Antibacterial Activity of Components of Prunus mume against Foodborne Pathogens

被引：0
|
作者：
Song S. [1 ]
Wang X. [2 ]
Gao Z. [1 ]
机构：
[1] College of Horticulture, Nanjing Agricultural University, Nanjing
[2] Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 02期
关键词：
Antibacterial activity; Extracted component; Food borne pathogen; Liquid chromatography-mass spectrum (LC-MS); Prunus mume;
D O I：
10.16429/j.1009-7848.2020.02.037
中图分类号：
学科分类号：
摘要：
In order to know which component in Prunus mume had good inhibitory activity on food borne pathogens and its composition, the antibiotic activities of these components extracted by chloroform, ethyl acetate and n-butyl alcohol, also the composition of the extract with best activities were researched. The results showed that all components had inhibitory effects against the five bacteria, of which the effect of ethyl acetate extract was the best. Liquid chromatography-mass spectrometry(LC-MS) analysis of ethyl acetate extract showed the main chemical compounds in ethyl acetate component were caffeoylshikimic acid and its derivatives, which suggested that the caffeoylshikimic compounds might have antibiotic activity. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：307 / 314
页数：7
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