摘要
分别对壳聚糖-醋酸溶液、中草药Ⅰ的乙醇提取液Ⅰ液、中草药Ⅱ的乙醇提取液Ⅱ液,以及壳聚糖-中草药提取液的复合制剂在食品中的防腐作用进行了研究,并对3种防腐剂的抑菌效果进行了比较。实验结果表明,壳聚糖的主要抑菌对象为细菌,Ⅰ和Ⅱ液的主要抑菌对象为霉菌。复合制剂在pH5.0~6.0的范围内能成功地抑制食品中的细菌和霉菌,可将食品的保存期明显延长,并能较好地保持食品原有的色泽和风味。
The function of Chitosan-acetic acid solution,the ethonal extract of herb(Ⅰsolution and Ⅱ solution)and their mixture as food preservatives are discussed respectively inthis paper.The effectiveness of the three food preservatives are also compared.The resultshowed that the chitosan-acetic acid solution is an antibacterial.The Ⅰand Ⅱ solution caninhibite on mould. The mixture is able to prevent bacteria and mould from growing success-fully and prolong food shelflife period.It will also not destroy the color and flavor of food。
出处
《郑州粮食学院学报》
1995年第4期1-15,共15页
Journal of Zhengzhou Institute of Technology
基金
河南省科技攻关课题