| 生姜的抗菌及抗氧化作用的研究进展 |
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| 引用本文： | 邓开野,周海钰,邢盼盼. 生姜的抗菌及抗氧化作用的研究进展[J]. 中国调味品, 2012, 37(2): 28-31 |
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| 作者姓名： | 邓开野 周海钰 邢盼盼 |
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| 作者单位： | 1. 仲恺农业工程学院轻工食品学院,广州,510225
2. 华南农业大学农学院,广州,510642 |
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| 摘 要： | 文章主要介绍了生姜的化学成分及其提取物的提取方法,重点对生姜的抗菌和抗氧化作用研究进展进行了综述,以期为生姜的综合利用拓展方向。
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| 关 键 词： | 生姜 抗菌作用 抗氧化作用 |
The research progress of antibacterial and antioxidant effect of ginger |
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| DENG Kai-ye , ZHOU Hai-yu , XING Pan-pan. The research progress of antibacterial and antioxidant effect of ginger[J]. China Condiment, 2012, 37(2): 28-31 |
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| Authors: | DENG Kai-ye ZHOU Hai-yu XING Pan-pan |
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| Affiliation: | 1(1.College of Light Industry and Food,Zhongkai University of Agricultural and Engineering, Guangzhou 510225,China;2.College of Agriculture,South China Agriculture University,Guangzhou 510642,China) |
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| Abstract: | The chemical composition of ginger and the extract method of the extraction were introduced in this paper.The research progress of antibacterial and antioxidant effect of ginger were summarized mainly in this paper.The purpose was to promote the development of comprehensive utilization of ginger. |
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| Keywords: | ginger antioxidant effect antibacterial action |
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