摘要
对陈皮、肉桂、丁香、五倍子、艾叶、辛夷、姜黄、川芎、虎仗和蜂胶10种中草药提取物在果蔬致腐真菌扩展青霉和黑曲霉抑制作用方面进行了试验。结果表明,丁香提取物具有较强的抗菌活性,对扩展青霉和黑曲霉的MIC分别为25%和50%。通过GC-MS从丁香挥发油中分离分析出14种化合物,其中丁香酚的相对含量最高达68%。抑菌试验还表明,丁香挥发油中含有削弱丁香酚抗菌性能的成分。
The inhibition of ten kinds of Chinese herbal medicines against penicillium expansum van tiegh and aspergillus nige （Link） causing deterioration of fruits and vegetables were studied. The results showed that antibacterial activity of the extract from clove bubs were higher than these of the other herbal medicines. The MIC of chore babs extract against P. expansum and A. niger was 25% and 50% respectively. By GC-MS, 14 compounds from clove volatile oil were isolated and identified. Among tfiese compimds,eugenol was most and the relative contents wsa 68%. Moreover, it showed that these was uncertain component reducing the antibacterial antibacterial activity in clove volatile oil.
出处
《保鲜与加工》
CAS
2006年第1期18-20,共3页
Storage and Process
关键词
果蔬
抗菌活性
丁香酚
最小抑菌浓度
fruits and vagetables
antimicrobial capability
eugenol
minimal inhibitory concantration
