摘要
合成了1种新型食品抗菌剂α-呋喃丙烯酸,初步研究了其抗菌活性。抑菌试验表明,α-呋喃丙烯酸对常见的5种食品污染菌有着良好的抑制作用,能有效延长微生物生长迟缓期,缩短对数生长期和降低稳定期的微生物生长总量,抑菌效果优于苯甲酸和山梨酸。
α-furylacrylic acid was synthesized and its antimicrobial activity was studied. A good inhibition was observed about α-furylacrylic acid on five common food spoilage organisms, α-furylacrylic acid could prolong lag phase, shorten log phase and decrease total biomass in stationary phase. The antimicrobial effect of α-furylacrylic acid is better than that of benzoic acid and sorbic acid.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2006年第3期351-355,共5页
Journal of Anhui Agricultural University
基金
广东省自然科学基金项目(20020842)
广东省科技计划项目(2003c20506)共同资助
