| 蜂胶的抗菌性及其影响因素的研究 |
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| 引用本文： | 周建新,姚明兰,岳文倩,潘海琼.蜂胶的抗菌性及其影响因素的研究[J].食品与发酵工业,2007,33(3):41-43. |
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| 作者姓名： | 周建新 姚明兰 岳文倩 潘海琼 |
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| 作者单位： | 南京财经大学江苏省粮油品质控制及深加工重点实验室,江苏南京,210003 |
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| 摘 要： | 研究了蜂胶的抗菌性及其影响因素。结果表明,蜂胶乙醇浸提液对食品中常见微生物具有不同程度的抗菌作用,抗菌作用与蜂胶浓度呈正相关,最低抗细菌浓度为0.014%。基质pH值对蜂胶的抗菌作用没有影响,而蜂胶热处理会降低其抗菌作用。蜂胶对菌的作用方式是杀菌,并且致死时间在0.5h以内。
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| 关 键 词： | 蜂胶 抗菌性 热处理 pH 作用方式 |
| 修稿时间： | 08 3 2006 12:00AM |
Study on the Antimicrobial Activity and Influencing Factors of Propolis |
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| Zhou Jianxin,Yao Minglan,Yue Wenqian,Pan Haiqiong.Study on the Antimicrobial Activity and Influencing Factors of Propolis[J].Food and Fermentation Industries,2007,33(3):41-43. |
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| Authors: | Zhou Jianxin Yao Minglan Yue Wenqian Pan Haiqiong |
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| Affiliation: | Jiangsu Provincial Key Lab of Quality Controls and Further Processing of Grain and Oils, Nanjing University of Finance and Economics, Nanjing, 210003, China |
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| Abstract: | The antimicrobial activity and influencing factors of propolis were investigated.The result showed that ethanolic extract of propolis had different antimicrobial activities against common contaminative microorganisms in food,and antimicrobial activities of propolis increased with increasing prololis concentration.The minimal inhibition concentrations(MIC) were 0.14% against bacteria.The antimicrobial activity of propolis can not be affected by pH value of substrate,but may be reduced by heat treatment.Functionary mode of propolis was sterilization and lethal time was within 0.5h. |
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| Keywords: | pH |
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