摘要
研究了正离子水和姜黄、虎杖、艾叶、丁香提取物对切割蔬菜中常见微生物(大肠杆菌、荧光假单胞菌、啤酒酵母)的抑制作用,结果表明:正离子水对大肠杆菌、荧光假单胞菌、啤酒酵母无抑制作用,抑制率均为0;姜黄、虎杖、艾叶、丁香提取物对3种微生物均有一定的抑制作用。适宜温度培养7d后,姜黄、虎杖、艾叶、丁香提取物对大肠杆菌的抑制率从大到小依次为:姜黄(51.7%),艾叶(37.2%),虎杖(36.5%),丁香(30.4%);对荧光假单胞菌的抑制率从大到小依次为:丁香(100%),姜黄(55.8%),艾叶(55.8%),虎杖(46.7%);对啤酒酵母的抑制率从大到小依次为:丁香(100%),姜黄(35.3%),艾叶(35.3%),虎杖(33%)。
The inhibitant activities of acidity ion water and Polygonum cuspidatum Sieb.Et Zucc,Curcuma longa L,Artemisia argyi Levl.et vant.,Eugenia Caryophyi-lata Thunb extracts against microbes(Escherichia coli,Pseudomonas fluorescens,Saccharomyces cervisiae)from minimally processed vegetables were studied.The results showed that acidity ion water had no inhibitant effects agaist Escherichia coli Pseudomonas fluorescens,Saccharomyces cervisiae.The extracts from Polygonum cuspidatum Sieb.Et Zucc,Polygonum cuspidatum Sieb.et Zucc,Artemisia argyi Levl.et vant.,Eugenia Caryohyi-lata Thunb had inhibitant activities against Escherichia coli,Pseudomonas fluorescens,Saccharomyces cervisiae.The largest inhibitant rate against Escherichia coli, among these extracts was Curcuma longa L,51.7%;The same largest inhibitant rate against Pseudomonas fluorescens as against Saccharomyces cervisiae among these extracts was Eugenia Caryophyi-lata Thunb,100%.
出处
《食品科技》
CAS
北大核心
2003年第4期16-18,共3页
Food Science and Technology
关键词
天然物质
切割蔬菜
微生物
抑制作用
nature substances
minimally processed vegetables
microbes
inhibitant activities
