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《Journal of Food Safety & Quality》 2013-01
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Inhibition effects of bamboo leaf extraction on foodborne bacteria

YUAN Guo-Qiang, LI Yun-Feng, OU Jie, MA Chen-Chen, LIN Feng, HUANG Ri-Hao (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)  
Objective To extract antibacterial compositions from bamboo leaves with two methods and compare the effect of antibacterial to 3 types of foodborne microbial. The effect of bacteriostasis and extract was investigated. Methods Water bath method using organic solvents (ethanol, ethyl acetate, acetone) as extraction medium, and ultrasonic microwave method were used to make the bamboo leaf extraction. The antibacterial effects of the extraction were investigated by bactericidal test on Escherichia coli, Staphylococcus aureus and Pseudomonas sputida. Results The experimental results showed that 3 types of extraction could inhibit the growth of foodborne microbial. Moreover, ultrasonic microwave extract method was better than immersion method in extract time and effect. Conclusion The bamboo leaf extraction has a high antibacterial activity against foodborne bacteria, and it can be used for the development of natural food preservative. Immersion method can be replaced by Ultrasonic microwave extract method to extract antibacterial compositions.
【Fund】: 上海市科委工程中心建设项目(11DZ2280300)~~
【CateGory Index】: R285
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