摘要
确定了甘薯叶提取物提取的工艺条件:温度100℃,时间2h,料液比为1∶30,乙醇浓度为95%。用所得的提取物对几种常见的食品微生物进行抑菌活性测定,结果表明,甘薯叶提取物对于大肠杆菌的抑菌作用显著,且对于大多数供试菌的最小抑菌浓度(MIC)值在50μg/mL～100μg/mL之间。
The result showed that the best technological conditions of sweet potato leaves were that the ratio of sample to water was 1：30,the time of extraction was 2 hours,the temperature of extraction was 100 ℃ and the concentration of ethanol was 95 %. Using the best technological conditions, the extracts of sweet potato leaves could effectively inhibit the growth of a series microorganisms, especially on E.coli.The MICs of the most microorganisms were between 50 μg/mL to 100 μg/mL.
出处
《食品研究与开发》
CAS
北大核心
2007年第1期74-78,共5页
Food Research and Development
基金
天津市高等学校科技发展基金项目(2004BA02)
天津市自然科学基金资助项目(043611911)
关键词
甘薯叶
提取物
抑菌
sweet potato leaves
extracts
antimicrobial
