四种常见粽叶提取物的抑菌活性与稳定性

doi:10.3969/j.issn.1004-1524.2022.06.19

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (6): 1287-1397.DOI: 10.3969/j.issn.1004-1524.2022.06.19

四种常见粽叶提取物的抑菌活性与稳定性

汤晓¹(), 马明²

1.宁波职业技术学院化学工程学院,浙江宁波 315800
2.宁波中盛产品检测有限公司保税区综合检测实验室,浙江宁波 315800

收稿日期:2021-11-24 出版日期:2022-06-25 发布日期:2022-06-30
作者简介:汤晓(1981—),女,浙江宁波人,硕士,副教授,研究方向多酚类物质的提取与应用。E-mail: laymantang@126.com
基金资助:
2020年度浙江省教育厅一般科研项目(Y202043610);浙江省教育厅2020年度高校访问工程师“校企合作项目”(FG2020045)

Antibacterial activity and stability of Extracts of four common rice dumplings leaves

TANG Xiao¹(), MA Ming²

1. College of Chemical Engineering, Ningbo Polytechnic College, Ningbo 315800, Zhejiang, China
2. Bonded Area Comprehensive Testing Laboratory,Ningbo Zhongsheng Product Testing Co., Ltd., Ningbo 315800, Zhejiang, China

Received:2021-11-24 Online:2022-06-25 Published:2022-06-30

摘要/Abstract

摘要：

为系统比较荷叶、箬叶、芦苇叶、槲叶这4种常见粽叶的超声提取物对金黄色葡萄球菌、枯草芽孢杆菌、铜绿假单胞菌、大肠埃希菌、肠炎沙门氏菌等食物致病菌的抑菌活性与稳定性,测定了抑菌圈直径、最低抑菌浓度（MIC）、最小杀菌浓度（MBC）与细胞膜渗透性,以及热稳定性、pH值稳定性与紫外照射稳定性。结果表明,在4种提取物中,荷叶、芦苇叶提取物的抑菌圈直径较大,对枯草芽孢杆菌、铜绿假单胞菌、肠炎沙门氏菌的抑菌圈直径几乎均明显（P<0.05）大于山梨酸钾、苯甲酸钠。荷叶提取物对所有致病菌的MIC与MBC最小;4种提取物对枯草芽孢杆菌、铜绿假单胞菌的MIC最小,对枯草芽孢杆菌、铜绿假单胞菌的MBC相同;浓度达到0.5倍MIC值及以上的提取液浓度可显著（P<0.05）改变微生物的细胞膜通透性。这4种粽叶提取物可有效抑制致病菌的生长,并具有紫外照射稳定性与热稳定性,在pH值5~7的弱酸性与中性条件下的抑菌作用稳定。

关键词: 荷叶, 箬叶, 芦苇叶, 槲叶, 抑菌活性, 抑菌稳定性

Abstract:

To systematically study the antibacterial activity and stability of 80% ethanol ultrasonic extracts of lotus leaves, Indocalamus leaves, reed leaves and Quercus leaves against food pathogens, such as Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli and Salmonella enteritidis. The antibacterial zone diameter, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cell membrane permeability, thermal stability, pH stability and UV irradiation stability were measured. The results showed that the inhibition zone diameter of lotus leaf and reed leaf extract were larger than others. Their inhibition zone diameter of Bacillus subtilis, Pseudomonas aeruginosa and Salmonella enteritis were almost all significantly (P < 0.05) larger than those of potassium sorbate and sodium benzoate. The MIC and MBC to all pathogens of lotus leaf were the smallest. The MIC of the four extracts to Bacillus subtilis and Pseudomonas aeruginosa were the lowest, and the MBC to Bacillus subtilis and Pseudomonas aeruginosa were the same. The extract with concentration of 0.5 times of MIC value or above could significantly change the cell membrane permeability of microorganisms (P<0.05). The extracts of four rice dumplings leaves could effectively inhibit the growth of food pathogens. Meanwhile, they had UV irradiation stability and thermal stability, and their bacteriostatic effect were stable under weak acidic and neutral conditions of pH 5-7.

