| 柠檬醛对花生酱的防腐效果 |
| |
| 引用本文： | 余伯良,周健,罗惠波. 柠檬醛对花生酱的防腐效果[J]. 中国调味品, 2002, 0(3): 30-33 |
| |
| 作者姓名： | 余伯良 周健 罗惠波 |
| |
| 作者单位： | 四川轻化工学院,生物工程系,四川,自贡,643033 |
| |
| 摘 要： | 采用平板法比较柠檬醛与合成食用防腐剂苯甲酸钠、山梨酸钾对8种霉菌的抗菌效力。结果表明，在花生酱pH5.5时，柠檬醛对多数霉菌的最低抑菌浓度（MIC）为0．10％，山梨酸钾为0．10％，而苯甲酸钠的MIC值在0．35％或0．35％以上。同时，从柠檬醛与黄曲霉产毒关系的试验中发现，柠檬醛对黄曲霉产生黄曲霉毒素有较强的抑制作用。
|
| 关 键 词： | 柠檬醛 花生酱 霉菌 黄曲霉毒素 防腐剂 |
| 文章编号： | 1000-9973(2002)03-0030-04 |
| 修稿时间： | 2002-01-21 |
The preservative effect of the citral on peanut butter |
| |
| YU Bo liang,ZHOU Jian,LUO Hui bo. The preservative effect of the citral on peanut butter[J]. China Condiment, 2002, 0(3): 30-33 |
| |
| Authors: | YU Bo liang ZHOU Jian LUO Hui bo |
| |
| Abstract: | The antibiotic activity of citral,sodium benzoate and potassium sorbate(chemical food preservatives)on five kinds of moulds were compared by the plating method The minimum antibiotic concentration of citral and potassium sorbate on most of moulds were 0 10% and 0 10% in peanut butter at a pH of 5 5;but sodium benzoate is 0 35% or forereach 0 35% The effect of citral on aflatoxin production was also studied,the result shows that ability of Aspergillus flavus to produce aflatoxin was strongly inhibited by citral |
| |
| Keywords: | citral peanut butter moulds aflatoxin preservative |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
