鹿蹄草用于低盐酱菜保藏的研究

A Staudy on the Preservatio of a low-salt Pickle with Pyrola Rotundifolia L.

本实验对鹿蹄草应用于酱菜保藏的使用方法，条件和浓度进行了研究。实验结果表明，鹿蹄草对于导致酱菜败坏的酵母菌、细菌、霉菌均有较好的抑制效果，可使低盐酱菜在室温下的保质期延长２ｄ左右。抑菌圈实验表明，１００ｍｇ／Ｌ的鹿蹄草水煎液具有与同浓度的山梨酸钾和丙酸钙溶液相近或更好的抑菌效果。

This experiment Studed the methods, conditins, and concentrations using Pyrola ro-tundifolia L.for Preserving the pickle. The results showed the using of Pyrola rotundifolia L.can extend the preserving time of the low-salt Pickle over two days in ordinary temperature:Theexperment:of the bacteriostratic circle showed the solution of 100mg/I of Pyrol rotundifolia L.by decocting had alike or better esults compared with the same concentration solution of Patassiamsorbate and Propionic calcium.