Key words: lotus leaf, Indocalamus leaf, reed leaf, Quercus leaf, antibacterial activity, antibacterial stability

中图分类号:

TS201.3

汤晓, 马明. 四种常见粽叶提取物的抑菌活性与稳定性[J]. 浙江农业学报, 2022, 34(6): 1287-1397.

TANG Xiao, MA Ming. Antibacterial activity and stability of Extracts of four common rice dumplings leaves[J]. Acta Agriculturae Zhejiangensis, 2022, 34(6): 1287-1397.

图/表 10

参考文献 26

[1]	谭一丁, 邓放明. 荷叶成分与生物学功能研究进展[J]. 食品研究与开发, 2020, 41(10): 193-197.
	TAN Y D, DENG F M. Research progress on components and biological functions of lotus leaf[J]. Food Research and Development, 2020, 41(10): 193-197. (in Chinese with English abstract)
[2]	李胜华, 伍贤进, 佘朝文. 阔叶箬竹叶的化学成分研究[J]. 中药材, 2014, 37(4): 604-607.
	LI S H, WU X J, SHE C W. Chemical constituents of Indocalamus latifolius leaves[J]. Journal of Chinese Medicinal Materials, 2014, 37(4): 604-607. (in Chinese with English abstract)
[3]	余晓红, 朱雪梅, 李凤伟, 等. 芦苇叶黄酮类提取物体内体外抗氧化性研究[J]. 食品科学, 2015, 36(1): 209-213.
	YU X H, ZHU X M, LI F W, et al. Antioxidant properties of flavonoids extracted from leaves of Phragmites communis trin. in vivo and in vitro[J]. Food Science, 2015, 36(1): 209-213. (in Chinese with English abstract) DOI URL
[4]	南海娟, 郭延成, 颜振敏, 等. 槲树叶黄酮类化合物的提取及稳定性[J]. 食品与发酵工业, 2013, 39(4): 234-237.
	NAN H J, GUO Y C, YAN Z M, et al. Study on flavonoids extraction and stability from Quercus dentata Thunb[J]. Food and Fermentation Industries, 2013, 39(4): 234-237. (in Chinese with English abstract)
[5]	李元政, 胡文忠, 萨仁高娃, 等. 天然植物提取物的抑菌机理及其在果蔬保鲜中的应用[J]. 食品与发酵工业, 2019, 45(14): 239-244.
	LI Y Z, HU W Z, SAREN G W, et al. Antimicrobial mechanisms of natural plant extracts and applications in preserving fruits and vegetables[J]. Food and Fermentation Industries, 2019, 45(14): 239-244. (in Chinese with English abstract)
[6]	何舟, 陈新, 杨桃, 等. 箬叶中抑菌成分的提取及抑菌试验[J]. 武汉工业学院学报, 2013, 32(1): 35-39.
	HE Z, CHEN X, YANG T, et al. Research on extraction of antibacterial active components from Aspidistra elatior blume and study on its inhibitory activity[J]. Journal of Wuhan Polytechnic University, 2013, 32(1): 35-39. (in Chinese with English abstract)
[7]	袁丽萍, 王卫, 吉莉莉, 等. 荷叶中黄酮抑菌作用的研究进展[J]. 山东化工, 2018, 47(22): 46-47.
	YUAN L P, WANG W, JI L L, et al. Research progress on the bacteriostatic effect of flavonoids in lotus leaves[J]. Shandong Chemical Industry, 2018, 47(22): 46-47. (in Chinese with English abstract)
[8]	BALDÉ M A, TUENTER E, TRAORÉ M S, et al. Antimicrobial investigation of ethnobotanically selected Guinean plant species[J]. Journal of Ethnopharmacology, 2020, 263: 113232. DOI URL
[9]	汤晓, 翟佳敏, 葛晓峰, 等. 3种食品天然植物包材的抗氧化活性成分对比研究[J]. 食品工业科技, 2021, 42(14): 86-92.
	TANG X, ZHAI J M, GE X F, et al. Comparative study on antioxidant active components of three natural plants for food packaging[J]. Science and Technology of Food Industry, 2021, 42(14): 86-92. (in Chinese with English abstract)
[10]	刘晓艳, 陈海光, 叶思平, 等. 荷叶黄酮提取及对肉类腐败菌抑菌活性研究[J]. 食品研究与开发, 2015, 36(8): 25-29.
	LIU X Y, CHEN H G, YE S P, et al. Study on the extraction and antibacterial activity of lotus leaves flavonoid[J]. Food Research and Development, 2015, 36(8): 25-29. (in Chinese with English abstract)
[11]	牛知慧, 高原, 周露露, 等. 三种茶叶中多酚提取物的抑菌活性及其对致病菌膜渗透性的比较分析[J]. 食品工业科技, 2019, 40(3): 116-119.
	NIU Z H, GAO Y, ZHOU L L, et al. Comparative analysis of antibacterial activity and membrane permeability to pathogenic bacteria of polyphenols extracts from 3 kinds of tea[J]. Science and Technology of Food Industry, 2019, 40(3): 116-119. (in Chinese with English abstract)
