摘要
采用水蒸气蒸馏法提取十三香调味料的精油,测定十三香调味料精油对常见细菌、霉菌和酵母菌的抑菌圈、最低抑菌浓度及气态防腐作用。结果表明:十三香调味料精油对受试微生物抑菌作用程度依次为:霉菌>细菌>酵母菌。十三香调味料精油具有气态防腐性,具有实际应用于食品防腐保鲜的潜力。
Essential oils were extracted by steam distillation from the thirteen incense spices. The antimicrobial activity of essential oils to usual bacteria, fungi and yeasts were studied through testing the inhibition zone, minimal inhibitory concentrations and effect of gaseous corrosion. The results showed that the antimicrobial effects of essential oil were： fungus〉 bacteria 〉 yeast. Thirteen-spices essential oils had gaseous corrosion and practical application potential in food preservation.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第12期1675-1676,1729,共3页
Modern Food Science and Technology
关键词
十三香精油
抑菌作用
最小抑菌浓度
气态防腐
thirteen-spices essential oil
antimicrobial activity
minimal inhibitory concentrations
gaseous corrosion
