多酚及植物精油对扩展青霉生长及展青霉素 生成的抑制作用研究
目的 研究多酚及植物精油对扩展青霉生长及展青霉素生成的抑制作用。方法 将10种多酚、甜菜碱以及3种植物精油与PDA培养基混合得(多酚浓度10 μg/mL, 精油浓度0.5 μL/mL), 待培养基凝固后, 在表面滴加10μL 106 孢子/mL扩展青霉孢子悬液, 28 ℃培养10~14 d。每2 d根据十字交叉法测定菌落直径, 计算抑菌率, ,最后一天提取培养基中展青霉素并用高效液相色谱测定展青霉素的含量。结果 茶多酚及香草酸在d 2抑菌效果最佳, 分别为28.26%和22.58%.菌体生长至d 10, 原儿茶酸的抑菌率最高, 其次分别为香豆素, 咖啡酸, 金丝桃苷, 香草酸, 绿原酸, 桂皮素, 香草醇, 甜菜碱, 茶多酚。柠檬醛与大蒜油能够完全抑制扩展青霉的生长, 姜黄油的抑菌率较弱。多酚类物质对扩展青霉合成毒素的影响并不显著(P>0.05), 而植物精油对展青霉素的合成具有显著的抑制作用(P<0.05)。结论 多酚及植物精油对扩展青霉生长和产毒有一定抑制作用, 这为开发具有抑菌作用可替代农药的天然产物提供理论基础。
Objective To study the inhibition effect of polyphenol and essential oil on the growth and patulin production of P. expansum. Methods Ten kinds of polyphenol, betaine and 3 kinds of essential oil were mixed with PDA medium to obtain the concentration of each compound for 10 μg/mL (polyphenol) and 0.5 μL/mL (essential oil). Then 10 μL of 106 conidia/mL were inoculated in the center of each Petri dish and the dishes were incubated under 28 ℃ in the dark for 10~14 d. Each colony diameter was measured every 2 d to obtain the growth rate. Patulin was extracted with acetonitrile and determined at the last day using HPLC. Results Tea polyphenols and vanillic acid showed higher inhibition level than others at d 2 with the efficiency of 28.26% and 22.58% respectively. At the last day, protocatechuic acid exhibit the highest inhibition level, followed by coumarin, caffeic acid, hyperin, vanillic acid, chlorogenic acid, cinnamon, vanilla, betaine and tea polyphenols. In addition, citral and garlic oil could completely inhibit the growth of P. expansum, but inhibition effect of turmeric oil was weak. The influence of polyphenols on the patulin production of P. expansum was not significant (P>0.05), while the influence of essential oil on the patulin production was significant (P<0.05). Conclusion Polyphenols and essential oils have some effect on growth and patulin production of P. expansum, which provide scientific basis to explore natural product with antifungal effect to replace pesticide.
标题：多酚及植物精油对扩展青霉生长及展青霉素 生成的抑制作用研究
英文标题：Study on the effect of polyphenol and essential oil on the growth and patulin production of Penicillium expansum
作者：
王媛 西北农林科技大学食品科学与工程学院
袁亚宏 西北农林科技大学食品科学与工程学院
杨丽霞 西北农林科技大学食品科学与工程学院
骆莹 西北农林科技大学食品科学与工程学院
王玲 西北农林科技大学食品科学与工程学院
张志伟 青岛农业大学食品科学与工程学院
岳田利 西北农林科技大学食品科学与工程学院
中文关键词:多酚,植物精油,扩展青霉,展青霉素,
英文关键词:polyphenol,essential oil,P. expansum,patulin,
发表日期：2015-06-15
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