Study on Antibacterial properties of Flavonoids from the peels of Garcinia mangostana
In this paper, the antibacterial properties of flavonoids from the peels of mangosteen on the common corruptive bacteria （Staphylococcus aureus, Escherichia coli, Micrococcus tetragenus, Salmonella, Shigella） in food processing and storage are studied by inhibition stability tests. The inhibition experiments show that the antibacterial effect of flavonoids from the peels of mangosteen on these five types of bacte- ria is in the following order： Staphylococcus aureus〉Escherichia coli〉Shigella〉Micrococcus tetragenus 〉 Salmonella. The MIC of flavonoid extracts from the peels of mangosteen for Staphylococcus aureus, that of Escherichia coli and Shigella is 0.76mg/mL, and that of Micrococcus tetragenus and Salmonella is 1.33mg/mL. The stability tests show that the antibacterial activity of flavonoid extracts first increased and then decreased with the increase of the temperature. But in total it has little effect. The results show that the flavonoid extracts is quite stable to acid and alkali. When in the acidic conditions, inhibitory effect gains the best, when the pH above 10, the antibacterial activity weakened. The antibacterial activity weakened under the 15W ultraviolet irradiation. So the flavonoid extracts can be stored away from light
the peels of Garcinia mangostana LFlavonoidsAntibacterial Characterization
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万方数据
维普
