| 花椒油抑菌效果探讨 |
| |
| 引用本文： | 徐坤. 花椒油抑菌效果探讨[J]. 中国调味品, 2011, 36(5) |
| |
| 作者姓名： | 徐坤 |
| |
| 作者单位： | 四川教育学院,成都,610041 |
| |
| 摘 要： | 文章以花椒油为研究对象,以大肠杆菌、金黄色葡萄球菌、枯草杆菌、黑曲霉为指示菌,采用滤纸片法对花椒油抑菌谱及最低抑菌浓度进行研究;进一步了解花椒油抑菌的稳定性.结果显示:花椒油对大肠杆菌、枯草杆菌和黑曲霉菌的抑制作用显著,其对枯草杆菌和黑曲霉的最低抑菌浓度低至0.159 g/mL,对大肠杆菌的最低抑菌浓度为0.318 g/mL.并且其在一定温度、无机盐以及紫外光条件下,依然能发挥出良好的抑菌效果,稳定性较好.
|
| 关 键 词： | 花椒油 抑菌 稳定性 效果 |
Research on bacteriostatic effect of zanthoxylum oil |
| |
| XU Kun. Research on bacteriostatic effect of zanthoxylum oil[J]. China Condiment, 2011, 36(5) |
| |
| Authors: | XU Kun |
| |
| Affiliation: | XU Kun(Sichuan College of Education,Chengdu 610041,China) |
| |
| Abstract: | The bacteriostatic spectrum and minimum inhibitory concentration of zanthoxylum oil were studied by using Filter paper method and Escherichia coli,staphylococcus aureus,Bacillus subtilis and Aspergillus niger were selected as indicators,then a better understanding of antimicrobial stability under the best inhibitory concentration of zanthoxylum oil in the paper.The result show: the zanthoxylum oil significant inhibition on Escherichia coli,bacillus subtilis and Aspergillus niger.The lowest inhibitory concen... |
| |
| Keywords: | zanthoxylum oil bacteriostat stability effect |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
