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Study on Antibacterial Activity of Anthocyanins from Blueberry Wine Pomace

文献类型： 外文期刊

作者： Liu, Chen 1 ; Liu, Anjun 1 ; Ma, Yanhong 2 ; Huang, Kaihong 2 ; Li, Yahui 2 ; Zhang, Hongzhi 2 ;

作者机构： 1.Tianjin Univ Sci & Technol, Sch Food Engn & Biol Technol, Tianjin, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Jiangsu, Peoples R China

关键词： Blueberry wine pomace;anthocyanins;antibacterial activity

期刊名称：PROCEEDINGS OF THE 2015 INTERNATIONAL POWER, ELECTRONICS AND MATERIALS ENGINEERING CONFERENCE

ISSN： 2352-5401

年卷期： 2015 年 17 卷

页码：

收录情况： SCI

摘要： This paper studied the antibacterial activity of the anthocyanins from blueberry wine pomace. The blueberry wine pomace, which is by product in blueberry wine process, is rich in anthocyanins, and the anthocyanins extract from blueberry wine pomace, then the extraction was purified and components of purification were analyzed by HPLC. The common food contaminating bacteria such as S.aureus, E.coli and Salmonella were used as tested microorganisms. The diameter of inhibition zone and the value of the minimum inhibitory concentration (MIC) was used as the activity monitoring parameter. The main results are as follows: after analysed by high efficiency liquid chromatography, there are three kinds of anthocyanins in purified anthocyanins, and the Cyanidin-3-glucoside was confirmed. The sum of relative peak area for three kinds of anthocyanins is 62.81%, and the anthocyanins displayed significant inhibition to S.aureus, E.coli and Salmonella, and assessment of minimum inhibitory concentration showed that anthocyanins of 5mg/mL, 10 mg/mL, and 20mg /mL were the MIC value respectively.

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