摘要
本实验为筛选出合适的天然真菌抑制剂,对药食同源植物的抗真菌效果进行了研究,分析了不同药用植物醇提液的抗真菌作用,选择其中四种抑菌性较强的原料进行复配抑菌实验,确定其复配的最佳配比。研究结果表明:抑菌作用较强的为乌梅、肉桂、八角、丁香,其复配的最佳配比为8:5:2:8,最低抑菌浓度为2.5～5.0mg/ml。
To select optimum natural preservatives, we studied the antifungal effect of liquid from medical plants extracted by alcohol, and did antifungal experiment using some of them, which had stronger inhabited effect to combine. Then experiment got better optimum ratio which was obtained by the otthogonal design. The results showed that the stronger antimicrobial activities medical plants were Prunusmume S., Cinnamomum cassia Presl, lUicium verum and Syzygium aromaticum. The optimum ratio 8：5：2：8 and MIC 2.5~5.0mg/ml.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期335-338,共4页
Food Science
基金
南京师范大学科研启动资金项目(2006031XGQ0089)
亚联董项目(211040B461)
关键词
植物原料
天然防腐剂
复配
抗真菌特性
plants
natural preservatives
combination
antifungal activities
