| 十三香调味料精油的抑菌作用研究 |
| |
| 引用本文： | 王海平,黄和升,黄秀锦,谭佩毅.十三香调味料精油的抑菌作用研究[J].现代食品科技,2012,28(12):1675-1676. |
| |
| 作者姓名： | 王海平 黄和升 黄秀锦 谭佩毅 |
| |
| 作者单位： | 江苏食品职业技术学院;江苏省食品加工工程技术研究开发中心 |
| |
| 摘 要： | 采用水蒸气蒸馏法提取十三香调味料的精油,测定十三香调味料精油对常见细菌、霉菌和酵母菌的抑菌圈、最低抑菌浓度及气态防腐作用。结果表明:十三香调味料精油对受试微生物抑菌作用程度依次为:霉菌>细菌>酵母菌。十三香调味料精油具有气态防腐性,具有实际应用于食品防腐保鲜的潜力。
|
| 关 键 词： | 十三香精油 抑菌作用 最小抑菌浓度 气态防腐 |
| 收稿时间： | 2012/6/19 0:00:00 |
Research on Antimicrobial Activity of Thirteen-spices Essential Oil |
| |
| WANG Hai-ping,HUANG He-sheng,HUANG Xiu-jin and TAN Pei-yi.Research on Antimicrobial Activity of Thirteen-spices Essential Oil[J].Modern Food Science & Technology,2012,28(12):1675-1676. |
| |
| Authors: | WANG Hai-ping HUANG He-sheng HUANG Xiu-jin and TAN Pei-yi |
| |
| Affiliation: | 1,2(1.Jiangsu Food Science College,Huaian 223003,China)(2.Jiangsu Food Processing Research and Development Center,Huai’an 223003,China) |
| |
| Abstract: | Essential oils were extracted by steam distillation from the thirteen incense spices. The antimicrobial activity of essential oils to usual bacteria, fungi and yeasts were studied through testing the inhibition zone, minimal inhibitory concentrations and effect of gaseous corrosion. The results showed that the antimicrobial effects of essential oil were: fungus> bacteria > yeast. Thirteen-spices essential oils had gaseous corrosion and practical application potential in food preservation |
| |
| Keywords: | thirteen-spices essential oil antimicrobial activity minimal inhibitory concentrations gaseous corrosion |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
