摘要
研究8种调味料(丁香、八角、花椒、肉桂、藿香、肉豆蔻、高良姜、生姜)超声提取液对常见致病菌与腐败菌的抑菌效果,为研制天然食品防腐剂提供依据。采用牛津杯法测定抑菌圈直径,采用液体稀释法测定最低抑菌浓度(MIC)。丁香提取液对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌和黑曲霉的抑制作用最大,其MIC为15.625 mg/m L,其次是肉桂,其它调味料对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌有较好的抑菌效果,而对黑曲霉抑菌效果较差。8种调味料提取液的抑菌效果受到p H值影响较大,但几乎不受温度和紫外光照的影响。丁香和肉桂对4种菌均显示了良好的抑菌活性,八角、花椒、高良姜和生姜次之,肉豆蔻和藿香的抑菌效果最差。
Antibiotic effect of 8 kinds of seasoning ultrasonic extract （ Clove, Aniseed, Ehinese prickly ash, Cinnamon, Ageratum, Nutmeg, Galangal, Ginger） was studied to provide the reference for development of natural food preservatives. Oxford cup method was used to determine inhibition zone diameter. The liquid dilution method was used to determine minimum inhibitory concentration （MIC）. Clove extract had the most obvious antibiotic effect on 4 kinds of strains （Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Aspergillus niger）, and its MIC is 15. 625 mg/mL. The second is the cinnamon. Other seasonings had good antibiotic effect on 3 kinds of strains（ Staphylococcus aureus, Bacillus subtilis and Escheriehia eoli）, but poor effect on Aspergillus niger. 8 kinds of seasoning extract was stable to temperature and ultraviolet, but obviously affected by pH value. Clove and Cinnamon extract showed good antibacterial activity on 4 kinds of strains, secondly was Aniseed, Chinese prickly ash, Galangal, Ginger. The worst baeterlostatic effect was Nutmeg and Ageratum.
出处
《山东化工》
CAS
2014年第12期107-110,113,共5页
Shandong Chemical Industry
关键词
调味料
抑菌圈
最低抑菌浓度
稳定性
seasoning
inhibition zone
minimum inhibitory concentration （MIC）
stability