[12]	LI N, GAO C, PENG X, et al. Aspidin BB, a phloroglucinol derivative, exerts its antibacterial activity against Staphylococcus aureus by inducing the generation of reactive oxygen species[J]. Research in Microbiology, 2014, 165(4): 263-272. DOI URL
[13]	孙长花, 王征远, 刘俊, 等. 八角茴香提取液的抑菌效果及稳定性探讨[J]. 食品工业, 2020, 41(12): 189-192.
	SUN C H, WANG Z Y, LIU J, et al. Study on antibacterial effect and stability of Illicium verum extract[J]. The Food Industry, 2020, 41(12): 189-192. (in Chinese with English abstract)
[14]	乐薇, 佘雨珊, 吴士筠. 提取方法对箬叶总黄酮抑菌效果的影响[J]. 化学与生物工程, 2015, 32(11): 31-33.
	YUE W, SHE Y S, WU S J. Effect of extraction methods on antibacterial activities of total flavonoids from Indocalamus leaves[J]. Chemistry & Bioengineering, 2015, 32(11): 31-33. (in Chinese with English abstract)
[15]	余晓红, 许伟, 邵荣, 等. 富含黄酮的芦苇提取物的抑菌性和抗氧化性研究[J]. 食品科学, 2009, 30(23): 185-188.
	YU X H, XU W, SHAO R, et al. Anti-bacterial and antioxidant activities of flavonoid extract from reed[J]. Food Science, 2009, 30(23): 185-188. (in Chinese with English abstract) DOI URL
[16]	KÜP F Ö, ÇOŞKUNÇAY S, DUMAN F. Biosynthesis of silver nanoparticles using leaf extract of Aesculus hippocastanum (horse chestnut): evaluation of their antibacterial, antioxidant and drug release system activities[J]. Materials Science and Engineering: C, 2020, 107: 110207.
[17]	SCAVO A, PANDINO G, RESTUCCIA C, et al. Antimicrobial activity of cultivated cardoon (Cynara cardunculus L. var. altilis DC.) leaf extracts against bacterial species of agricultural and food interest[J]. Industrial Crops and Products, 2019, 129: 206-211. DOI URL
[18]	向华, 马红霞, 渠玉华, 等. 异槲皮苷在制备治疗金黄色葡萄球菌感染性肺炎药物中的应用: CN110787179A[P]. 2020-02-14.
[19]	陈燕, 詹羽姣, 李晨阳, 等. 异槲皮苷的生物活性研究进展[J]. 中国现代中药, 2018, 20(12): 1579-1582.
	CHEN Y, ZHAN Y J, LI C Y, et al. Research progressin biological activity of isoquercitrin[J]. Modern Chinese Medicine, 2018, 20(12): 1579-1582. (in Chinese with English abstract)
[20]	王笑笑, 周勇, 徐国群, 等. 黄酮类成分在蜂蜜抗菌性中的效能研究[J]. 中国现代应用药学, 2017, 34(3): 363-369.
	WANG X X, ZHOU Y, XU G Q, et al. Study on the efficacy of flavonoids in the antibacterial properties of honey[J]. Chinese Journal of Modern Applied Pharmacy, 2017, 34(3): 363-369. (in Chinese with English abstract)
[21]	张娇娇. 槲叶中槲皮素水热法提取工艺的优化研究[D]. 郑州: 郑州大学, 2020.
	ZHANG J J. Optimization of hydrothermal extraction process of quercetin from mistletoe leaves[D]. Zhengzhou: Zhengzhou University, 2020. (in Chinese with English abstract)
[22]	GÜRAN M, ŞANLITÜRK G, KERKÜKLÜ N R, et al. Combined effects of quercetin and curcumin on anti-inflammatory and antimicrobial parameters in vitro[J]. European Journal of Pharmacology, 2019, 859: 172486. DOI URL
[23]	BHAT M A, MALIK R A, PRAKASH P, et al. Preparation and evaluation of antibacterial potential of Pithecellobium dulce root extract against Gram positive and Gram negative bacteria[J]. Microbial Pathogenesis, 2018, 116: 49-53. DOI URL
[24]	SILHAVY T J, KAHNE D, WALKER S. The bacterial cell envelope[J]. Cold Spring Harbor Perspectives in Biology, 2010, 2(5): a000414.
[25]	OUSSALAH M, CAILLET S, SAUCIER L, et al. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat[J]. Meat Science, 2006, 73(2): 236-244. DOI URL
[26]	张正海, 董艳, 姬妍茹, 等. 汉麻叶提取物抑菌活性及抑菌稳定性研究[J]. 食品安全质量检测学报, 2019, 10(4): 927-933.
	ZHANG Z H, DONG Y, JI Y R, et al. Antibacterial activity and stability of extract from hemp (Cannabis sativa L.) leaves[J]. Journal of Food Safety & Quality, 2019, 10(4): 927-933. (in Chinese with English abstract)

