栗壳抑菌物质的提取及其抑菌作用的研究

研究了栗壳提取物中抑菌物质的主要成分及其对常见食品污染菌的抑制作用，并且在食品体系中进行了初步防腐试验。以MCI为填料，采用柱层析法对栗壳粗提物进行初步分离，采用琼脂扩散法和常量肉汤稀释法考察栗壳提取物对4种细菌及2种霉菌的抑制作用。结果表明，栗壳提取物种主要抑菌成分可能为可水解单宁，栗壳单宁对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、沙门氏菌均有较明显的抑制作用，最低杀菌质量浓度为0.062 5~2.5 mg/mL，对黑曲霉，青霉孢子的最低杀菌质量浓度为20~40 mg/mL，对霉菌菌丝抑制作用。食品防腐实验表明，同等质量浓度的栗壳单宁对苹果汁的防腐效果与苯甲酸钠基本相同。
The bioactive component of chestnut shell and its inhibitory effect on the food-borne microbes were studied，and preliminary test of its preservation function was carried out in a food system. The chestnut shell crude extracts were separated by MCI column and the inhibitory effects were investigated via agar diffusion method and macrodilution broth method on four bacteria and two fungi. Column separation showed that the activity component of chestnut shell is hydrolysable tannin，in vitro antimicrobial assay showed that chestnut shell tannin possesses a remarkable antimicrobial activity against tested food-borne microbes including Escherichia coli，Staphyloccocus aureus，Bacillus subtilis，Salmonella typhimurium，Aspergillus niger，Penicillium citrinum with the minimum bactericidal concentration（MBC） values in the ranges of 0.062 5~2.5 mg/mL on bacteria and 20~40 mg/mL on fungal spores，but with no inhibitory effect on fungal hyphae. Food preservation experiment indicated that the chestnut shell tannins have a basically identical antiseptic capacity than sodium benzoate in apple juice