柠檬醛对花生酱的防腐效果

The preservative effect of the citral on peanut butter

采用平板法比较柠檬醛与合成食用防腐剂苯甲酸钠、山梨酸钾对 8种霉菌的抗菌效力。结果表明 ,在花生酱pH5 5时 ,柠檬醛对多数霉菌的最低抑菌浓度 (MIC)为 0 10 % ,山梨酸钾为 0 10 % ,而苯甲酸钠的MIC值在 0 35 %或 0 35 %以上。同时 ,从柠檬醛与黄曲霉产毒关系的试验中发现 ,柠檬醛对黄曲霉产生黄曲霉毒素有较强的抑制作用。

The antibiotic activity of citral,sodium benzoate and potassium sorbate(chemical food preservatives)on five kinds of moulds were compared by the plating method The minimum antibiotic concentration of citral and potassium sorbate on most of moulds were 0 10% and 0 10% in peanut butter at a pH of 5 5;but sodium benzoate is 0 35% or forereach 0 35% The effect of citral on aflatoxin production was also studied,the result shows that ability of Aspergillus flavus to produce aflatoxin was strongly inhibited by citral