摘要
姜精油是从生姜中提取的挥发性油分,具有广谱抑菌效果。本文介绍了姜精油的化学成分及提取方法,主要阐述了姜精油对革兰氏阳性菌、革兰氏阴性菌、真菌和酵母菌的抑制作用及抑菌机理,以期为姜精油的综合利用拓展方向。
Ginger essential oil is extracted from Zingiber Officinale,which has a broad- spectrum antibacterial effect.The chemical composition of ginger essential oil and the extraction methods,especially the inhibition effects of ginger essential oil to Gram- positive bacterium,Gram- negative bacterium,fungal as well as saccharomycetes were introduced in this paper,and the purpose was to promote the development of comprehensive utilization of ginger essential oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第19期387-390,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2015BAD19B01)
关键词
姜精油
抑菌作用
抑菌机理
Ginger essential oil
antibacterial effect
antibacterial mechanism
