山苍子油对花生酱的防霉保鲜效果

The Preservative Effect of the Seed-Oil of Litsea cubeba on Peanut Butter

采用平板法比较山苍子油与合成食品防腐剂对５种霉菌包括引起花生酱变质的霉菌的抗菌效力。结果表明：在培养基ｐＨ５．５时，山苍子油对多数霉菌的最低抑制浓度为１．７７ｍｇ／ｍｌ，而山梨酸钾为２．２１ｍｇ／ｍｌ，苯甲酸钠为３．１０ｍｇ／ｍｌ。同时，从山苍子油与黄曲霉产毒关系的试验中发现，山苍子油对黄曲霉产生黄曲霉毒素有较强的抑制作用。在鲁氏酵母的麦芽汁摇床培养中，添加０．１０％的山苍子油能改变其生长曲线，使调整期延长，对数生长期和稳定期缩短，并减少了５５％的细胞总数。

The antibiotic activity of the seed-oil of Litsea cubeba on five kinds of moulds infectious to peanut butter was compared with those of chemical preservative by the plating method.The data indicated the minimum antibiotic concentration of Litsea cubeba oil on most of moulds was 1.77 mg/ml in medium at a pH 5.5;in contrast,sodium benzoate and potassium sorbate were 3.10 mg/ml and 2.21mg/ml,respectively.The effect of Litsea cubeba oil on aflatoxin production was also studied.The data indicated a rather strong inhibitory effect of Litsea cubeba oil on aflatoxin production of Aspergills flavus.Saccharomyces rouxii showed a short logarithmic growth phase and stationary phase after a long lag phase in the wort fluid medium containing 0.10% Litsea cubeba oil,and its total cell number reduced 55%.