丁香、甘草协同抑菌作用研究  

Synergistic Antimicrobial Effect of Ethanol Extracts from Clove and Licorice

作　　者：张雁南[1] 宁志亮[1] 陈长武[1] 王大为[2] 

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2010年第21期65-68,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z336)

摘　　要：对丁香、甘草、八角、白芷、草蔻和胡椒6种常用香辛料提取液的抑菌作用进行研究,选择抑菌作用较强的香辛料提取液进行协同抑菌作用研究,确定协同作用的最佳配比。结果表明:丁香和甘草提取液抑菌作用较强,丁香与甘草提取液的最佳配比为体积比5:3,协同抑菌作用大于单一提取液。研究了复配液的最小抑菌质量浓度(MIC),对细菌的MIC为3.125mg/mL,对霉菌的MIC为6.25mg/mL,在较低质量浓度下即可达到较好的抑菌效果。The inhibitory effects of ethanol extracts from six commonly used spices on five species of microorganisms were measured and compared in order to screen spices with higher antimicrobial activity,and the optimal mixing ratio for screened spices resulting in the best synergistic antimicrobial effect was determined.Clove and licorice were the selected spices based on the results from the comparison of antimicrobial activity,and the best mixing ratio for the ethanol extracts from them was 5：3（V/V）,which gave a synergistic antimicrobial effect better than single uses of them.The mixture presented minimum inhibitory concentrations（MIC） of 3.125 mg/mL for bacteria and 6.25 mg/mL for mold and could show better antimicrobial effect at a low concentration.

关 键 词：香辛料 丁香 甘草 抑菌作用 协同作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]