摘要
利用滤纸片法和组织块法,研究豌豆苗汁和豌豆苗组织块对大肠杆菌的抑菌作用。试验结果表明,豌豆苗汁及组织块对大肠杆菌有一定的抑菌作用。豌豆苗汁具有抑菌浓度低、抑菌pH值范围窄、热稳定性强的特点。20%￣100%的豌豆苗汁对大肠杆菌具有抑菌作用,浓度为100%时抑菌作用最好;抑菌pH范围在7￣8之间最佳;60℃￣70℃处理后的豌豆苗汁抑菌作用最好。豌豆苗的不同组织块对大肠杆菌的抑菌作用不同:叶片、茎和根抑菌效果较佳,子叶、豌豆整体芽无明显抑菌作用。
The antibacterial ability of pea seedling extract and pea tissues on Eschem coli was studied by the methods of filter paper and tissue pieces.The results showed that both the pea seedling extract and the pea tissues could inhibit the growth of Eschem coli.effectly .The pea seedlings extract had antibacterial action in lower concentration, narrow pH range, and it was stable to heat. The antibacterial effect of Pea seedling extract was the best when its concentration was at 100 %. the pH was at 7-8 and the temperature at 60℃-70℃. The antibacterial ability was different in different part of pea seedling.The leaves,stems and roots were the effectest.The whole pea couldn＇t against Eschem coli.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期80-83,共4页
Food Research and Development
关键词
豌豆苗
大肠杆菌
抑菌作用
浓度
Pea seedling
Antibacterial ablity
Eschem coli
