Anti-bacteria Effect of Active Ingredients of Cacumen Platycladi on the Spoilage Bacteria of Sauced Pork Head Meat

5th Annual International Conference on Material Science and Engineering

Li, Xiao^1,2,3,4 ; Xu, Lingyi^1,2,3,4 ; Cui, Yuqian^1,2,3,4 ; Pang, Meixia^1,2,3,4 ; Wang, Fang^1,2,3,4 ; Qi, Jinghua^1,2,3,4

College of Food Science and Engineering, Beijing Key Lab. of Detection and Contr. of Spoilage Organisms and Pesticide Residues in Agric. Prod., Beijing

102206, China^1

Food Chemistry Teaching Team, Beijing University of Agriculture, Beijing

102206, China^2

Pig Innovation Team, Modern Agricultural Industry Technology System Beijing Innovation Team, Beijing

100102, China^3

High Level Talents of Beijing Universities Cross Training Real Training Plan Project, Beijing

102206, China^4

关键词: Active constituents;    Active ingredients;    Anti-bacteria;    Ethanol concentrations;    Low temperatures;    Minimum inhibitory concentration;    Optimum extraction conditions;    Ultrasonic-assisted extractions;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/275/1/012013/pdf
DOI  :  10.1088/1757-899X/275/1/012013

来源: IOP

【 摘 要 】

Extraction and anti-bacteria effect of active ingredients of Cacumen Platycladi were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration(MIC) were valued by Oxford-cup method. The results indicated that kaempferol was the active ingredients of Cacumen Platycladi whose optimum extraction condition for ethanol concentrations were sixty-five percent and twenty minutes with ultrasonic assisted extraction.; the active ingredients of Cacumen Platycladi had anti-bacteria effect on Staphylococcus, Proteus, Bacillus, Serratia and MIC was 0.5 g/mL,0.5 g/mL,0.0313 g/mL and 0.0625 g/mL. The active constituent of Cacumen Platycladi is kaempferol which has obvious anti-bacteria effect and can be used to prolong the shelf-life of Low-temperature meat products.