摘要
研究商品柑橘精油及D-柠檬烯对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、酵母、毛霉、青霉的抑菌性,并对D-柠檬烯在面包上做初步应用研究。试验结果表明:样品以液体作用方式的抑菌大小为D-柠檬烯>柠檬油>柚油>橙油;以气体作用方式时只有D-柠檬烯对酵母、青霉能形成抑菌圈;D-柠檬烯应用于面包时,其气体抑菌效果较好。
Antimicrobial of citrus essential oils and D-limonene against Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Yeast,Mucor,Penicillium,and the application of D-limonene in bread were studied.The results showed that the antimicrobial activity order is D-limonene oillemon oilgrapefruit oilorange oil in oil mode of action,but inhibition zones only existed in D-limonene against Yeast and Penicillium in gas mode of action.The antimicrobial activity is better in gas mode of action when D-limonene is applied in bread.
出处
《食品工业》
北大核心
2012年第1期21-23,共3页
The Food Industry
基金
成都纺织高等专科学校自然科学项目(2010fzlk06)
关键词
柑橘精油
柠檬油
柚子油
橙油
D-柠檬烯
抑菌性
面包
citrus essential oil
lemon oil
grapefruit oil
orange oil
D-limonene
antimicrobial activity
bread
