鱼腥草素作为天然防腐剂的探究  

The Exploration of using Houttuyninum as Natural Preservative

作　　者：刘荣鹏[1] 

机构地区：[1]黔南民族师范学院化学系,贵州都匀558000

出　　处：《黔南民族医专学报》2013年第3期176-180,共5页Journal of Qiannan Medical College for Nationalities

摘　　要：目的:探究低温和常温下鱼腥草素作为天然防腐剂的效果。方法:在3℃和20℃以荔枝、猪肉、籼米粥为材料,分别用鱼腥草素处理,用外形和实验室鉴定三种材料的腐败程度。结果:3℃时鱼腥草素作为天然防腐剂,对荔枝、猪肉、籼米粥的效果不显著,20℃时鱼腥草素作为天然防腐剂,对促进荔枝、猪肉腐败,对籼米粥有显著的防腐作用。结论:鱼腥草素作为植物鱼腥草中的有效抗菌成分,对多种微生物均有抑制作用。鱼腥草素对外源性微生物引起腐败变质的食品具有很好的防腐作用,鱼腥草素可作为某些食品的天然防腐剂。Objective： To explore the effects of houttuyninum as a natural preservative at low and nor- real temperature. Method： At 3℃ and 20℃, the materials lychees, pork and indica rice porridge are respec- tively dealed with houttuyninum, and the degrees of the decay of three materials identified by observing the ap- pearances and lab experiments. Results： As a natural preservative, at 3℃ the effect of huttuyninum for lyche- es, pork and indica rice porridge is not obvious, while at 20℃ huttuyninum can speed up the decay of lychees and pork , but has a remarkable preservative effect for indica rice porridge. Conclusion： Houttuyninum, as an effective antibacterial ingredient of the plant Houttuynia cordata, possesses an inhibitory effect on many microbes. Huttuyninum has a very effective preservative effect on the decaying foods caused by exogenous microbes, and it can be used as a natural preservative for certain foods.

关 键 词：天然防腐剂 鱼腥草素 防腐 

分 类 号：R285.5[医药卫生—中药学]