摘要
本文采用最小抑菌浓度法(MIC)测定了抗氧化剂丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)对食品中常见的大肠杆菌、沙门氏菌、枯草杆菌、酵母菌、黑曲霉、青霉等的抑菌作用。结果表明:所用的抗氧化剂对几种待测微生物均有不同程度的抑菌作用。以最小抑菌浓度来比较,各抗氧化剂的抑菌作用由强到弱依次为:TBHQ>BHA>PG>BHT。
The antimicrobial effect of antioxidants, including BHA, BHT, TBHQ, PG was studied. The results showed that antioxidants with a certain concentration could inhibit the growth of microorganisms, such as Escherichia coli , Salmonella sp, Bacillus subtil , Aspergillus niger, Penicillium, S. cerevisiae. The antimicrobial effects were stronger according to the increasing of antioxidants concentrations. The order of antimicrobial effects from strong to weak is TBHQ〉 BHA〉PG〉BHT.
出处
《中国调味品》
CAS
北大核心
2006年第8期41-44,共4页
China Condiment
