藤椒油的抑菌活性及其稳定性研究  

Study on antibacterial activity and stability of Zanthoxylum armatum DC Prodr.oil

作　　者：周婷[1] 蒲彪[1] 姜欢笑[1] 刘春燕[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第11期106-109,115,共5页Science and Technology of Food Industry

摘　　要：为了解冷榨藤椒油和溶剂萃取的藤椒油的抑菌活性和抑菌稳定性,通过滤纸片法和试管二倍稀释法测定了藤椒油对3种常见细菌及3种酵母菌的最低抑菌浓度和最低杀菌浓度,采用生长速率法测定对2种霉菌的抑制作用,并以枯草芽孢杆菌和胶红酵母为指示菌,探讨了介质p H、热处理及紫外照射对两种藤椒油的抑菌稳定性的影响。结果表明,藤椒油对8种受试菌均有抑制效果,其中溶剂浸出油的抑菌效果强于冷榨油的。Abstract.The antibacterial activity of Zanthoxylum armatum DC Prodr.oil against common bacteria and yeasts were tested by using inhibition zone experiment and tube double dilution method to determine minimum inhibitory concentration(MIC) and minimum bactericidal concentration (MBC).The antibacterial effect of oil against mould were tested by using growth rate method.The oil was also studied for its stability to thermal treatment, ultraviolet and pH.The results showed that Zanthoxylum armatum DC Prodr.oil had certain effect on restraining the growth of all the bacteria in the test.While the antibacterial effect of oil extracted from absolute ether were stronger than cold presssed oil.

关 键 词：藤椒油 抑菌活性 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]