编辑推荐

Metrics

阅读次数

全文

571

HTML			PDF

最新录用	在线预览	正式出版	最新录用	在线预览	正式出版
0	0	4	0	0	567

来源	本网站	其他网站

次数	290	281
比例	51%	49%

摘要

414

最新录用	在线预览	正式出版

0	0	414

	来源	本网站

	次数	414
	比例	100%

提取物Extract	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌 Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
阴性对照 Negative control	0	0	0	0	0
荷叶 Lotus leaf	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 b	19.73±0.35 a
箬叶 Indocalamus leaf	19.75±0.21 c	15.36±0.31 c	17.04±0.23 c	13.80±0.26 c	14.38±0.23 c
芦苇叶 Reed leaf	22.00±0.39 b	16.03±0.21 b	18.18±0.36 b	14.37±0.35 c	19.10±0.21 b
槲叶 Quercus leaf	18.68±0.23 d	15.34±0.28 c	16.83±0.38 c	13.05±0.32 d	13.76±0.18 d
山梨酸钾 Potassium sorbate	9.82±0.25 f	15.59±0.46 c	17.17±0.45 c	18.38±0.37 b	13.25±0.37 d
苯甲酸钠 Sodium benzoate	12.06±0.31 e	15.77±0.30 bc	18.02±0.36 b	21.87±0.41 a	11.31±0.34 e

提取物Extract	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌 Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
阴性对照 Negative control	0	0	0	0	0
荷叶 Lotus leaf	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 b	19.73±0.35 a
箬叶 Indocalamus leaf	19.75±0.21 c	15.36±0.31 c	17.04±0.23 c	13.80±0.26 c	14.38±0.23 c
芦苇叶 Reed leaf	22.00±0.39 b	16.03±0.21 b	18.18±0.36 b	14.37±0.35 c	19.10±0.21 b
槲叶 Quercus leaf	18.68±0.23 d	15.34±0.28 c	16.83±0.38 c	13.05±0.32 d	13.76±0.18 d
山梨酸钾 Potassium sorbate	9.82±0.25 f	15.59±0.46 c	17.17±0.45 c	18.38±0.37 b	13.25±0.37 d
苯甲酸钠 Sodium benzoate	12.06±0.31 e	15.77±0.30 bc	18.02±0.36 b	21.87±0.41 a	11.31±0.34 e

