天然食品防腐剂的筛选与评价

Screening and evaluation of natural food preservatives

研究浸提香料后的桂花、金银花、甘草、竹叶、松叶总黄酮的提取方法,测定总黄酮的抑菌性能并与常用食品防腐剂苯甲酸钠和茶多酚作了对比。抑菌实验表明:桂花、金银花植物提取的总黄酮对食物中常见的有害微生物有较好的抑制作用,符合安全、高效、价格低廉的新型食品添加剂的开发要求,可作为天然防腐剂的选择对象。

After extraction spices on the osmanthus, honeysuckle ,licorice, bamboo leaves, pine needles extraction methods of flavonoids, and the extract of the antibacterial properties. We extracted the flavonoid from these species of plants and compared their antibacterial activity with TP and tea polyphenoI.The antibacterial experimental results show that flavonoids from Osmanthus fragrans and honeysuckle had strong antibacterial activities to common microorganism in food. As a result, the flavonoid of osmanthus and honeysuckle are consistent with the safe, efficient, low-cost development of new food additives requirements, had potentiality as natural food preservatives.