青刺果油与普洱茶水抗菌效果的对比研究  

Compare of antibacterial effect between prinsepia utilis royle oil and Pu'er tea

作　　者：贾琳[1] 史云东[1] 李祥[2] 周元清[1] 罗岚[1] 

机构地区：[1]玉溪师范学院化学与环境科学系,云南玉溪653100 [2]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《粮油食品科技》2010年第5期31-33,共3页Science and Technology of Cereals,Oils and Foods

基　　金：云南省自然科学基金项目:茶籽中生物活性物质的提取研究(2005B0079M);陕西省重点实验室项目;咸阳市科技专项项目(XK0805-2)

摘　　要：测定了青刺果油、普洱茶油、普洱茶水及其两两混合物对六种常见食品腐败菌的抑菌效力(抑菌圈直径),结果发现,青刺果油、普洱茶水混合物对食品腐败菌有明显的抑菌作用,以青刺果油、普洱茶水混合物为研究对象,系统研究了混合物的最低抑菌浓度(M IC)、抑菌pH范围及热稳定性等,为其在油脂类食品、水果保鲜中的应用提供了理论依据。The antibacterial effect（diameter of bacteriostatic ring） of prinsepia utilis royle oil,PuEr tea seed oil,PuEr tea and the mixtures of each two of them was determined on food spoilage organism of six common foods.The results showed that the mixture of prinsepia utilis royle oil and PuEr tea had obvious antibacterial effect.So the mixture was taken as the object of the test.The minimum bacteriostatic concentration,pH range and thermal stability of the mixture were systematically investigated.A theoretical basis was provided to the applications in keeping fat-containing foods and fruits fresh.

关 键 词：青刺果油 普洱茶水 抗菌效果 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]