Chao Che-Yi, Yin Mei-Chin
Department of Health and Nutrition Biotechnology, Asia University, Taichung County, Taiwan.
Foodborne Pathog Dis. 2009 Mar;6(2):201-6. doi: 10.1089/fpd.2008.0187.
The antibacterial effects of roselle calyx aqueous and ethanol extracts and protocatechuic acid against food spoilage bacteria Salmonella typhimurium DT104, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus were examined. Minimal inhibitory concentrations of roselle calyx aqueous and ethanol extracts and protocatechuic acid against these bacteria were in the range of 112-144, 72-96, and 24-44 microg/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8 +/- 0.7 and 11.9 +/- 1.2 mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25 degrees to 75 degrees C and 25 degrees to 100 degrees C, respectively. After 3 days storage at 25 degrees C, the addition of roselle calyx extracts and protocatechuic acid exhibited dose-dependent inhibitory effects against test bacteria in ground beef and apple juice, in which the roselle calyx ethanol extract showed greater antibacterial effects than the aqueous extract. These data suggest that roselle calyx ethanol extract and protocatechuic acid might be potent agents as food additives to prevent contamination from these bacteria.
研究了玫瑰茄花萼水提取物、乙醇提取物和原儿茶酸对食品腐败细菌鼠伤寒沙门氏菌DT104、大肠杆菌O157:H7、单核细胞增生李斯特菌、金黄色葡萄球菌和蜡样芽孢杆菌的抗菌作用。玫瑰茄花萼水提取物、乙醇提取物和原儿茶酸对这些细菌的最低抑菌浓度分别在112 - 144、72 - 96和24 - 44微克/毫升范围内。玫瑰茄花萼水提取物和乙醇提取物中原儿茶酸的含量分别为2.8±0.7和11.9±1.2毫克/克。玫瑰茄花萼乙醇提取物和原儿茶酸的抗菌活性分别不受25℃至75℃和25℃至100℃热处理的影响。在25℃储存3天后，添加玫瑰茄花萼提取物和原儿茶酸对碎牛肉和苹果汁中的测试细菌表现出剂量依赖性抑制作用，其中玫瑰茄花萼乙醇提取物的抗菌效果比水提取物更强。这些数据表明，玫瑰茄花萼乙醇提取物和原儿茶酸可能是作为食品添加剂预防这些细菌污染的有效剂。
