摘要
研究了板栗壳色素对几种常见细菌、酵母菌和霉菌的抑制作用,并对其有效成分进行了初步鉴定。结果表明,板栗壳色素中含有黄酮类物质,一定浓度的色素溶液对供试菌种都有较明显的抑制作用,热处理对色素的抑菌效果无影响。
The antimicrobial activity of chestnut shell pigment was studied, and its functional compositions were preliminarily identified. The results show that flavonoid consists in the pigment, and the color has antimicrobial effect on those tested strains. Temperature has no influence on its antimicrobial action.
出处
《湖北农业科学》
北大核心
2004年第5期63-65,共3页
Hubei Agricultural Sciences
关键词
板栗壳
色素
抑菌性
黄酮
防腐剂
chestnut shell
bacteriostasis
pigment
flavoniod
preservative
