摘要
采用滤纸扩散法和平板涂布法测定花椒挥发油的抑菌效果和最小抑菌浓度(MIC值)。结果表明:花椒挥发油不仅能抑制革兰氏阴性菌,也能抑制革兰氏阳性菌,同时对霉菌、真菌也有抑制作用,尤其对青霉和黑曲霉的抑菌效果最好。花椒挥发油可作为天然抑菌剂,用于医药等领域。
Filter paper diffusion method and plate coating method were separately used to determine inhibitory effect and minimum inhibitory concentration (MIC) of volatile oil from peppers against bacteria, molds and yeasts. Results indicated that volatile oil from Zanthoxylum bungeanumm Maxim or Zanthoxylum bungeanumm Mei could inhibit the growth of gram-negative bacteria, gram-positive bacteria, mould and fungi. The maximum inhibitory effect on Penicillium sp. and Aspergillus niger was observed. Therefore, volatile oil from peppers will be promising in the filed of medicine as a natural antimicrobial agent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第21期128-130,共3页
Food Science
关键词
花椒
有效成分
挥发油
抑菌作用
Zanthoxylum bungeanumm Maxim
bioactive component
volatile oil
bacteriostatic action