Antibacterial activity of anthraquinone from cassia seed on spiced pig head
ObjectiveTo optimize the extraction of anthraquinone from cassia seed by ultrasonic extraction and its antibacterial activity.MethodThe influences of different extraction time and ethanol concentration,on anthraquinone content were evaluated by a single factor experiment.And anthraquinone content was determined by ultraviolet spectrophotometry.The bacteriostasis of anthraquinone on spiced pig heads common putrefying bacteria: Staphylococcus,Serratieae,Bacillus,Proteus and the minimal inhibitory concentration(MIC)were studied by oxford plate assay system.Result The best extraction time was 30 minutes and the best ethanol concentration was 80%.The antibacterial activity of the cassia seed anthraquinone on Staphylococcus Aureus,Bacillus Proteus is obviously,the minimum inhibitory concentrations were 0.125 g/mL,0.125 g/mL,1 g/mL respectively and no inhibitory effect on Serratieae.Conclusions The anthraquinones from Cassia seed can inhibit a part of spoilage bacteria in spiced pig heads.
L Y Xu X Li 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;Pig innovation team,Modern agricultural industry technology system Beijing innovation team,Beijing 100102,China;High Level Projects of Beijing Universities Cross Training,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）