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姜黄提取物的抗氧化及抗菌活性研究
引用本文:齐莉莉,王进波. 姜黄提取物的抗氧化及抗菌活性研究[J]. 中国调味品, 2008, 0(2): 72-73,83
作者姓名:齐莉莉  王进波
作者单位:浙江大学,宁波理工学院,生物与化学工程分院,浙江,宁波,315100
基金项目:宁波市农业与社会发展攻关项目
摘    要:以猪油的过氧化物值为指标,抗氧化能力由强到弱依次为姜黄素类化合物〉姜黄素〉挥发油。挥发油的抗菌能力比较强,对大肠杆菌、枯草芽孢杆菌、青霉、酵母菌均有抑制作用;姜黄素类化合物只对青霉有抑制作用;姜黄素对四种菌均无抑制作用。

关 键 词:姜黄素  姜黄素类化合物  挥发油  抗氧化  抗菌  姜黄提取物  抗氧化  抗菌能力  活性研究  Curcuma longa  Antibacterial Activities  Antioxidant  Studies  抑制作用  酵母菌  青霉  枯草芽孢杆菌  大肠杆菌  比较  挥发油  姜黄素类化合物  氧化能力  指标  过氧化物值  猪油
文章编号:1000-9973(2008)02-0072-02
收稿时间:2007-12-14
修稿时间:2007-12-14

Studies on the Antioxidant and Antibacterial Activities of Curcuma longa L.extracts
QI Li-li,WANG Jin-bo. Studies on the Antioxidant and Antibacterial Activities of Curcuma longa L.extracts[J]. China Condiment, 2008, 0(2): 72-73,83
Authors:QI Li-li  WANG Jin-bo
Abstract:In this paper, we studied that curcuma longa L. extracts protected pig fat from oxidation. The results showed that the order of antioxidant activity was curcumin derivatives curcumin ; volatile oil. Moreover, volatile oil had the most strongly antibacterial potential, which could inhibit the growth of Escherichia col, Saccharomyces cerevisiae ,Penicillium sp. and Bacillus subtilis. Curcumin derivatives could only inhibit the growth of Penicillium sp. , however, curcumin had not any antibacterial activity.
Keywords:curcumin   curcumin derivatives    volatile oil    antioxidant activity    antibacterial activity
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