| 荷叶超临界CO2萃取物抑菌效果稳定性研究 |
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| 引用本文： | 唐裕芳,张妙玲. 荷叶超临界CO2萃取物抑菌效果稳定性研究[J]. 食品科技, 2004, 0(12): 53-54 |
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| 作者姓名： | 唐裕芳 张妙玲 |
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| 作者单位： | 唐裕芳（湘潭大学化工学院,湘潭,411105）;张妙玲（湘潭大学化工学院,湘潭,411105） |
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| 基金项目： | 湖南省教育厅基金项目. |
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| 摘 要： | 研究荷叶超临界CO2萃取物的抑菌稳定性,结果表明荷叶超临界CO2萃取物对细菌、酵母、霉菌都有一定的抑菌作用,偏酸环境抑菌效果较稳定,常温、低温、光照及高温短时加热处理后其抑菌效果还较稳定,高温长时间加热后其抑菌效果减弱.
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| 关 键 词： | 荷叶 超临界CO2萃取物 抑菌稳定性 |
| 文章编号： | 1005-9989(2004)12-0053-02 |
| 修稿时间： | 2004-06-04 |
Study on the antimicrobial stability of the extract of lotus leaf bysupercritical carbon dioxide extraction |
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| TANG Yu-fang,ZHANG Miao-ling. Study on the antimicrobial stability of the extract of lotus leaf bysupercritical carbon dioxide extraction[J]. Food Science and Technology, 2004, 0(12): 53-54 |
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| Authors: | TANG Yu-fang ZHANG Miao-ling |
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| Abstract: | The antimicrobial stability of the ingredients extracted from lotus leaf by supercritical carbon dioxide extraction is studied in this paper. The results show that these ingredients have some antimicrobial activities, but the condition whether in acid or caustic environment is important for its stability. The stability are affected by the longtime treatment under high not by the instant treatment at high temperature, normal temperature and lighting. |
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| Keywords: | lotus leaf supercritical carbon dioxide extraction antimicrobial stability |
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