Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat
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.
X Li L Y Xu Y Q Cui M X Pang F Wang J H Qi
College of Food Science and Engineering,Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products,Beijing 102206,China;Food Chemistry teaching team,Beijing University of Agriculture,Beijing 102206,China;Innovation team,Modern agricultural industry technology system Beijing innovation team,Beijing 100102,China;High Level Talents of Beijing Universities Cross Training “Real Training Plan Project,Beijing 102206,China
国际会议
三亚
英文
1-6
2017-11-18（万方平台首次上网日期，不代表论文的发表时间）