苹果多酚抑菌效果的研究

观测苹果多酚对细菌、酵母菌、霉菌生长的影响以及对各种供试菌株在测试浓度范围内的最低抑菌浓度,以期为新型安全天然食品防腐剂的研究提供一定的依据。采用双层平板打孔法,研究了不同质量浓度(2、6、10g/L)苹果多酚,对6种细菌、3种酵母菌及3种霉菌的抑制作用,对筛选出来的供试菌株,采用0.3、0.4、0.5、0.6、0.7、0.8、1.0、2.0g/L8种不同浓度的苹果多酚进行测试浓度范围内最低抑菌浓度试验。结果表明:苹果多酚对黄杆菌SHL45、大肠杆菌、荧光假单胞菌SHL5、荧光假单胞菌SHL7、枯草芽孢杆菌、金黄色葡萄球菌6种供试菌株,在苹果多酚测试浓度范围内的最低抑制浓度分别为0.6、0.7、0.6、0.6、0.8、0.5g/L,对金黄色葡萄球菌等6种供试菌株有明显的抑制作用。

Antimicrobial effect of apple polyphenols

In order to provide some evidence for new natural safe food bacteriostat, we investigated the antimicrobial effect of apple polyphenols on bacteria, yeast and molds and their minimum inhibitory concentration. Six kinds of bacteria, three kinds of yeast and three kinds of mold were selected to investigate the antimicrobial effect of apple polyphenols (2, 6, 10 g/L) by using an agar diffusion method. Eight different concentrations of apple polyphenols, i.e. 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 1.0, 2.0 g/L, were screened to investigate the minimum inhibitory concentration of tested strains. The results showed that apple polyphenols significantly inhibited the growth of all six tested bacterial strains. The minimum inhibition concentration of the polyphenols in the test range was 0.6 g/L for Flavobacterium SHL45, 0.7 g/L for Escherichia coli, 0.6 g/L for Pseudomonas fluorescens SHL5, 0.6 g/L for P. fluorescens SHL7, 0.8 g/L for Bacillus subtilis, and 0.5 g/L for Staphyloccocus aureus. Apple polyphenols are applicable as a natural antimicrobial agent in improving food safety.