| 复合有机酸保鲜剂OAA-7的抑菌特性研究 |
| |
| 引用本文： | 钟业俊,严杰琳,刘成梅,刘伟,王倩,陈发荣. 复合有机酸保鲜剂OAA-7的抑菌特性研究[J]. 现代食品科技, 2009, 25(8): 877-880 |
| |
| 作者姓名： | 钟业俊 严杰琳 刘成梅 刘伟 王倩 陈发荣 |
| |
| 作者单位： | 南昌大学生物质转化教育部工程研究中心,食品科学与技术国家重点实验室,江西,南昌,330047 |
| |
| 基金项目： | 食品科学与技术国家重点实验室目标导向项目 |
| |
| 摘 要： | 本实验以复配保鲜剂OAA-7(主要成分为抗坏血酸、柠檬酸、乳酸、丙氨酸、氯化钠、氯化钙和丙三醇)为对象,研究OAA-7抑菌谱,以及温度、pH、保存条件对其抑菌活性的影响.结果表明,OAA-7抑菌活性强、pH作用范围广,性质稳定,保质期长,在高温下也有较高的活性;对革兰氏阳性细菌、革兰氏阴性细菌以及霉菌都有抑制作用.
|
| 关 键 词： | 有机酸保鲜剂 抑菌特性 |
Bacteriostasis Characteristics of Fresh-keeping Agent of Compound Organic Acids OAA-7 |
| |
| ZHONG Ye-jun,YAN Jie-lin,LIU Cheng-mei,LIU Wei,WANG Qian,CHEN Fa-rong. Bacteriostasis Characteristics of Fresh-keeping Agent of Compound Organic Acids OAA-7[J]. Modern Food Science & Technology, 2009, 25(8): 877-880 |
| |
| Authors: | ZHONG Ye-jun YAN Jie-lin LIU Cheng-mei LIU Wei WANG Qian CHEN Fa-rong |
| |
| Affiliation: | Engineering Research Center of Biomass Conversion;Ministry of Education;State Key Laboratory of Food Science and Technology;Nanchang University;Nanchang 330047;China |
| |
| Abstract: | In this paper, the influences of temperature, pH, and preserving conditions on antibacterial activities and spectrum of the compound fresh-keeping agent OAA-7(consist of Ascorbic acid, citric acid, lactic acid, alanine, sodium chloride, calcium chloride and glycerol ) were studied. The results indicated that OAA-7 had high stability, long product quality-guaranteeing period and high antibacterial activities in wide range of pH value at even high temperatures. OAA-7 also showed good inhibition effects on Gra... |
| |
| Keywords: | Fresh-keeping Agent of Organic Acid Bacteriostasis Characteristics |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