提取物Extract	革兰氏阳性菌 Gam positive bacteria		革兰氏阴性菌 Gram negative bacteria
提取物Extract	金黄色葡萄球菌 Staphylococcus aureus	枯草芽孢杆菌 Bacillus subtilis	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	15.63	7.81	7.81	15.63	31.25
箬叶Indocalamus leaf	31.25	15.63	15.63	31.25	62.50
芦苇叶Reed leaf	31.25	15.63	15.63	31.25	31.25
槲叶Quercus leaf	31.25	15.63	15.63	31.25	62.50

提取物Extract	革兰氏阳性菌 Gam positive bacteria		革兰氏阴性菌 Gram negative bacteria
提取物Extract	金黄色葡萄球菌 Staphylococcus aureus	枯草芽孢杆菌 Bacillus subtilis	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	15.63	7.81	7.81	15.63	31.25
箬叶Indocalamus leaf	31.25	15.63	15.63	31.25	62.50
芦苇叶Reed leaf	31.25	15.63	15.63	31.25	31.25
槲叶Quercus leaf	31.25	15.63	15.63	31.25	62.50

提取物MBC Extract MBC/mg·mL^-1	金黄色葡萄球菌Staphylococcus aureus	枯草芽孢杆菌 Bacillus subtilis	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶提取物 Lotus leaf extract	31.25	15.63	15.63	31.25	62.50
箬叶提取物 Indocalamus leaf extract	62.50	31.25	31.25	62.50	125.0
芦苇叶提取物 Reed leaf extract	62.50	31.25	31.25	62.50	62.50
槲叶提取物 Quercus leaf extract	62.50	31.25	31.25	62.50	125.0

四种常见粽叶提取物的抑菌活性与稳定性

Antibacterial activity and stability of Extracts of four common rice dumplings leaves

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 10

参考文献 26

相关文章 13

编辑推荐

Metrics

本文评价

粽叶提取物Rice dumplings leaves	处理Treatment	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	对照Contol	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 a	19.73±0.35 a
	60 ℃	25.09±0.27 a	22.92±0.36 a	22.07±0.25 ab	18.38±0.33 ab	19.35±0.24 ab
	80 ℃	24.75±0.28 a	22.68±0.28 a	21.68±0.33 ab	18.24±0.25 ab	19.13±0.17 ab
	100 ℃	24.63±0.26 a	22.60±0.27 a	21.70±0.27 ab	18.02±0.25 ab	18.96±0.26 ab
	120 ℃	24.41±0.34 a	22.48±0.36 a	21.50±0.28 b	17.80±0.29 ab	18.73±0.30 b
箬叶Indocalamus leaf	对照Contol	19.75±0.21 a	15.36±0.31 a	17.04±0.23 a	13.80±0.26 a	14.38±0.23 a
	60 ℃	19.51±0.32 ab	15.26±0.20 a	16.89±0.34 ab	13.73±0.25 a	14.17±0.36 ab
	80 ℃	19.37±0.18 ab	15.07±0.23 a	16.73±0.32 ab	13.56±0.20 a	14.01±0.21 ab
	100 ℃	19.22±0.21 ab	14.98±0.29 a	16.68±0.21 ab	13.49±0.23 a	13.87±0.31 ab
	120 ℃	19.00±0.33 b	14.94±0.21 a	16.52±0.26 b	13.38±0.26 a	13.71±0.23 b
芦苇叶Reed leaf	对照Contol	22.00±0.39 a	16.03±0.21 a	18.18±0.36 a	14.37±0.35 a	19.10±0.21 a
	60 ℃	21.84±0.40 ab	15.97±0.29 a	18.03±0.33 a	14.29±0.28 a	19.02±0.20 ab
	80 ℃	21.67±0.31 ab	15.79±0.18 a	17.91±0.23 a	14.06±0.36 ab	18.96±0.24 ab
	100 ℃	21.51±0.30 ab	15.67±0.24 a	17.78±0.22 a	13.89±0.23 ab	18.87±0.22 ab
	120 ℃	21.28±0.33 b	15.55±0.36 a	17.68±0.23 a	13.67±0.24 b	18.64±0.33 b
槲叶Quercus leaf	对照Contol	18.68±0.23 a	15.34±0.28 a	16.83±0.38 a	13.05±0.32 a	13.76±0.18 a
	60 ℃	18.53±0.31 a	15.23±0.20 ab	16.81±0.26 a	12.95±0.30 a	13.69±0.21 ab
	80 ℃	18.46±0.29 a	15.13±0.35 ab	16.68±0.28 a	12.76±0.20ab	13.54±0.18 ab
	100 ℃	18.38±0.26 a	14.92±0.24 ab	16.54±0.30 a	12.67±0.25 ab	13.45±0.30 ab
	120 ℃	18.36±0.31 a	14.78±0.30 b	16.42±0.26 a	12.46±0.27 b	13.24±0.28 b

