| 植物源真菌抑制剂的筛选和复配研究 |
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| 引用本文： | 汪生,周涛. 植物源真菌抑制剂的筛选和复配研究[J]. 食品科学, 2007, 28(7): 335-338 |
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| 作者姓名： | 汪生 周涛 |
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| 作者单位： | 南京师范大学食品科学与工程系； 南京师范大学食品科学与工程系 江苏南京210097； 江苏南京210097； |
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| 基金项目： | 南京师范大学科研启动资金项目;亚联董项目 |
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| 摘 要： | 本实验为筛选出合适的天然真菌抑制剂,对药食同源植物的抗真菌效果进行了研究,分析了不同药用植物醇提液的抗真菌作用,选择其中四种抑菌性较强的原料进行复配抑菌实验,确定其复配的最佳配比。研究结果表明:抑菌作用较强的为乌梅、肉桂、八角、丁香,其复配的最佳配比为8:5:2:8,最低抑菌浓度为2.5～5.0mg/ml。
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| 关 键 词： | 植物原料 天然防腐剂 复配 抗真菌特性 |
| 文章编号： | 1002-6630（2007）07-0335-04 |
| 修稿时间： | 2007-05-19 |
Study on Selection and Combination of Antifungal Natural Preservatives from Plants |
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| WANG Sheng,ZHOU Tao. Study on Selection and Combination of Antifungal Natural Preservatives from Plants[J]. Food Science, 2007, 28(7): 335-338 |
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| Authors: | WANG Sheng ZHOU Tao |
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| Affiliation: | Department of Food Science and Technology, Nanjing Normal University, Nanjing 210097, China |
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| Abstract: | To select optimum natural preservatives, we studied the antifungal effect of liquid from medical plants extracted by alcohol, and did antifungal experiment using some of them, which had stronger inhabited effect to combine. Then experiment got better optimum ratio which was obtained by the orthogonal design. The results showed that the stronger antimicrobial activities medical plants were Prunusmume S., Cinnamomum cassia Presl, Illicium verum and Syzygium aromaticum. The optimum ratio 8:5:2:8 and MIC 2.5～5.0mg/ml. |
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| Keywords: | plants natural preservatives combination antifungal activities |
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