板栗壳提取物抑菌作用研究

STUDY ON BACTERIOSTASIS OF CHESTNUT SHELL EXTRACT

摘要: 研究了板栗(Castanea mollissima Blume)壳的乙醇水溶液提取物对2种细菌、2种酵母菌和2种霉菌的抑制作用,并对其有效成分进行了初步鉴定。结果表明,板栗壳提取物中含有黄酮类物质和可水解单宁;一定浓度的提取物对供试的大肠杆菌、枯草芽孢杆菌、啤酒酵母、赤酵母、黑曲霉和桔青霉等都有较明显的抑制作用,对上述供试菌的最低抑菌浓度(MIC)依次为3%、3%、0.5%、0.5%、2%和2%;热处理对提取物的抑菌效果无影响;提取物对食品有一定的防腐效果,可以作为天然食品防腐剂进行开发和利用。

Abstract: The antimicrobial effects of aqueous alcohol extract from chestnut shell against two kinds of germs,two kinds of yeasts and two kinds of molds were studied,and the functional constituents of the extract were preliminarily identified,namely flavonoid and hydrolyzable tannin.Chestnut shell extract has antimicrobial effect against Escherichia coli,Bacillus subtilis,Saccharomyes cerevisiae,Rhodotorula sp.,Aspergillus niger and Penicillium citrinum.The minimum inhibition concentrations(MIC) against these tested strains are 3%, 3%, 0.5%, 0.5%, 2% and 2%, respectively.Temperature has little influence on the antimicrobial effect.The extract has antisepsis effect for food,and can be developed to be a natural food antiseptic agent.