尼泊金丁酯对常见食品污染菌抑制作用的研究

Study on the Inhibition Effectof Butyl P-Hydroxybenzoate on Common Pollutant Bacteria of Food

用分光光度法和滤纸圆片法研究了尼泊金丁酯对四种细菌、四种酵母菌和两种霉菌的抑制作用。结果表明 ,尼泊金丁酯对食品中常见污染菌有明显的抑制作用 ,其中对酵母、霉菌的抑制作用较强 ,而对细菌尤其是芽孢杆菌抑制作用较弱 ,其抑菌的 MIC为 0 .0 1 % ,该防腐剂热稳定性较好 ,1 2 1℃ 30

The inhibition effect of butyl p- hydroxybenzoate on4kinds of bacteria,4kinds of yeasts and2 kinds of moulds was studied by means of spectrophotometric investigation and filterpaper disks.This inhi- bition has evidently bacteriostatic action on common pollutant bacteria of food.The inhibition on yeasts and molds is stronger,and the inhibition on bacteria,especially spore bacterium is weaker.The lowest in- hibition concentration of this inhibitoron these strains is 0 .0 1 % .Ithas good stability and inhibition effect after heattreatment (1 2 1℃ 30 min) .