| 竹叶防腐剂研究 |
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| 引用本文： | 张伟,袁耀武,檀建新,马雯.竹叶防腐剂研究[J].食品与机械,1999(1):37-37. |
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| 作者姓名： | 张伟 袁耀武 檀建新 马雯 |
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| 作者单位： | 河北农业大学食品科学系,071001,保定 |
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| 摘 要： | 本项研究从竹叶中提取防腐剂，测定了竹叶防腐剂的抑菌效果。结果证明竹叶防腐剂对食品腐败菌确有较强的抑菌作用，其对各种食品腐败菌的最小抑菌浓度分别为：大肠杆菌０．０８％，枯菌杆菌０．０４％，巨大也杆菌０．０４％，苏云金 菌０．０８％，青霉０．３２％，毛霉０．３２％，曲霉０．１６％，根霉０．３２％。啤酒酵母０．６４％。
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| 关 键 词： | 淡竹 竹叶 防腐剂 腐败菌 食品 抑菌作用 |
| 修稿时间： | 1998年10月16 |
Research of Preservative Extracted From Bamboo Leaves |
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| zhang Wei,Yuan Yaowu,Tan Jianxin,MA Wen.Research of Preservative Extracted From Bamboo Leaves[J].Food and Machinery,1999(1):37-37. |
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| Authors: | zhang Wei Yuan Yaowu Tan Jianxin MA Wen |
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| Affiliation: | Zhang Wei; Yuan Yaowu ;Tan Jianxin; Ma Wen |
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| Abstract: | The exctraction of preservative from bamboo leaves and the antimicrobial actions of preservative from bamboo leaves were introduced.The results showed that preservative from bamboo leaves had obvious antimicrobial actions.The antimicrobial minimum dosage of preservative from bamboo leaves was respectively as follows: escherichiu coli: 0. 08 %, bucillrs subtilus: 0 .04%; bacillus megatherium:0. 04 %; bacillus thuringienss: 0. 08 %: penicillium: 0. 32%; mucor: 0. 32%; aspergillus:0. 16 %, rhizopus: 0. 32%, sacchharom yces cererisiae, 0. 64 %. |
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| Keywords: | Phyllostachys glauca mcclare Bamboo leaves Preservative Spoilage bacterium Antimicrobial action |
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