摘要
研究了桔皮色素对污染食品的几种常见菌的抑制作用。结果表明 ,桔皮色素对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、酵母菌及青霉均有一定的抑制作用。桔皮色素经瞬时高温处理后 。
The antibacterial action of pigment of orange peel was studied with the method of agar diffusion.The results showed that the pigment had active resistance to Staphylococcus aureus,Bacillus subtilis,Escherichia coli,Yeast Aspergillus niger and Penicilliumcitrinum.After being treated by heat at the temperature 80 ℃, 100 ℃, 121 ℃ for 15 minutes, the antibacterial action of pigment was not affected.
出处
《安徽农业科学》
CAS
2003年第6期989-989,991,共2页
Journal of Anhui Agricultural Sciences
基金
湖北省教育委员会科学基金 (2 0 0 3J0 0 2 )资助项目
关键词
桔皮色素
抑菌
防腐剂
Pigment of orange peel,Bacteriostasis,Food preservative
