中草药提取物对两种果蔬致腐真菌的抑制作用  

Inhibition on Aspergillus niger and Penicillium expansun of Chinese Herb Extracts

作　　者：孔秋莲[1] 张明融[1] 章丽丽[1] 

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201106

出　　处：《保鲜与加工》2002年第3期17-18,共2页Storage and Process

摘　　要：利用滤纸片法研究了9种中草药的提取物对两种致腐真菌(黑曲霉、扩展青霉)的抑制作用,发现丁香、肉桂的提取物可抑制黑曲霉和扩展青霉的孢子萌发,五倍子、川芎的提取物可抑制黑曲霉和扩展青霉的孢子形成,其中丁香的抑菌效果大于肉桂,五倍子的抑菌效果大于川芎。The inhibition on Aspergillus niger and Penicillium expansun of extracts from 9kinds of Chinese herbs were studied.The Chinese herbs were extr acts with steam distillation and the distillates and remnants were used f or tests of antimicrobial activity separately.Results showed that the distillate s of lilac and cinnamon could inhibit spore sprouting of Aspergillus niger and Penicillium expansun,and lilac appeared a higher inhibition than cinnamon.The extracts of gallnut and rhizome of chuan -xiong,whether distillates or remnants,could inhibit spore forming of Aspergillus niger and Penicillium expansun,and gallnut appeared a higher inhib ition than rhizome of chuan -xiong.

关 键 词：抑制作用 中草药提取物 果蔬致腐真菌 抑菌活性 天然防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]