摘要
本文研究了迷迭香中天然防腐剂的提取方法和抑菌作用,结果表明,用食用乙醇提取迷迭香中防腐物质的最佳提取工艺参数为：固液比1：15、提取温度80℃、提取时间为15 h。迷迭香醇提取物对实验用常见食品污染菌有较强的抑制作用,对金黄色葡萄球菌和枯草芽孢杆菌的最低抑菌质量浓度（MIC）为6.25 g·L^-1,对大肠杆菌和汉逊氏酵母菌为12.5 g·L^-1,对青霉和黑曲霉为25 g·L^-1,对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌的抑菌活性pH范围均为4-7,对汉逊氏酵母菌、青霉和黑曲霉为4-6。
The method of extracting natural preservative in rosemary and its bacteriostasis were studied. The results showed ： The optimal technical parameters of extracting natural preservatives from rosemary by edible alcohol were ratio of solid to liquid of 1：15, temperature of extraction of 80℃ and time of extraction of 15h; The alcohol extraction of rosemary had strong inhibition effect on common food - contaminating microbes. The MIC was 6.25mg·mL^-1 for Staphlococcus aureus and Bacillus subtilis and 12.5mg·mL^-1 for Escherichia coli and Hansenula sp. and 25mg·mL^-1 for Penicillium sp. and Aspergillus sp.. The range of active pH was 4 -7 for Staphlococcus aureus, Bacillus subtilis and Escherichia coli and 4 -6 for Hansenula sp. , Penicillium sp. , and Aspergillus sp..
出处
《氨基酸和生物资源》
CAS
2007年第2期1-4,共4页
Amino Acids & Biotic Resources
关键词
迷迭香
天然防腐剂
提取
抑菌作用
rosemary（Rosmarinus officinalis L. ）
natural preservatives
extraction bacteriostasis
