以甘草为原料的食品天然防腐剂的研制

STUDY PREPERATION OF A NATURAL FOOD PRESERVATWE BY USING LICORICE ROOT AS A RAW MATERIAL

采用不同的溶剂和提取条件,提取甘草中的抗菌有效成分,然后通过抑菌试验筛选出抗菌力最强的制剂,通过测定该制剂对常见食品污染菌的最小抑菌浓度(MIC),证实该制剂对多种常见的食品污染菌均有较强的抑制作用,保存试验证实本制剂能有效地延长食品的保质期。

Active ingredients of licorice(Glycyrrhiza uralensis Fisch.) root were extracted under different conditions by using different solvents. Several formulations were prepared from the extraets. Through selection screening,one of the formulations was chosen to have the strongest antimicrobial activities. Its MIC (Minimum Inhibitory Concentration)against common microorganisms causing food contamination was detected,and shows that the formulation has great activity against the microorganisms. Preservation tests prove that the formulation can effectively prolong quality guarantee period offood.