| 两种天然保鲜剂抑菌性能的对照研究 |
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| 引用本文： | 郑俏然,姚成强,郑丽霞.两种天然保鲜剂抑菌性能的对照研究[J].食品科技,2011(7):244-247. |
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| 作者姓名： | 郑俏然 姚成强 郑丽霞 |
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| 作者单位： | 长江师范学院生命科学与技术学院; |
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| 摘 要： | 通过95%无水乙醇振荡提取以制备大蒜及生姜提取液,用牛津杯法研究其对不同菌种的抑制作用及不同浓度、pH、热处理等对大蒜及生姜提取液抑菌性能的影响。研究表明,大蒜提取液、生姜提取液对革兰阴性菌和革兰阳性菌均有抑菌作用,其抑菌活性随均浓度升高而增强,有效抑菌浓度为20%以上;弱酸环境下的大蒜、生姜提取液比在中性和弱碱性条件下的抑菌活性强;大蒜提取液的热稳定性较弱,而生姜提取液具有良好的热稳定性。
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| 关 键 词： | 大蒜 生姜 提取液 抑菌性能 |
Comparative on antibacterial activities of two natural antistaling agents |
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| ZHENG Qiao-ran,YAO Cheng-qiang,ZHANG Li-xia.Comparative on antibacterial activities of two natural antistaling agents[J].Food Science and Technology,2011(7):244-247. |
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| Authors: | ZHENG Qiao-ran YAO Cheng-qiang ZHANG Li-xia |
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| Affiliation: | ZHENG Qiao-ran,YAO Cheng-qiang,ZHANG Li-xia(College of Life Science,Yangtze Normal University,Chongqing 408100) |
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| Abstract: | Ethanol extraction was adopted to extract the extraction of garlic and ginger,and the antibacterial activities toward various bacteria was determined and the influence of conditions including concentration,pH,thermal treatment on antibacterial effects of the extraction of garlic and ginger were studied.The results were as follow:both of the extraction of garlic and ginger could inhibit to bacterial:Escherichia coli,Staphylococcus aureus,and they had more prominent antibacterial activity at low pH,the ginger... |
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| Keywords: | garlic ginger extraction antibacterial activities |
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