天然防腐剂的提取及其在酱油酿造中的应用

从丁香、甘草及迷迭香中提取抑菌防腐物质,并研究其抑菌效力、最低抑菌浓度(MIC)、活性pH范围及热稳定性等性能。经组合后应用于酱油防腐,以取代苯甲酸,存放两个月后检测卫生指标,全部合格。

Natural preservatives were extracted from Syzygium aromaticum(L.),Glycyrrhiza uralensis fisch and Rosmarimus offcinalis(L.),their bacteriostatic activities,MIC,active pH rang e and thermal stability were studied.They were combined and used as soy sauce preservative to replace sodium benzoate.Hyg ienic index after two mouths was shown to be in accordance with national standard.