生姜挥发油抑菌活性研究  

Study on the antimicrobial activity of ginger essential oil

作　　者：刘瑜[1] 张卫明[2] 单承莺[2] 刘艳[1] 姜洪芳[2] 

机构地区：[1]南京师范大学生命科学学院,江苏南京210097 [2]南京野生植物综合利用研究院,江苏南京210042

出　　处：《食品工业科技》2008年第3期88-90,共3页Science and Technology of Food Industry

基　　金：国家“十一五”支撑计划课题(2006BAD06B02);国家科技基础条件平台工作项目(2004DEA71010);科研院所社会公益研究专项(2005DIB4J147)

摘　　要：应用水蒸汽蒸馏法提取全姜挥发油、去皮姜挥发油和姜皮挥发油,通过体外抗菌实验,比较了这3种挥发油与常用食品防腐剂山梨酸钾对6种常见细菌和霉菌的抑菌活性。结果表明,3种挥发油对6种常见菌表现出不同的抑制活性,其抑制作用由强到弱依次为姜皮挥发油、全姜挥发油、去皮姜挥发油。3种挥发油的抑菌作用都强于相同浓度的山梨酸钾水溶液。由此可见,生姜挥发油在天然防腐剂开发方面具有广阔的应用前景。Steam distillation was used to extract the essential oil from the hole ginger,the peeled ginger and the ginger skin Then the antimicrobial activity of these three types of ginger essential oil on six kinds of bacterium and mildews was tested in vitro comparing with potassium sorbate,the common used food preservative The results showed that these three types of ginger essential oil had different intensity of antimicrobial activity,which was the essential oil of the ginger skin,the hole ginger,and the peeled ginger,from high to low All of these three types of ginger essential oil had higher antimicrobial activity than potassium sorbate in the same concentration So the essential oil of ginger has broad application prospects as natural preservative.

关 键 词：生姜 挥发油 抑菌活性 最低抑菌浓度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]