| 从植物中提取天然防腐剂的研究 |
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| 引用本文： | 吴传茂,吴周和,曾莹,何霞辉,陈士英.从植物中提取天然防腐剂的研究[J].食品科学,2000,21(9):24-27. |
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| 作者姓名： | 吴传茂 吴周和 曾莹 何霞辉 陈士英 |
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| 作者单位： | 湖北工学院生物工程系 430068 |
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| 摘 要： | 用滤纸片法比较二十余种植物材料的抑菌效力，对其中抑菌效力较强的辣椒、丁香、迷迭香、乌梅、甘草提取液的应用性能用平板稀释法进行试验，并将提取的天然防腐剂用于酱油及汽水防腐，３￣６个月后检查，细菌指标均合格。
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| 关 键 词： | 植物材料 抑菌作用 天然防腐剂 应用 提取 |
Extraction Study on Natural Plant Ingredients As Preservative |
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| Wu Chuanmao et al..Extraction Study on Natural Plant Ingredients As Preservative[J].Food Science,2000,21(9):24-27. |
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| Authors: | Wu Chuanmao |
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| Affiliation: | Wu Chuanmao et al. |
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| Abstract: | More than twenty plant materials were compared with their inhibiting bacteria capacity by the paper filtering method.Anong them the extract of Capsicum frutescens line. eugenig largophy. posemary. licorice root.smoked plum and dark plum were tested with plate count. They showed application possibility for bacterial inhibition. These extracted natural preservitives were added to soybean sauce and carbonated beverapes,which had been stored for 3-6 months. The bacteria number countedmet with the sanitary standard. |
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| Keywords: | Plant material Bacteria inhibition Natural preservitives Application |
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