野生橄榄黄酮抑菌效应及其在牛奶保鲜中的应用研究  

作　　者：项昭保[1] 何从林[1] 任绍光[2] 唐春红[3] 

机构地区：[1]重庆邮电学院生物信息学院,重庆400065 [2]重庆大学农业生物工程技术研究所,重庆400044 [3]重庆工商大学环境与生物工程学院,重庆400033

出　　处：《食品工业科技》2004年第10期69-70,共2页Science and Technology of Food Industry

基　　金：重庆邮电学院基金项目(A2003-10)

摘　　要：采用抑菌圈法研究了橄榄黄酮对几种常见细菌的抑制效应,并将其加入鲜牛奶中,通过测定牛奶总酸度与放置时间的关系来衡量橄榄黄酮对牛乳微生物的抑制程度。结果表明,橄榄黄酮对变形杆菌有较强的抑制作用,对痢疾杆菌和金黄色葡萄球菌的抑制作用更强;橄榄黄酮对牛乳中微生物的活动起抑制作用,而且,随着橄榄黄酮浓度的增加,抑菌作用明显增加。Antimicrobial circle method was conducted to test the antimicrobial act ivity of flavones of Chinese Olive, which has been added to fresh milk to evalua te its antimicrobial activity via determining the relationship between milk tota l acidity and depositing time. The results showed that flavones of Chinese Olive had good antimicrobial activity on Protues vulgaris, and better antimicrobial a ctivity on Shigella Species and Staphylococcus aureus, meanwhile it had antimic robial activity on microorganism in milk, what's more, the activity increased c learly with the concentration.

关 键 词：橄榄黄酮 抑菌效应 抑菌圈 滴定酸度 

分 类 号：TS252.26[轻工技术与工程—农产品加工及贮藏工程]