粽叶提取物Rice dumplings leaves	紫外照射时间 UV irradiation time/min	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	0	25.32±0.31	23.03±0.28	22.40±0.25	18.82±0.28	19.73±0.35
	10	25.43±0.28	23.14±0.42	22.53±0.25	18.94±0.28	19.82±0.29
	20	25.31±0.25	22.97±0.20	22.51±0.22	18.80±0.27	19.81±0.26
	30	25.19±0.39	22.94±0.16	22.34±0.18	18.83±0.42	19.64±0.31
	40	25.07±0.32	22.73±0.34	22.23±0.28	18.71±0.30	19.44±0.41
箬叶Indocalamus leaf	0	19.75±0.21	15.36±0.31	17.04±0.23	13.80±0.26	14.38±0.23
	10	19.82±0.32	15.44±0.34	17.05±0.27	13.87±0.27	14.51±0.16
	20	19.73±0.25	15.29±0.23	17.08±0.24	13.72±0.24	14.47±0.24
	30	19.60±0.29	15.31±0.30	17.01±0.29	13.64±0.32	14.37±0.18
	40	19.53±0.20	15.23±0.22	16.95±0.10	13.58±0.25	14.24±0.22
芦苇叶Reed leaf	0	22.00±0.39	16.03±0.21	18.18±0.36	14.37±0.35	19.10±0.21
	10	22.16±0.38	16.13±0.29	18.24±0.22	14.43±0.28	19.25±0.27
	20	22.02±0.28	16.06±0.33	18.13±0.22	14.32±0.29	19.17±0.41
	30	21.92±0.38	15.93±0.18	18.08±0.29	14.34±0.32	19.10±0.30
	40	21.89±0.21	15.80±0.29	17.99±0.27	14.25±0.27	19.02±0.27
槲叶Quercus leaf	0	18.68±0.23	15.34±0.28	16.83±0.38	13.05±0.32	13.76±0.33
	10	18.74±0.32	15.39±0.28	16.96±0.28	13.10±0.25	13.88±0.30
	20	18.61±0.28	15.31±0.33	16.89±0.23	13.06±0.17	13.76±0.36
	30	18.53±0.19	15.34±0.31	16.78±0.31	13.05±0.21	13.72±0.29
	40	18.52±0.39	15.27±0.23	16.72±0.38	12.97±0.20	13.67±0.30

