摘要
对甜葫芦水提取物和甲醇提取物的抑菌特性进行研究。分别测定甜葫芦提取物对大肠杆菌、啤酒酵母菌和黑曲霉菌的抑菌圈直径、最低抑菌浓度(MIC)和最低杀菌浓度(MBC),并通过番茄酱防腐应用试验与山梨酸钾的防腐效果进行比较。结果表明:2种提取物对3种菌均有一定的抑制作用,甲醇提取物的抑菌效果优于水提取物。甜葫芦提取物和山梨酸钾对番茄酱的抑菌效果相近。
The antibacterial properties of sweet gourd water extract and methanol extract were studied. The bac-teriostatic circle diameter、minimum bacteriostatic concentration （MIC） and minimum bactericidal concentration （MBC） of sweet gourd extracts for escherichia coli, saccharomyces cerevisiae and aspergillus niger were mea-sured respectively.And passed the test of the ketchup comparing with potassium sorbate＆#39;s anti-corrosion effect. The results showed that the two kinds of extracts for three kinds of bacteria had certain inhibition , and the bacte-riostatic effect of methanol extract was better than that of the water extract. The bacteriostatic effect of sweet gourd extract was similar to potassium sorbate for ketchup.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期28-30,50,共4页
Food Research and Development
关键词
甜葫芦提取物
抑菌作用
防腐
sweet gourd extract
bacteriostasis
antiseptic
