[1]刘芳,李斌,钟艳,等.三种配伍中草药水煎液对泡菜腐败菌的抑菌效果研究[J].调味品杂志(月刊),2016,(10):41-45.[doi:10.3969/j.issn.1000-9973.2016.10.009]
　LIU Fang,LI Bin,ZHONG Yan,et al.Study on the Bacteriostatic Effect of Water Decoction of Three Kinds of Compound Chinese Herbal Medicine on the Spoilage Bacteria in Pickles[J].CHINA CONDIMENT,2016,(10):41-45.[doi:10.3969/j.issn.1000-9973.2016.10.009]
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三种配伍中草药水煎液对泡菜腐败菌的抑菌效果研究
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
41-45
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Study on the Bacteriostatic Effect of Water Decoction of Three Kinds of Compound Chinese Herbal Medicine on the Spoilage Bacteria in Pickles
文章编号:
1000-9973(2016)10-0041-05
作者:
刘芳; 李斌; 钟艳; 吴婷婷; 夏雪
四川理工学院 生物工程学院,四川 自贡 643000
Author(s):
LIU Fang;  LI Bin;  ZHONG Yan;  WU Ting-ting;  XIA Xue
College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
关键词:
当归;  党参;  黄芪;  水煎液;  泡菜腐败菌;  抑菌
Keywords:
angelica;  Codonopsis pilosula;  astragalus;  water decoction;  spoilage bacteria of pickles;  bacteriostat
分类号:
TS202.3
DOI:
10.3969/j.issn.1000-9973.2016.10.009
摘要:
研究当归、党参、黄芪三种配伍中草药水煎液对泡菜腐败菌的抑菌效果。实验从变质泡菜中分离出4株细菌,2株霉菌和1株酵母菌,细菌均为G+菌,杆状。回接试验确定出1号,3号,4号细菌为泡菜腐败菌。优化水煎煮法得中草药的最佳煎煮时间为120 min。抑菌实验表明当归、黄芪水煎液和三种中草药复合水煎液对供试菌均有抑制作用,党参水煎液对1号,3号菌有抑制作用,复合水煎液具有增效作用,当归、党参、黄芪的比值为5:3:2时,抑菌效果最佳,其最低抑菌浓度(MIC)为0.4 g/mL。应用试验证明:具有抑菌效果的不同浓度复合水煎液能有效地延长泡菜保鲜期,且随着水煎液浓度的增大,泡菜保鲜期也越长。试验成功证明:当归、党参、黄芪三种配伍中草药复合使用时对泡菜腐败菌具有良好的抑制效果,用其水煎液腌制泡菜可以起到防腐保鲜作用。
Abstract:
The bacteriostatic effect of water decoction of three kinds of compound Chinese herbal medicine such as angelica, Codonopsis pilosula and astragalus on the spoilage bacteria in pickles. Four strains of bacteria, two strains of molds and one strain of yeast are isolated from metamorphic pickles. The preliminary appraisal demonstrates that these four strains of bacteria are Gram-positive bacteria, like a rod. The tieback test identified No.1, No.3, No.4 bacteria are key cause for pickles' corruption. With optimization of water decoction method, it is obtained that the best decocting time is 120 min. The bacteriostatic experiment shows that angelica, astragalus decoction and compound decoction of three kinds of Chinese herbal medicine have contain antibacterial activity. Codonopsis pilosula decoction has effect on No.1 and No.3 bacteria, and the synergy of compound decoction has the enhancement effect. The ratio of angelica, Codonopsis pilosula and astragalus is 5:3:2, the bacteriostatic effect is the best; the minimum bacteriostatic concentration(MIC)is 0.4 g/mL. The application test shows that the compound water decoction of different concentration has bacteriostatic effect and can effectively extend the freshness of pickles, the higher the concentration of water decoction, the longer the shelf life of pickles. The test successfully proves that three kinds of compound Chinese herbal medicine such as angelica, Codonopsis pilosula and astragalus has good inhibition effect on spoilage bacteria in pickles, using its decoction to pickle the pickles can obviously improve the quality of pickles.

参考文献/References:

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　LIU Fang,CHEN Hui-xiang,SUN Rui,et al.LIU Fang, CHEN Hui-xiang, SUN Rui, HU Chun-xia, ZHANG Yi, XIA Xu[J].CHINA CONDIMENT,2017,(10):84.
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备注/Memo

备注/Memo:
基金项目:四川理工学院国家级大学生创新创业训练计划项目(201410622024); 四川理工学院省级大学生创新创业训练计划项目(201610622043)
作者简介:刘芳(1966-),女,四川自贡人,教授,主要从事微生物学方面的研究。
更新日期/Last Update: 1900-01-01