| 花椒挥发油抑菌作用研究 |
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| 引用本文： | 干 信,吴士筠,高雯琪. 花椒挥发油抑菌作用研究[J]. 食品科学, 2009, 30(21): 128-130. DOI: 10.7506/spkx1002-6300-200921030 |
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| 作者姓名： | 干 信 吴士筠 高雯琪 |
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| 作者单位： | 中南民族大学工商学院环境与生命科学系 |
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| 摘 要： | 采用滤纸扩散法和平板涂布法测定花椒挥发油的抑菌效果和最小抑菌浓度(MIC 值)。结果表明：花椒挥发油不仅能抑制革兰氏阴性菌, 也能抑制革兰氏阳性菌，同时对霉菌、真菌也有抑制作用，尤其对青霉和黑曲霉的抑菌效果最好。花椒挥发油可作为天然抑菌剂，用于医药等领域。
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| 关 键 词： | 花椒 有效成分 挥发油 抑菌作用 |
| 收稿时间： | 2009-06-28 |
Antimicrobial Activity of Volatile Oil from Peppers |
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| GAN Xin,WU Shi-jun,GAO Wen-qi. Antimicrobial Activity of Volatile Oil from Peppers[J]. Food Science, 2009, 30(21): 128-130. DOI: 10.7506/spkx1002-6300-200921030 |
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| Authors: | GAN Xin WU Shi-jun GAO Wen-qi |
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| Affiliation: | (Department of Environment and Life Science, College of Engineering and Commerce, South-Central University for Nationalities,Wuhan 430065, China) |
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| Abstract: | Filter paper diffusion method and plate coating method were separately used to determine inhibitory effect and minimum inhibitory concentration (MIC) of volatile oil from peppers against bacteria, molds and yeasts. Results indicated that volatile oil from Zanthoxylum bungeanumm Maxim or Zanthoxylum bungeanumm Mei could inhibit the growth of gram-negative bacteria, gram-positive bacteria, mould and fungi. The maximum inhibitory effect on Penicillium sp. and Aspergillus niger was observed. Therefore, volatile oil from peppers will be promising in the filed of medicine as a natural antimicrobial agent. |
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| Keywords: | Zanthoxylum bungeanumm Maxim bioactive component volatile oil bacteriostatic action |
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