苦瓜水提物与山梨酸钾抑菌作用的比较  

Comparative research on antimicrobiall effect of aqueous extract of Momordica Charantia Linn and Potassium Sorbate

作　　者：张雁[1] 魏振承[1] 池建伟[1] 

机构地区：[1]广东省农业科学院农业生物技术研究所,广东省农产品加工公共实验室,广州510640

出　　处：《食品科技》2008年第1期153-156,共4页Food Science and Technology

基　　金：广东省自然科学基金(06025363);广东省农科院院长基金项目(04-基金-10B)。

摘　　要：测定和比较了苦瓜水提物和山梨酸钾对几种常见食品污染微生物的抑菌活性。结果表明,苦瓜水提物对金黄色葡萄球菌、沙门氏菌、大肠杆菌等受试细菌具有良好的抑制作用,尤其对金黄色葡萄球菌、沙门氏菌等致病菌具有显著抑制效果,抑制效果远强于山梨酸钾;苦瓜水提物对受试霉菌米曲霉和黑曲霉以及受试酵母啤酒酵母和黏红酵母显示了较弱的抑制作用,抑制效果远低于山梨酸钾。The inhibition activities of aqueous extract of Momordica Charantia Linn and potassium sorbate to some food polluted microorganisms were studied. The results revealed that aqueous extract of Momordica Charantia Linn was much more efficient in inhibiting bacteria such as Staphy Iococcus aureus, Escherichia coli and Salmonella sp.than potassium sorbate was. On the other hand, the aqueous extract of Momordica Charantia Linn was less efficient in inhibiting mould and yeast such as Aspergillus niger, Aaperiyillus oryzae, Saccharomyces cerevisiae and Rhodotoru laglutinnis than potassium sorbate was.

关 键 词：抑菌作用 苦瓜水提物 山梨酸钾 

分 类 号：TS201.3[轻工技术与工程—食品科学]