摘要
分别用石油醚、95%乙醇、水浸提冷冻干燥的芫荽,研究提取物的抗菌活性及pH、温度、NaCl对提取物抑菌活性的影响。结果表明,仅水浸提物对细菌的抑菌效果较为明显,最低抑菌浓度小于或等于10%。具有良好的热稳定性,在pH 6,2.0%NaCl的条件下抑菌效果较好。
Freeze-dried coriandrum was extracted by three methods. They were petroleum ether, 95 %- ethanol and water respectively. Antibacterial experiment indicated that only water extract presented significant antimierobial activity and the minimum inhibition concentration （MIC） was below 10 % of original extract. The inhibition effect of coriandrum extracts on microorganisms and the effects of pH value, temperature and NaCl concentration on its antimicrobial activities were discussed. The results showed that the antibacterial activity of coriandrum extracts was stable under heating and had the best antibacterial effects at pH 6 with 2.0 % NaCl concentration.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期123-126,共4页
Food Research and Development
基金
四川教育厅川菜发展研究中心科技项目(CC10Z09)
关键词
芫荽
抑菌
防腐剂
coriandrum
anti-microbial
antiseptic
