香兰素的抑菌性及其应用的初步研究  

Microbial Inhibition Effect and the Application of Vanillin

作　　者：赵建芬[1] 韦寿莲[1] 严子军[1] 

机构地区：[1]肇庆学院轻工化学系,广东肇庆526061

出　　处：《微生物学杂志》2009年第6期73-76,共4页Journal of Microbiology

摘　　要：通过平板涂布法研究了香兰素对细菌、酵母菌及霉菌的抑制作用。结果表明,香兰素有较强的抑菌性,对大肠埃希菌的最低抑制浓度（MIC）为0.23%,枯草芽胞杆菌为0.26%,酵母菌为0.14%,黑根霉和毛霉分别为0.14%和0.03%。香兰素经80℃、60 min处理后不影响其对细菌、黑根霉等的抑制效果。将其应用于打开了包装的牛奶中,研究发现,当温度为4℃,香兰素浓度仅为0.05%,即可产生良好的抑菌效果,使牛奶的保质期延长至4～5 d。Inhibition effect of vanillin against bacteria,yeast and mold by plate spreading method was studied.The results showed that vanillin had the inhibition effect intensively,the minimum inhibition concentration（MIC） of vanillin against E.coil was 0.23%,Bacillus subtilis was 0.26%,Saccharomyces was 0.14%,and Aspergillus was 0.14% and Mucor rouxii was 0.03%.After heating at 80 ℃ for 60 minutes,the inhibition effect of vanillin against bacteria and Aspergillus was not be affected.It showed,through the study on the application of opened pack milk,when temperature was at 4 ℃,the concentration of vanillin was only 0.05%,it could produce fine inhibition effect and made the shelf life of milk extended to 4～5 days.

关 键 词：香兰素 抑菌性 应用 牛奶 保质期 

分 类 号：Q939.97[生物学—微生物学]