摘要
研究了不同辛香料油树脂对以大肠杆菌为代表的细菌和以酵母菌为代表的真菌的抑制作用。结果表明，花椒、辣椒、大蒜、生姜4种辛香料油树脂提取物均具有较强的抑菌活性，4种提取物对酵母菌的抑制能力优于大肠杆菌。对受试菌的MIC范围均在3．0～4．0g·L^-1之间。其中生姜油树脂对大肠杆菌的抑制效果最好，大蒜油树脂对酵母菌的抑制效果最好，并且它们的抑菌活性均具有较好的热稳定性。
Bacteria and yeasts suppressed by different Spice Oleoresin was studied. The results showed that xanthopicrite, oleoresin capsicum, garlic oleoresin and gingerin had powerful bacteriostasic activity, and the activity to yeasts was higher than to bacteria. Their MIC was all in 3.0 -4.0mg. mL^-1 ,and gingerin was the best on E. coli, the garlic oleoresin was the best on yeast. Both of them were thermostable.
出处
《氨基酸和生物资源》
CAS
2009年第1期64-66,共3页
Amino Acids & Biotic Resources
关键词
辛香料油树脂
乙酸乙酯
抑菌活性
spice oleoresin
ethyl acetate
bacteriostasic activity
