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摘要据统计，全世界每年有 20% 左右的肉制品损失于各种腐败变质。这不仅导致经济上的损失，更危及消费者的健康和生命。其中微生物污染是导致食品腐败变质的主要原因之一。本论文以石榴加工中的副产物——石榴果皮为材料，以食品中的常见腐败菌为供试菌，以抑菌圈直径为活性追踪指标，对石榴果皮中抑菌活性物质的抑菌特性、成分分析、提取的工艺条件进行了系统的研究，研究结果为石榴果皮工业化开发利用和研制新型食品防腐剂提供了理论和技术依据。本论文主要研究结果如下：61597
（1）对石榴果皮提取物抑菌活性初步研究结果表明，石榴果皮乙醇提取物对九种食品腐败菌均有抑制作用，其中对溶酪大球菌、藤黄微球菌和变形杆菌的抑制作用最为显著。对各供试菌的抑制效果依次为：溶酪大球菌＞藤黄微球菌＞变形杆菌＞腐生葡萄球菌＞枯草芽孢杆菌、大肠杆菌＞荧光假单胞杆菌、产气肠杆菌＞白色链球菌。
（2）采用药物平板稀释法研究了石榴果皮乙醇提取物对九种食品腐败菌的最低抑制浓度（MIC）（以生药量计），实验结果表明：石榴果皮乙醇提取物对溶酪大球菌和藤黄微球菌的抑制作用最强，其MIC值为12.5 mg/mL；对腐生葡萄球菌、变形杆菌、大肠杆菌的MIC值为25 mg/mL；对枯草芽孢杆菌、产气肠杆菌、白色念珠菌、荧光假单胞杆菌的MIC值为50 mg/mL。
（3）采用药物平板稀释法研究了石榴果皮乙醇提取物各萃取相对溶酪大球菌、和藤黄微球菌的抑菌活性。结果表明正丁醇萃取物具有显著的抑菌效果，对溶酪大球菌和藤黄微球菌的MIC值（以生药量计）均为12.5 mg/mL，较之未经萃取的石榴果皮乙醇提取物对这两种菌MIC值没有变化，乙酸乙酯萃取物抑菌活性较弱，对溶酪大球菌的MIC值为50 mg/mL，对藤黄微球菌的MIC值为25 mg/mL,剩余水层物质几乎没有没有抑菌活性。以上实验表明石榴果皮乙醇提取物主要抑菌活性物质集中于正丁醇萃取物中。
（4）以溶酪大球菌为指示菌，研究了热处理和紫外照射处理对石榴果皮正丁醇萃取物抑菌活性的影响。结果表明高温处理和紫外照射对石榴果皮正丁醇萃取物的抑菌活性几乎没有影响。
Abstract According to statistics, about 20% of meat and meat products were polluted by food spoilage every year in the world, which not only causes great economic losses, but also is extremely detrimental to human health. Previous studies showed that a major of food deterioration was caused by microbial contamination. In this work, Pomegranate peel is byproduct in pomegranate juice process, in order to investigate antimicrobial activity of pomegranate peel, common food contaminating microorganisms were used as tested microorganisms, the diameter of inhibition zone was used as the activity monitoring parameter.This paper studied the antagonistic property for extracting antibacterial substances from pomegranate peel, component analysis and the extraction condition. These researches would give reference for exploitation and developing new food preservatives. The main results are shown as follows:
(1) Preliminary results revealed that the ethanol extract from pomegranate peel have antimicrobial activity for nine microbial contamination, in which Macrococcus caseolyticus,Micrococcuslu teus and Proteusbacillus vulgaris are the mose potent. The antimicrobial activity was in sequence of M.caseolyticus＞M.luteus＞P.vulgaris＞S.saprophyticus＞B.subtilis, E.coli＞E.aerogenes, P.fluorescens＞M.albican.
(2) The MIC value of the ethanol extracts from pomegranate peel to the all tested microorganism were further examined. The results showed that the ethanol extracts of pomegranate peel had strong inhibitory effects on Macrococcus caseolyticus, Micrococcus luteus; the MIC of the ethanol extracts from pomegranate peel to Macrococcus caseolyticus and Micrococcus luteus were 12.5 mg/mL respectively; while the MIC of the extract to Staphylococcus saprophyticus, Proteusbacillus vulgaris, Escherichia coli were 25 mg/mL; the MIC of the extract to Bacillus subtilis, Enterobacter aerogenes ,Monilia albicanand Pseudomonas fluorescens were 50 mg/mL.