缓释抗菌膜的抗菌性研究  

Antimicrobial Property of Slow-releasing and Antimicrobial Film

作　　者：蔡丹丹[1] 肖凯军[1] 王兆梅[1] 詹婷[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第3期267-269,共3页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目(2009B090200020);广州市科技支撑计划项目(2010Z1-E071);开平市科技项目(开财工[2010]35号)

摘　　要：以大肠杆菌、枯草杆菌、霉菌为研究对象,研究了负载不同生物保鲜剂的抗菌膜的缓释性、透气性和抗菌性,结果表明:负载迷迭香、肉桂油、姜油、丁香缓释抗菌膜的释放率分别为90.6%、90.2%、89.0%、85.1%,水蒸气透过率分别为0.07584、0.2995、0.4185、0.1193 g/m2.d;对大肠杆菌、枯草杆菌、霉菌都具有明显的抑菌效果。其中负载迷迭香的缓释抗菌膜的缓释性、透气性和抗菌性优良,具有良好的应用前景。E. coli, Bacillus subtilis, Fungi were selected for the antibacterial property study. The slow-releasing film loading different antimicrobial substances were studied for their properties of slow-releasing, water vapour transmission and anfimicrobial activity. Results showed that the release rates of the film loading rosemary, cinnamon oil, ginger oil and clove were 90.6%, 90.2%, 89.0% and 85.1%, respectively. The water vapor transmission rates were 0.07584, 0.2995, 0.4185 and 0.1193 g/m2.d for the obove-mentioned films. Obvious inhibition zones were observed on E. coli, Bacillus subtilis and Fungi with the selected film. The slow-releasing film loading rosemary showed best characteristics of the above three properties in comparison other films. So it shows great application potential.

关 键 词：抗菌膜 抗菌性 缓释性 透气性 

分 类 号：TS206.1[轻工技术与工程—食品科学]