宜宾竹叶水提液的抑菌作用研究

目的]比较宜宾毛竹与慈竹的叶水提液对常见食品污染菌的抑菌作用,研究了温度、紫外光和pH对其抑菌效果的影响。方法]采用滤纸片法,测定2种竹叶的抑菌效力。结果]毛竹叶与慈竹叶都有较强的抑菌作用,且对不同供试菌的抑菌效果有差异,其中毛竹叶对枯草芽孢杆菌的抑制最强,而慈竹叶对大肠杆菌的抑制效果最好。慈竹叶的抑菌效力强于毛竹叶。2种竹叶水提液具有较好的热稳定性和pH稳定性,但紫外光稳定性较差。结论]宜宾毛竹与慈竹的叶提取物有望被开发成新型天然食品防腐剂。

Study on Antimicrobial Effect of Leaf Extracts of Bamboo in Yibin

Objective] To compare and study the antimicrobial effect of leaf extracts of Phyllestachys pubescens and Neosinocalamus affinis in Yibin on common food contaminative microorganisms and study the influence of temperature,ultraviolet light and pH value on their antimicrobial effect.Method] The filter paper method was used to determine the antimicrobial effect.Result] These two kinds of bamboo leaves all showed strong inhibitive effects.Phyllestachys pubescens leaf was the best for inhibiting Bacillus subtilis,Neosinocalamus affinis leaf was the best for inhibiting Escherichia coli.The antimicrobial effect of Neosinocalamus affinis leaf was stronger than that of Phyllestachys pubescens leaf.Aqueous extracts of bamboo leaves had better thermal stability,pH stability but bad ultraviolet stability.Conclusion] The leaf extracts of these two kinds of bamboos in Yibin can be developed into new types of natural food antiseptic.