[1]	李宇, 刘翠君, 艾伦强, 方昕悦, 刘玉, 袁名远, 冉亚兰, 何美军. 恩施产区湖北贝母乙酸乙酯组分挥发性成分与抗菌活性研究[J]. 浙江农业学报, 2021, 33(6): 1088-1094.
[2]	岳登高, 程亮, 郭青云. 出芽短梗霉菌PA-2脂肽类物质抑菌活性及其发酵条件优化[J]. 浙江农业学报, 2021, 33(3): 479-489.
[3]	陈小洁, 王其, 张欣悦, 丁婷. 杜仲内生细菌拮抗小麦赤霉病菌研究[J]. 浙江农业学报, 2019, 31(5): 766-776.
[4]	邓振山, 魏婷婷, 苏瑞, 高飞, 刘玉珍, 陈邦凯, 莫达锐, 何茜, 许红霞. 一株具有抑菌活性的酸枣内生菌的分离[J]. 浙江农业学报, 2017, 29(12): 2068-2076.
[5]	黄华毅, 王佳琳, 马荣, 梁英梅, 田呈明. 枯草芽孢杆菌STO-12抑菌活性及其抑菌物质分析[J]. 浙江农业学报, 2017, 29(1): 81-88.
[6]	吴逸飞, 孙宏, 李园成, 王新, 柳永, 姚晓红, 汤江武. 微生物固态发酵对饲料营养特性的影响[J]. 浙江农业学报, 2016, 28(12): 2014-2020.
[7]	李兆双, 王喜男, 王鹏, 陈尚钘, 范国荣, 王宗德. 天然柠檬醛衍生物对食品腐败细菌的抑制活性[J]. 浙江农业学报, 2016, 28(11): 1928-1933.
[8]	钱卓权;殷皓臻;黄晓林;林少珍;南海函;*. 三种海藻抑菌活性和抗氧化活性[J]. , 2014, 26(2): 0-384387.
[9]	吴静;梁永利;史玉颖;李玉峰;马秀丽;姜亦飞;宋敏训;*. 乌骨鸡Cathelicidins 类抗菌肽基因在大肠杆菌中的融合表达与抑菌活性[J]. , 2013, 25(6): 0-1214.
[10]	谢秀枝;刘丽华;皮雄娥;刘伟;陈荣庆;王欣;*. 抗菌肽Caseicin A氨基酸排列顺序改变对其抑菌活性的影响[J]. , 2013, 25(2): 0-283.
[11]	刘辉辉;李书平;赵倩;赵淑江;*. 一株抗大黄鱼细菌性病原菌的活性海洋真菌的鉴定[J]. , 2012, 24(5): 0-807.
[12]	高广春;徐红星;郑许松;杨亚军;吕仲贤*;邱海萍. 香根草提取物对植物病原真菌的抑制作用[J]. , 2011, 23(3): 0-571.
[13]	赵进成;后家衡;杨宝峰;蒋冬花. 壳聚糖对8种植物病原真菌的抑制活性探讨[J]. , 2007, 19(6): 0-453.

粽叶提取物Rice dumplings leaves	pH	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	6.0	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 a	19.73±0.35 a
	5.0	25.48±0.41 a	23.32±0.31 a	22.62±0.21 a	19.03±0.32 a	20.05±0.38 a
	7.0	25.28±0.34 a	23.12±0.35 a	22.53±0.32 a	18.81±0.39 a	19.70±0.35 a
	9.0	23.97±0.50 b	21.95±0.46 b	21.35±0.34 b	17.79±0.22 b	18.48±0.19 b
	11.0	23.61±0.27 b	21.36±0.40 c	20.95±0.21 b	17.28±0.34 c	18.02±0.21 b
箬叶Indocalamus leaf	6.4	19.75±0.21 a	15.36±0.31 a	17.04±0.23 a	13.80±0.26 a	14.38±0.23 a
	5.0	19.89±0.30 a	15.55±0.27 a	17.36±0.35 a	14.09±0.17 a	14.53±0.20 a
	7.0	19.64±0.25 a	15.43±0.23 a	17.18±0.22 a	13.90±0.18 a	14.46±0.14 a
	9.0	18.71±0.24 b	14.63±0.26 b	16.37±0.20 b	13.19±0.16 b	13.52±0.23 b
	11.0	18.34±0.23 b	14.37±0.33 b	16.09±0.23 c	12.97±0.40 b	13.19±0.32 b
芦苇叶Reed leaf	6.2	22.00±0.39 a	16.03±0.21 a	18.18±0.36 a	14.37±0.35 a	19.10±0.21 a
	5.0	22.12±0.24 a	16.28±0.22 a	18.39±0.31 a	14.56±0.25 a	19.31±0.22 a
	7.0	22.05±0.29 a	16.19±0.20 a	18.24±0.22 a	14.38±0.22 a	19.21±0.23 a
	9.0	20.92±0.38 b	14.89±0.38 b	17.21±0.34 b	13.61±0.31 b	17.66±0.27 b
	11.0	20.58±0.23 b	14.50±0.22 b	16.77±0.43 b	13.30±0.27 b	17.32±0.32 b
槲叶Quercus leaf	6.5	18.68±0.23 a	15.34±0.28 a	16.83±0.38 a	13.05±0.32 a	13.76±0.33 a
	5.0	18.90±0.24 a	15.56±0.23 a	16.96±0.31 a	13.22±0.25 a	13.93±0.25 a
	7.0	18.72±0.29 a	15.39±0.29 a	16.78±0.37 a	13.08±0.09 a	13.89±0.18 a
	9.0	17.67±0.27 b	14.42±0.39 b	15.68±0.31 b	12.18±0.19 b	13.05±0.23 b
	11.0	17.33±0.22 b	14.06±0.20 c	15.40±0.35 b	11.88±0.20 b	12.79±0.23 b

