姜黄色素的防腐性研究

Study on antiseptic effects of curcumin

以熟羊肉、面包、豆腐、葡萄汁四种具有代表性的食品为供试材料,探讨姜黄色素的防腐性能。结果表明:浓度在0.025%以上的姜黄色素碱水溶液对熟羊肉、面包、豆腐具有良好的防腐性,浓度在0.050%以上的姜黄色素碱水溶液对葡萄汁具有一定的防腐性,姜黄色素在加热煮沸的条件下失去防腐功效。

We take cooked mutton, bread, bean curd, grape juice as experimental material to study curcmin antiseptic effect. The result shows that the curcumin solution has fairly good antiseptic effect on cooked mutton; bread; bean curd when the concentration is above 0. 025%, and has good antiseptic effect on grape juice when the concentration is above 0. 05%. But the cureumin has no antiseptic effect at all after it is boiled.