度为24.82mg/ml;山茱萸总皂甙的最佳抑菌pH为3且山茱萸总皂甙的热稳定性好,在121℃,处理25min仍保持较好的抑菌活性。更多还原

【Abstract】 The Comus officinalis is rich in total saponins, dogwood tanning substance, phenol class, ursolic acid, gallic acid and so on. This article takes the Comus officinalis as a raw material, crries on the total soap saponins of Comus officinalis cated to several kinds of common food putrefactive bacterias and pathogenic bacteria’s antimicrobial effect to conduct the research. The test result indicated: the total soap saponins of Comus officinalis is in particular obvious to the Staphylococcus aureus suppression effect, is bad to the Saccharomycetes and mold’s suppression effect; This material to the Staphylococcus aureus lowest bacteriostasis density is 24.82mg/ml; The total soap saponins of Comus officinalis best bacteriostasis pH is 3 also the soap saponins glucoside thermostability is good; at 121℃, for 25min processing still maintained the good antimicrobial effect.更多还原