| MIC法测定四种抗氧化剂的抑菌作用 |
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| 引用本文： | 杜林,黄小丹,赵文红,吴艳艳. MIC法测定四种抗氧化剂的抑菌作用[J]. 中国调味品, 2006, 0(8): 41-44 |
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| 作者姓名： | 杜林 黄小丹 赵文红 吴艳艳 |
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| 作者单位： | 仲恺农业技术学院,食品系,广州,510225 |
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| 摘 要： | 本文采用最小抑菌浓度法（MIC）测定了抗氧化剂丁基羟基茴香醚（BHA）、二丁基羟基甲苯（BHT）、特丁基对苯二酚（TBHQ）、没食子酸丙酯（PG）对食品中常见的大肠杆菌、沙门氏菌、枯草杆菌、酵母菌、黑曲霉、青霉等的抑菌作用。结果表明：所用的抗氧化剂对几种待测微生物均有不同程度的抑菌作用。以最小抑菌浓度来比较，各抗氧化剂的抑菌作用由强到弱依次为：TBHQ〉BHA〉PG〉BHT。
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| 关 键 词： | 抗氧化剂 抑菌作用 最小抑菌浓度法 |
| 收稿时间： | 2006-04-09 |
Study on the antimicrobial effects of four antioxidants |
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| DU Lin,HUANG Xiao-dan,ZHAO Wen-hong,WU Yan-yan. Study on the antimicrobial effects of four antioxidants[J]. China Condiment, 2006, 0(8): 41-44 |
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| Authors: | DU Lin HUANG Xiao-dan ZHAO Wen-hong WU Yan-yan |
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| Affiliation: | Department of Food Science, Zhongkai Agroteehnieal College, Guangzhou 510225 ,China |
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| Abstract: | The antimicrobial effect of antioxidants,including BHA, BHT,TBHQ,PG was studied.The results showed that antioxidants with a certain concentration could inhibit the growth of microorganisms,such as Escherichia coli,Salmonella sp,Bacillus subtil,Aspergillus niger,Penicillium,S.cerevisiae.The antimicrobial effects were stronger according to the increasing of antioxidants concentrations.The order of antimicrobial effects from strong to weak is TBHQ>BHA>PG>BHT. |
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| Keywords: | antioxidants antimicrobial effect MIC |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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