摘要
随着社会经济的发展和人民生活水平的提高,食品防腐剂的安全日益受到人们的关注。而化学防腐剂的致癌性和致畸性等问题的存在,使得开发高效、安全、稳定的天然食品防腐剂迫在眉睫。以黑曲霉、桔青霉、黑根霉、米曲霉、绿色木霉、大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌和肠炎沙门氏菌为供试菌种,采用菌丝生长速率法和滤纸片扩散法,通过单因素试验,研究不同提取方法、干燥方法和提取剂对泡桐花抑菌活性成分提取的影响,确定了泡桐花抑菌活性成分的最佳提取工艺为:阴干的泡桐花以无水乙醇为提取剂,采用超声辅助提取。
With the development of social economic and the improvement of people＇s living standards,people in growing numbers come to realize the importantance of safety and health conditions of the food preservatives.Chemical preservatives might cause cancer or malformation,which makes it urgent to develop highly active,safety and stable chemical preservative.In this study,we researched the antimicrobial activity of saffron lateral bud and perianth extractives by filter paper dispersion and mycelial growth ratio methods to the tested microorganisms which were Escherichia coli,Bacillus subtilis,Staphylococcus aureus,Salmonella enteritidis,Saccharomyces cerevisiae,Asppergillus niger,Penicillium citrinum,Rhizopus nigricans,Aspergillus oryzae and Trichoderma viride,respectively.Through single factor to research different extraction method,treatment method and how agent influence the antibacterial active ingredients about fortune paulownia flower.we made out that the extraction process of antimicrobial components of fortune paulownia flower is：fortune paulownia flower dried in the shade with absolute ethyl alcohol extracted by ultra audible sound.
出处
《山西农业科学》
2014年第5期445-447,451,共4页
Journal of Shanxi Agricultural Sciences
基金
山西省构建新型农业社会化服务体系试点工作项目(2012SXNZ02-6)
关键词
天然食品防腐剂
泡桐花
提取工艺
抑菌活性
natural food preservatives
fortune paulownia flower
extraction process
antibacterial activity
