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甘薯多酚和山梨酸抑菌效果的比较研究 被引量:4

Study on comparison of bacteriostasis effect of sweet potato polyphenol and sorbic acid
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摘要 利用滤纸片法来测定甘薯多酚提取液和山梨酸溶液对大肠杆菌、枯草芽孢杆菌及青霉的押菌圈大小,并以此为指标来判断两者对这几种微生物的抑菌效果。结果显示,甘薯多酚提取液对大肠杆菌有较强的抑制作用,而对枯草杆菌、青霉仅在高浓度时才表现出一定的抑制作用;山梨酸的抑菌活性也呈现此趋势,随浓度增高而表现。另外,甘薯多酚提取液有较好的热稳定性,温度的变化对其抑菌活性影响甚少;相比之下,山梨酸对热稳定性更好,其抑菌性在30-80℃内基本无影响。甘薯多酚提取液在pH为4~5时,对于大肠杆菌、枯草杆菌的抑菌作用最强;而山梨酸属于酸性防腐剂,故其抑菌活性在pH3时最为强烈,在pH6时基本无效。 Using filter paper method to measure polyphenol extract of sweet potato and the sorbic acid solution for E. coil (Escherichia coil), Bacillus subtilis and Penicillium bacteriostatic ring sizes, and used it as indicators though determine both to this kinds of microbes bacteriostasis effect.The results showed that sweet potato polyphenol extracts had a strong inhibition effect for E.coli, but for Bacillus subtilis, Penicillium only could be represented a certain inhibition effect in the high concentration .Sorbic acid also had antibacterial activity of this trend, with the concentration increased and performance. In addition, sweet potato polyphenol extract had a better thermal stability, temperature changes very little impact on its antibacterial activity. In contrast, the sorbic acid had higher thermal stability and it is antimicrobial activity basically no effect in 30-80℃.Sweet potato polyphenol extracts in the pH 4-5 had the strongest inhibition effect for the E. coil and Bacillus subtilis.As sorbic acid belongs to acidic preservatives,so it had the strongest antibacterial activity in pH3 and it hardly inhibitory effect in pH6.
出处 《食品工业科技》 CAS CSCD 北大核心 2009年第7期145-147,共3页 Science and Technology of Food Industry
关键词 滤纸片法 甘薯多酚提取液 山梨酸 抑菌 filter paper method extract of sweet potato polyphenol sorbic acid inhibitory bacteria
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