Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

2nd International Conference on New Material and Chemical Industry

材料科学;化学工业

Li, X.^1,2,3,4 ; Xu, L.Y.^1,2,3,4 ; Cui, Y.Q.^1,2,3,4 ; Pang, M.X.^1,2,3,4 ; Wang, F.^1,2,3,4 ; Qi, J.H.^1,2,3,4

College of Food Science and Engineering, Beijing Key Laboratory of Detection, Control of Spoilage Organisms, Pesticide Residues in Agricultural Products, Beijing

102206, China^1

Food Chemistry Teaching Team, Beijing University of Agriculture, Beijing

102206, China^2

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;    Ethanol concentrations;    Minimum inhibitory concentration;    Optimum extraction conditions;    Proteus vulgaris;    Staphylococcus epidermidis;    Ultrasonic-assisted extractions;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/292/1/012012/pdf
DOI  :  10.1088/1757-899X/292/1/012012

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

Extraction and anti-bacteria effect of active ingredients of Siraitia grosvenorii 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 optimum extraction condition of active ingredients extracted from Siraitia grosvenorii were described as follows: Ethanol concentrations of sixty-five percent and twenty minutes with ultrasonic assisted extraction; the active ingredients of Siraitia grosvenorii had anti-bacteria effect on Staphylococcus epidermidis, Proteus vulgaris, Bacillus sp, Serratia sp and MIC was 0.125g/mL, 0.0625g/mL, 0.125g/mL and 0.125g/mL. The active constituent of Siraitia grosvenorii has obvious anti-bacteria effect on the spoilage bacteria isolated from Sauced pork head meat and can be used as a new natural food preservation to prolong the shelf-life of Low-temperature meat products.