植物香辛料复配抑菌效果的研究  

Study on the antimicrobial activity of combined spices

作　　者：钱昆[1] 周涛[1] 

机构地区：[1]南京师范大学食品系,江苏南京210097

出　　处：《食品与机械》2007年第2期93-95,128,共4页Food and Machinery

基　　金：南京师范大学科研启动资金项目(项目编号:2006031XGQ0089);亚联董项目(项目编号:211040B461)

摘　　要：研究了11种植物香辛料的抑菌作用进行,比较其醇提取液的抑菌效果,得到抑菌作用较强的黄连、甘草、丁香、肉豆蔻四种原料。再进行复配抑菌实验,利用正交实验确定最佳配比,黄连、甘草、丁香、肉豆蔻四种提取液复配抑菌效果最好的两组配比(W∶W)为8∶5∶2∶8和1∶4∶4∶4。同时利用数理统计进行显著性分析,两组抑菌效果较其它组显著。复配的各因素间存在协同或拮抗作用。This paper introduc the study of inhabited effect of liquid extracted by alcohol, and antimicrobial experiment used some of them which have stronger antimicrobial effect to combine. Two optimum ratios that have stronger inhibited effect than others were obtained by prominent property analysis. There are synergistic interaction and inhibition among factors in combined experiment.

关 键 词：植物香辛料 复配 抑菌作用 显著性分析 

分 类 号：TS202[轻工技术与工程—食品科学]