覆盆子黄酮的抑菌特性研究

Bacteriostasis Activity of Purified Raspberry Flavonoid

摘要:

本文探讨了覆盆子黄酮的抑菌作用，研究了覆盆子黄酮对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、啤酒酵母、根霉、毛霉、青霉的抑菌作用。结果表明：覆盆子黄酮对试验菌的抑菌顺序为：金黄色葡萄球菌>枯草芽孢杆菌>大肠杆菌>青霉，对啤酒酵母、根霉、毛霉没有抑菌作用，最低抑菌浓度分别为：大肠杆菌0.16 mg/mL，枯草芽孢杆菌0.08 mg/mL，金黄色葡萄球菌0.04 mg/mL，青霉0.64 mg/mL，在100 ℃以内，温度对覆盆子黄酮的抑菌效果没有明显的影响，抑菌率随作用时间的延长而增加，随覆盆子黄酮浓度的增加而增加，且在pH值4~8范围内，覆盆子黄酮抑菌效果稳定。

Abstract:

The bacteriostatic effect of Raspberry flavonoid was explored in the paper. The effect of raspberry flavonoid on Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae, Staphylococcus aureus , Penicillium Rhizopus, and Mucor was studied, followed by Escherichia coli, Bacillus subtilis and Penicillium. The results showed that it cannot inhibit the growth of Saccaromyces cerevisiae, Rhizopus, and Mucor. The effect of purified raspberry flavonoid on Bacillus subtilis Escherichia coli, Staphylococcus aureus Penicillium were most remarkable. And the minimal inhibitory concentrations were 0.16 mg/mL, 0.08 mg/mL 0.04 mg/mL and 0.64 mg/mL for Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Penicillium, respectively. The temperature does not have an obvious effect on the bacteriostatic action of raspberry flavonoid within 100 oC. The rate of inhibition increases with time and the increase of concentration of raspberry flavonoid. Raspberry flavonoid had a stable bacteriostatic action within the pH range of 4~8.