| 不同浸提条件对植物香辛料抑菌性能的影响 |
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| 引用本文： | 马丽珍,南庆贤,陈超.不同浸提条件对植物香辛料抑菌性能的影响[J].食品与发酵工业,2003,29(12):8-12. |
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| 作者姓名： | 马丽珍 南庆贤 陈超 |
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| 作者单位： | 1. 山西农业大学食品学院,太谷,030801;中国农业大学食品工程学院,北京,100083
2. 中国农业大学食品工程学院,北京,100083 |
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| 基金项目： | 国家“十五”科技攻关项目 (2 0 0 1BA50 1A1 1 )部分研究内容 |
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| 摘 要： | 利用滤纸片试验法 ,以假单胞菌、热死环丝菌、金黄色葡萄球菌、大肠杆菌和乳酸菌为供试菌 ,通过 3因子二次正交旋转设计 ,试验表明 ,丁香用有机溶液浸提、桂皮用水溶液浸提的抑菌效果好 ,它们最佳的浸提条件分别为 :6%的丁香粉溶于 3 1 8%的乙醇溶液中 ,70℃水浴 6h ;5 6%的桂皮粉溶于水溶液中 ,70℃水浴 7h。
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| 关 键 词： | 丁香 桂皮 抑菌 正交旋转设计 |
Effect of Digestion Conditions on Bacteriostasis Property of Vegetable Spices |
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| Ma Lizhen , Nan Qingxian Chen Chao.Effect of Digestion Conditions on Bacteriostasis Property of Vegetable Spices[J].Food and Fermentation Industries,2003,29(12):8-12. |
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| Authors: | Ma Lizhen Nan Qingxian Chen Chao |
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| Affiliation: | Ma Lizhen 1,2 Nan Qingxian 2 Chen Chao 2 1 |
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| Abstract: | The paper studies the bacteriostasis property of vegetable spices deploying the paper filtering method. Pseudomona, Brochothrix thermosphact, Staphylococcu aureu, Escherichia coli and Lactobacillus were used as the experimental bacteria. The results showed that the bacteriostasis property of clove was better when extracted using organic solvent, while it was better for the cinnamon to extract using water. The optimized extraction conditions for clove were that dissolving clove powder in 31.8% ethanol to make 6% solution and incubate the solution for 6 hours at 70℃ water bath. The optimized conditions for cinnamon were that dissolving cinnamon powder to make 5.6% water solution and incubate the solution for 7 h at 70℃ water bath. |
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| Keywords: | clove cassia bark inhibiting bacteria orthogonal rotating design |
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