脱味竹醋液的制备及其抑菌性能研究  

Study on Removal Protechny Odor Technics of Bamboo Vinegar

作　　者：许东风[1] 周群燕[2] 胡晓媛[3] 邹小明[1] 

机构地区：[1]井冈山大学生命科学学院,江西吉安343009 [2]井冈山师范学院附属中学,江西吉安343009 [3]井冈山大学医学院,江西吉安343009

出　　处：《江西师范大学学报（自然科学版）》2008年第3期289-291,共3页Journal of Jiangxi Normal University(Natural Science Edition)

摘　　要：利用顶空气相色谱技术鉴定了竹醋液中烟火味的含量,研究了竹醋液烟火味的脱除工艺.实验结果表明,脱除竹醋中烟火味的最佳工艺为每100 mL的竹醋原液在蒸馏压力为0.1 MPa,滤出体积分数为80%,蒸馏温度为60℃的条件下进行蒸馏,蒸馏后得到基本无烟火味的竹醋.对该脱味竹醋开展抑菌性能试验,结果表明它对大肠杆菌、金黄色葡萄球菌、黑曲霉的生长抑制效果均较显著.In order to bamboo vinegar be applied widely, the paper studied the removal protechny technics in bamboo vinegar liquid by the basis HSGC. The experimental results indicated 100 mL bamboo vinegar liquid had vacuum distillate in the following condition： distillation press 0.1 MPa, distillation temperature 60 ℃, extravasations volume 80% （volume part）. The out-distillation liquid was bamboo vinegar liquid sample with no protechny odor. The anti-microbial experiment of out-distillation liquid were carried out respectively with E. coli, S. aureus, S. aureus to ensure antimicrobial actions comparable to bamboo vinegar liquid. The results showed that the bamboo vinegar liquid of out-protechny odor had well anti-microbial function.

关 键 词：竹醋 烟火味 抑菌 

分 类 号：TQ91[化学工程] TS201.1[轻工技术与工程—食品科学]