摘要
以自来水作溶剂,对艾叶中抑菌物质的提取条件进行了研究,得到了最佳提取条件。将该物质对几种常见的食品微生物进行抑菌活性实验,发现其对细菌的抑制效果明显,酵母次之,对霉菌效果一般;最低抑菌浓度(Mic)试验表明,该物质Mic为50%。该物质抑菌pH范围为3～6,且热稳定性不好。
This test adopted the tap water as the solvent. The conditions for extracting antimicrobial substance from the moxa leaf have been researched. The antimicrobial of the substance against food spoilage and foodborne pathogens was tested. The results showed that the substance could effectively inhibit the growth of bacteria, second to yeast, yet not so much to mould. The antimicrobial minimum dosage on different flora acted as 50%,and the pH range of inhibiting bacteria as 3-6. Moreover, the heat stability was not good.
出处
《食品科技》
CAS
北大核心
2006年第10期98-100,共3页
Food Science and Technology
关键词
艾叶
提取
抑菌
leaf of moxa
extracting
antimicrobe
