CAJ | 학술논문

研究了南烛叶中抗菌抑菌成分的提取和抑菌效果。选择乙醇为提取溶剂，通过单因素实验及正交实验确定其最优提取条件为乙醇浓度85％、温度90℃、料液比1∶16、时间4 h；通过牛津杯法测定抑菌效果，南烛叶粗提液对大肠杆菌、金黄色葡萄球菌、酵母菌、毛霉和曲霉的平均抑菌圈直径分别为18 mm、16 mm、13 mm、15 mm 和14 mm；利用分光光度法测定南烛叶中主要抑菌成分黄酮含量为39.5 mg/g，并对南烛叶乙醇提取物对面制食品的贮存保鲜效果进行了研究，添加南烛叶乙醇提取物的面制食品经保温实验后，其菌落总数、理化指标酸度、病原性微生物等指标的测定结果均优于对照样，有较好的保鲜效果。
연구료남충협중항균억균성분적제취화억균효과。선택을순위제취용제，통과단인소실험급정교실험학정기최우제취조건위을순농도85％、온도90℃、료액비1∶16、시간4 h；통과우진배법측정억균효과，남충협조제액대대장간균、금황색포도구균、효모균、모매화곡매적평균억균권직경분별위18 mm、16 mm、13 mm、15 mm 화14 mm；이용분광광도법측정남충협중주요억균성분황동함량위39.5 mg/g，병대남충협을순제취물대면제식품적저존보선효과진행료연구，첨가남충협을순제취물적면제식품경보온실험후，기균락총수、이화지표산도、병원성미생물등지표적측정결과균우우대조양，유교호적보선효과。
The antibacterial component was extracted from vaccinium bracteatum thunb leaves and its an-tibacterial effect was studied.Choosing ethanol as extraction solvent,the optimum extraction conditions were determined by single factor experiment and orthogonal experiment,which was 85% ethanol concen-tration,temperature 90 ℃,solid -liquid ratio 1∶16,time 4 h.The inhibiting effect was determined by oxford cup method.The average inhibition zones against escherichia coli,staphylococcus aureus,yeast, mucor and aspergillus were 18 mm,16 mm,13 mm,15 mm and 14 mm,respectively.The content of flavonoid,which was the main bacteriostasis component,was 39.5 mg/g determined by spectrophotome-try.The fresh -keeping effect of the extract on flour products was studied.After heat preservation experi-ment,the flour products with the extract excelled control group in the indexes,such as total number of bacterial colony,acidity,and pathogenic microorganism,which indicated that the leaves possess good fresh -keeping effect.