粽叶提取物Rice dumplings leaves	pH	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	6.0	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 a	19.73±0.35 a
	5.0	25.48±0.41 a	23.32±0.31 a	22.62±0.21 a	19.03±0.32 a	20.05±0.38 a
	7.0	25.28±0.34 a	23.12±0.35 a	22.53±0.32 a	18.81±0.39 a	19.70±0.35 a
	9.0	23.97±0.50 b	21.95±0.46 b	21.35±0.34 b	17.79±0.22 b	18.48±0.19 b
	11.0	23.61±0.27 b	21.36±0.40 c	20.95±0.21 b	17.28±0.34 c	18.02±0.21 b
箬叶Indocalamus leaf	6.4	19.75±0.21 a	15.36±0.31 a	17.04±0.23 a	13.80±0.26 a	14.38±0.23 a
	5.0	19.89±0.30 a	15.55±0.27 a	17.36±0.35 a	14.09±0.17 a	14.53±0.20 a
	7.0	19.64±0.25 a	15.43±0.23 a	17.18±0.22 a	13.90±0.18 a	14.46±0.14 a
	9.0	18.71±0.24 b	14.63±0.26 b	16.37±0.20 b	13.19±0.16 b	13.52±0.23 b
	11.0	18.34±0.23 b	14.37±0.33 b	16.09±0.23 c	12.97±0.40 b	13.19±0.32 b
芦苇叶Reed leaf	6.2	22.00±0.39 a	16.03±0.21 a	18.18±0.36 a	14.37±0.35 a	19.10±0.21 a
	5.0	22.12±0.24 a	16.28±0.22 a	18.39±0.31 a	14.56±0.25 a	19.31±0.22 a
	7.0	22.05±0.29 a	16.19±0.20 a	18.24±0.22 a	14.38±0.22 a	19.21±0.23 a
	9.0	20.92±0.38 b	14.89±0.38 b	17.21±0.34 b	13.61±0.31 b	17.66±0.27 b
	11.0	20.58±0.23 b	14.50±0.22 b	16.77±0.43 b	13.30±0.27 b	17.32±0.32 b
槲叶Quercus leaf	6.5	18.68±0.23 a	15.34±0.28 a	16.83±0.38 a	13.05±0.32 a	13.76±0.33 a
	5.0	18.90±0.24 a	15.56±0.23 a	16.96±0.31 a	13.22±0.25 a	13.93±0.25 a
	7.0	18.72±0.29 a	15.39±0.29 a	16.78±0.37 a	13.08±0.09 a	13.89±0.18 a
	9.0	17.67±0.27 b	14.42±0.39 b	15.68±0.31 b	12.18±0.19 b	13.05±0.23 b
	11.0	17.33±0.22 b	14.06±0.20 c	15.40±0.35 b	11.88±0.20 b	12.79±0.23 b