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当前位置: 首页 > 文章 > 鱼腥草干燥和贮藏过程中化学成分含量及抑菌效果的测定 食品科学 2007,28 (11) 565-569
Position: Home > Articles > Determine Chemical Components and Antibacterial Activities of Houttuynia cordata Thunb during Desiccation and Storage FOOD SCIENCE 2007,28 (11) 565-569

鱼腥草干燥和贮藏过程中化学成分含量及抑菌效果的测定

作  者：
张俭;伍贤进;罗增桂;钟晓丽
单  位：
怀化学院生物工程系
关键词：
鱼腥草;干燥;贮藏;化学成分;抑菌效果
摘  要：
以鱼腥草地上部分和地下部分为材料,研究了在室温干燥和贮藏条件下,鱼腥草化学成分含量和抑菌效果的变化。结果表明:鱼腥草在干燥过程中VC、脂肪、黄酮呈下降趋势,总糖含量上升,蛋白质含量相对稳定;在贮藏过程中VC、脂肪、蛋白质、黄酮含量随时间的延长而降低,而总糖含量逐渐增加。鱼腥草干燥0d和1d后,样品挥发油对金黄色葡萄球菌和八叠球菌的最小抑菌浓度(MIC)均为1/2×10-3ml/ml;干燥2、4、8d后,挥发油对两种细菌的MIC为10-3ml/ml;干燥16d后,挥发油对两种细菌的MIC上升到2×10-3ml/ml;贮藏过程中随着时间的延长MIC逐渐增大。
译  名：
Determine Chemical Components and Antibacterial Activities of Houttuynia cordata Thunb during Desiccation and Storage
作  者：
ZHANG Jian,WU Xian-jin,LUO Zeng-gui,ZHONG Xiao-li (Department of Bioengineering, Huaihua University, Huaihua 418008, China)
关键词：
Houttuynia cordata Thunb;desiccation;storage;chemical component;antibacterial activity
摘  要：
With the aboveground and underground part of H.cordata as raw materials, the changes of chemical components and effects of antibacterial activities of H.cordata were studied during desiccation and storage. The results indicated that: during desiccation, the contents of vitamin C, fat and flavone of H.cordata tend to declines, while the content of total sugar increases, and the content of protein did not change prominently. The content of vitamin C, fat, protein, flavone in H. cordata also decreased, however during storage and the contents of sugar increases. At the beginning and after one day of desiccation, the minimal inhibitory concentration(MIC))of the essential oil on Staph.aureus and Sarcina are 1/2×10-3 ml/ml, but after two, four and eight days, the MIC is 10-3 ml/ml; while with the increase of the MIC of the essential oil off the two bacteria is rises to 2×10-3 ml/ml after sixteen days of desication MIC of the essential oil also increases with the increase of storage time.

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