| 蓝莓提取物对副溶血性弧菌的抑制作用 |
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| 引用本文： | 谢庆超,孙晓红,沈潇,Vivian C.H.Wu,潘迎捷.蓝莓提取物对副溶血性弧菌的抑制作用[J].天然产物研究与开发,2012,24(8):1094-1097,1108. |
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| 作者姓名： | 谢庆超 孙晓红 沈潇 Vivian C.H.Wu 潘迎捷 |
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| 作者单位： | 1. 上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心,上海,201306
2. 美国缅因大学食品科学与人类营养系,缅因04469 |
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| 基金项目： | 上海市教育委员会科研创新项目资助(11YZ159);上海市教育委员会重点学科建设项目资助(J50704);上海市科委工程中心建设(11DZ2280300) |
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| 摘 要： | 本文以北高丛蓝莓中的栽培品种埃利奥特为原料,通过L16(43)正交实验,分析比较了16种提取物对副溶血性弧菌的抑菌效果及各提取物的pH值.结果表明:在30℃下,以65％乙醇(w/w)为溶剂,超声提取25min为最优提取条件.采用此条件得到的提取物具有最低的pH值,在浓度为100和40 mg/mL时,对副溶血性弧菌的抑菌率分别达100％和81.3％.
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| 关 键 词： | 蓝莓 提取条件 副溶血性弧菌 超声波 抑菌 |
Bacteriostasis Effects of Blueberries Extracts on Vibrio parahaemolyticus |
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| XIE Qing-chao
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SUN Xiao-hong
,
SHEN Xiao
,
Vivian C.H.Wu
,
PAN Ying-jie.Bacteriostasis Effects of Blueberries Extracts on Vibrio parahaemolyticus[J].Natural Product Research and Development,2012,24(8):1094-1097,1108. |
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| Authors: | XIE Qing-chao SUN Xiao-hong SHEN Xiao Vivian CHWu PAN Ying-jie |
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| Affiliation: | 1Collage of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China; 2Department of Food Science and Human Nutrition,University of Maine,ME 04469-5735,USA |
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| Abstract: | The bacteriostasis effect on Vibrio parahaemolyticus ATCC33847 and its pH value of 16 extracts of China blueberry(North High Bush,Alliot) were examined by L16(43) orthogonal design with the use of combinations of ethanol concentration,ultrasound time and ultrasound temperature levels.The optimal extraction conditions were 65%(w/w) ethanol and ultrasound 25 min at 30 ℃.Under this condition,the extract had the lowest pH value.When their concentrations were 100 and 40 mg/mL,the inhibitory rate of Vibrio parahaemolyticus was 100% and 81.3%,respectively. |
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| Keywords: | blueberry extraction condition Vibrio parahaemolyticus ultrasound bacteriostasis |
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