摘要
本文研究了黄金间碧竹、禄竹、青秆竹三种竹叶的提取物(代号ZYT)的抗菌活性,重点以禄竹为研究材料。结果表明:竹叶经加酶破壁,有机溶剂提取,所得的非水溶性物质经分馏得到ZYT_1、ZYT_2、ZYT_3和ZYT_4四个部分,其中ZYT_3和ZYT_4在酸性和中性条件下,对细菌、酵母菌、丝状真菌均具有较强的抗菌活性,且明显高于或不低于常用化学防腐剂。气相色谱—质谱联合分析证明其主要组份为有机酸和酚类,在高温、高压、紫外线、酸碱等外界条件下,具有较高的稳定性,保存时间长。经动物毒性试验表明ZYT是一种无毒性的天然食品防腐剂。
The antimicrobial activities of the leaf extracts from three species of bamboo have been studied. The extracts by organic solvents were fractionated into four parts—ZYT_1, ZYT_2, ZYT_3, and ZYT_4. Plate culture tests have shown that the inhibition of ZYT_3 and ZYT_4 on bacteria, yeast and mold were rather strong especially at the concentration of 0.1—0. 35% (pH 7 and pH 5.5), while ZYT_1 and ZYT_2 were very weak.
The GC and GC-MC analysis showed that the main components of ZYT_3 and ZYT_4 are organic acids and phenolic compounds.
Antimicrobial Acitivity of bamboo leaf extracts are stable when they are exposed to UV, or treated with high temperature, high presure, acid or base.
出处
《福建师范大学学报（自然科学版）》
CAS
CSCD
1990年第2期74-82,共9页
Journal of Fujian Normal University：Natural Science Edition
关键词
食品
防腐剂
竹叶
抗菌物质
提取
natural preservative of food, bamboo leaf, antimicrobial activity, lowest concentration of bacteriostasis, stability of preservative
