高温煅烧贝壳粉抑菌效果研究  

Antiseptic Action of High-temperature Calcined Seashell Powder

作　　者：任惠[1] 张志胜[1] 刘媛[1] 刘菲[1] 冯媛媛[1] 杨霞[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品工业》2012年第12期102-106,共5页The Food Industry

摘　　要：将贝壳粉经过高温煅烧,研究其对金黄色葡萄球菌和大肠杆菌的抑菌效果。通过抑菌圈试验、最小抑菌浓度测定试验及抑菌率测定试验表明高温煅烧贝壳粉具有一定的抑菌作用。通过对煅烧温度、贝壳粉浓度、超声波处理时间以及扩散时间因素的研究,确定了高温煅烧贝壳粉适宜的抑菌条件:煅烧温度1100℃、贝壳粉浓度1%、超声时间15 min以及扩散时间16 h(大肠杆菌)和24 h(金黄色葡萄球菌)。The antiseptic action of high-temperature calcined seashell powder on E. coli and Staphylococcus aureus was investigated. The antiseptic action was demonstrated through the antibacterial circle experiment and the MIC test and antibacterial rate determination by the experiment and the antibacterial rate determination experiment. The calcining temperature, the concentration of seashell powder solution, the ultrasound treatment time and the diffusion time were studied as experiment factors to optimize the best antibacterial conditions. The results showed that the best antibacterial conditions were as follows： the calcining temperature was 1100 ℃, the concentration of seashell powder solution was 1%, the ultrasound treatment time was 15 min and the diffusion time was 16 h （E. coli） and 24 h （Staphylococcus aureus）.

关 键 词：高温煅烧 贝壳粉 抑菌 大肠杆菌 金黄色葡萄球菌 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]