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| 市售复合调味品五香粉和咖喱粉的精油抑菌作用 | |
| 引用本文： | 谭龙飞,尤蓉,陈颖姬,钟彩莲,杨连生.市售复合调味品五香粉和咖喱粉的精油抑菌作用[J].食品与生物技术学报,2003,22(6):15-19. |
| 作者姓名： | 谭龙飞 尤蓉 陈颖姬 钟彩莲 杨连生 |
| 作者单位： | 1. 华南理工大学,轻化工研究所,广东,广州,510640;华南师范大学,生命科学院,,广东,广州,510631 2. 华南师范大学,生命科学院,,广东,广州,510631 3. 华南理工大学,轻化工研究所,广东,广州,510640 |
| 基金项目： | 广东省自然科学基金项目资助课题(000695). |
| 摘 要： | 通过水蒸气蒸馏法提取市售五香粉和咖喱粉的精油,测定了两种精油对几种常见细菌、霉菌、酵母菌的抑菌活性(抑菌圈直径大小、最低抑菌浓度(MIC值))及气态防腐效果,探讨和比较了两种精油的抑菌作用.结果表明,五香粉和咖喱粉精油有不同程度的抑菌作用,五香粉精油的抑菌能力高于咖喱粉精油.以色谱 质谱联用法(GC/MS)分析鉴定出五香粉和咖喱粉精油中主要成分,并分析比较了它们主要成分的差异与其抑菌活性大小之间的关系. |
| 关 键 词： | 五香粉精油 咖喱粉精油 抑菌作用 GC/MS |
| 文章编号： | 1009-038X(2003)06-0015-05 |
| 修稿时间： | 2003年6月30日 |
The Antimicrobial Activity of Essential Oil in Spiced Powder and Curry Powder |
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| TAN Long-fei.The Antimicrobial Activity of Essential Oil in Spiced Powder and Curry Powder[J].Journal of Food Science and Biotechnology,2003,22(6):15-19. | |
| Authors: | TAN Long-fei~ |
| Affiliation: | TAN Long-fei~ |
| Abstract: | The essential oils were extracted by steam distillation from the Spiced powder and the Curry powder. The antimicrobial activity of the two kinds of essential oils , including the inhibition zone,MIC value and inhibition effect of gaseous state, were compared. The results showed that obvious difference in antimicrobial activities existed in the two essential oils. By comparison, the general antimicrobial effect of Spiced powder essential oil is higher than that of Curry powder essential oil. The two kinds of essential oils were identified by GC/MS. The major compounds were identified and their relative contents were determined. The relation between the contents of the major compounds and antimicrobial activity were studied. |
| Keywords: | Spiced powder essential oil Curry powder essential oil antimicrobial activity GC/MS analysis |
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