生姜油树脂的抗菌性研究  

Studies on Inhibition Activity of Ginger Oleoresins

作　　者：陈燕[1] 周希贵[2] 李淑燕[1] 蔡同一[1] 

机构地区：[1]中国农业大学食品学院,北京100094 [2]中国农业大学生物学院

出　　处：《食品与发酵工业》2001年第4期30-34,共5页Food and Fermentation Industries

摘　　要：以超临界CO2 流体萃取技术制备的姜油树脂为试材 ,采用管碟法结合MIC液体稀释法 ,对其抑菌性分别作了定性与定量研究。结果表明 ,生姜油树脂对试验中几种测试菌均有不同程度的抑制作用 ,尤其对真菌的抑制作用明显强于食品常用防腐剂山梨酸钾。其MIC值分别为桔青霉 3.91mg/mL ,酿酒酵母 7.81mg/mL ,金黄色葡萄球菌 15.6 3mg/mL ,大肠杆菌 6 2 .Ginger oleoresin, which made from supercritical CO 2 fluid extraction, was studied on its inhibition to molds, bacteria and yeast cell. Both cylinder plate assay and MIC test demonstrate that ginger oleoresin is of obvious inhibition activity. And its inhibition to fungi was much stronger than the common food preservatives-potassium sorbate. The minimum inhibition concentration (MIC) of ginger oleoresins to the microorganisms in test was P. cierimon 3.91mg/mL, S. cerevisiae 7.81mg/mL, S. aureus 15.6mg/mL and E.coli 62.5mg/mL respectively.

关 键 词：生姜油树脂 抑菌性 最低抑菌浓度 食品添加剂 天然防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]