为了解山胡椒提取物的抑菌活性和稳定性,通过抑菌实验和稳定性实验,研究了山胡椒水提物、75%乙醇提取物和乙酸乙酯提取物对5种常见食源性污染菌的抑制作用,并探讨了热处理、pH值及紫外照射对山胡椒75%乙醇提取物及乙酸乙酯提取物抑菌稳定性的影响。结果表明,3种提取物对供试菌的抑菌效果大小顺序为:乙酸乙酯提取物>75%乙醇提取物>水提物。稳定性实验表明,山胡椒提取物的热稳定性良好;pH值和紫外照射对山胡椒提取物抑菌活性有一定影响,最适pH值为5～7;紫外照射不超过10 min时抑菌活性稳定,超过30 min后抑菌活性减弱,甚至消失。

In this study,water extract,75% ethanol extract and ethyl acetate extract from Litsea cubeba were tested for their antimicrobial activities against five common food borne pathogenic microbes.Meanwhile,thermal treatment,pH and UV irradiation affecting the antimicrobial activity of the 75% ethanol extract and ethyl acetate extract were also investigated.The results showed that the extracts sequentially inhibited five common microbes in the following order: ethyl acetate extract>75% ethanol extract>water extract.Stability experiments revealed that the extracts were stable to heat.Meanwhile pH and UV irradiation had strong influence on the antimicrobial effect of the extracts,and the optimal pH was 5～7.The antimicrobial activity of the extract exhibited good stability when the time of UV irradiation was less than 10 min,but it obviously decreased or even disappeared after treatment for 30 min.