| 山茱萸果肉抑菌物质提取条件的研究 |
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| 引用本文： | 黄钰铃,宋凤敏,王斌.山茱萸果肉抑菌物质提取条件的研究[J].食品科技,2004(7):64-66. |
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| 作者姓名： | 黄钰铃 宋凤敏 王斌 |
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| 作者单位： | 1. 三峡大学,宜昌,443002
2. 西北农林科技大学,杨凌,712100 |
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| 基金项目： | 陕西省攻关项目(2002K02-G13-1)。 |
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| 摘 要： | 通过抑菌圈直径的测定,对影响山茱萸果肉中抑菌物质提取的条件如温度、时间、比例等进行了单因素试验,然后进行正交试验,得出最佳提取条件为A_3B_2C_1。
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| 关 键 词： | 山茱萸果肉 抑菌 提取 |
| 文章编号： | 1005-9989(2004)07-0064-03 |
| 修稿时间： | 2004年1月13日 |
Extraction of antimicrobe substance from fruit of medicinal cornel |
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| HUANG Yu-ling,SONG Feng-min,WANG Bin.Extraction of antimicrobe substance from fruit of medicinal cornel[J].Food Science and Technology,2004(7):64-66. |
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| Authors: | HUANG Yu-ling SONG Feng-min WANG Bin |
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| Affiliation: | HUANG Yu-ling1,SONG Feng-min2,WANG Bin2 |
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| Abstract: | By measuring the size of encircling the diameter of inhibiting the growth of bacteria, the extraction factors were researched, such as temperature, time and proportion and so on. The optimum extracting conditions of inhibits bacteria substance was A3B2C1. |
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| Keywords: | fruit of medicinal cornel antimicrobe extract |
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