生姜提取物对常见食品污染菌的抑菌作用研究  

Study on Bacteriostasis of Ginger Extract Against Common Food Contamination Bacteria

作　　者：申晓慧[1] 

机构地区：[1]黑龙江省农业科学院佳木斯分院,黑龙江佳木斯154007

出　　处：《黑龙江农业科学》2014年第6期103-105,共3页Heilongjiang Agricultural Sciences

基　　金：黑龙江省农业科技创新工程资助项目(2012QN007)

摘　　要：为研究生姜提取物对常见食品污染菌的抑菌作用，采用滤纸片法测定了生姜提取物对金黄色葡萄球菌、大肠杆菌及枯草芽孢杆菌的抑菌活性，探讨了不同温度和不同pH生姜提取物对3种细菌抑菌活性的影响。结果表明：生姜提取物对3种供试细菌有明显抑制作用。对金黄色葡萄球菌和枯草芽孢杆菌的最小抑制浓度为0．125％、对大肠杆菌的最小抑制浓度为0．250％。且生姜提取物的热稳定性较好，对供试细菌最佳抑菌pH范围为6．0～9．0。In order to study the bacteriostasis of ginger extract against common food contamination bacteria,filter method was used to determine the antibacterial activity of ginger extract against Staphylococcus aureus, Escherichia coli and Bacillus subtilis. The effect of different temperature and pH of ginger extract on antibacterial activity of three kinds of bacterias were studied. The results showed that ginger extract expressed obvious bacteriostasis against the test bacteria. To Staphylococcus aureus and Bacillus subtilis, the minimal inhibitory concentration was 0. 125%,the minimal inhibitory concentration of Escherichia coli was 0. 250%. Ginger extract had good thermal stability,and the best pH for bacteriostasis ranged from 6.0 to 9.0.

关 键 词：生姜提取物 食品污染菌 抑菌作用 

分 类 号：TS201.6[轻工技术与工程—食品科学]