Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus
Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus
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DOI：
10.1021/jf000263c
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发表时间：
2001-01-01
影响因子：
6.1
通讯作者：
Hsieh, PC
中科院分区：
文献类型：
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作者：
Mau, JL;Chen, CP;Hsieh, PC
从韭菜（Allium tuberosum）、肉桂（Cinnamomum tuberosum）和山茱萸（Cornus officinalis）中制备提取物，并用于评价其单独和组合对常见食源性微生物的抗菌活性。由三种等体积提取物组成的混合提取物显示出完整的抗菌谱，并且对热、pH和储存具有优异的稳定性。在2-5 mg/mL浓度范围内，混合提取物对大肠杆菌的抑制作用优于山梨酸钾。混合提取物在低至2 mg/mL的水平下抑制膜质毕赤酵母的生长。当混合提取物用于食品中时，在橙子汁、猪肉和牛奶中观察到预期的抗菌效果。凝胶过滤层析后，每个提取物被部分纯化成级分，并且每个提取物中的一个级分显示出增强的抗微生物活性。总的来说，混合提取物是有前途的潜力，纳入各种食品的天然抗菌添加剂是理想的。
Extracts were prepared from Chinese chive (Allium tuberosum), cinnamon (Cinnamomum cassia), and corni fructus (Cornus officinalis) and used to evaluate their antimicrobial activity on common foodborne microorganisms, alone and in combination. The mixed extract, consisting of three extracts in equal volumes, showed an entire antimicrobial spectrum and had excellent stability to heat, pH, and storage. The mixed extract exhibited better inhibition on growth of Escherichia coli than potassium sorbate at 2-5 mg/mL. The mixed extract inhibited the growth of Pichia membranae-faciens at levels as low as 2 mg/mL. When the mixed extract was used in foods, the expected antimicrobial effect in orange juice, pork, and milk was observed. After gel filtration chromatography, each extract was partially purified into fractions, and one fraction in each extract showed enhanced antimicrobial activity. Overall, the mixed extract was of promising potential for incorporation into various food products for which a natural antimicrobial additive is desired.