苔干和竹笋提取物及其复配物的抗菌活性研究  

Study of Antibacterial Activity of Extracts from Dried Moss and Bamboo Shoots and Their Mixtures

作　　者：陈志轩 华奕 陈学红[1] 文浩 孙会刚[1] CHEN Zhixuan;HUA Yi;CHEN Xuehong;WEN Hao;SUN Huigang(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018

出　　处：《食品安全导刊》2022年第11期76-78,共3页China Food Safety Magazine

基　　金：江苏省高校自然科学基金重大项目(19KJA480002);徐州市科技计划项目(KC20186)。

摘　　要：本文通过对提取温度、提取时间、乙醇浓度及复配比例等一系列参数进行单因素抑菌实验,发现苔干和竹笋的乙醇提取液对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌及蜡样芽孢杆菌有良好的抑制作用。在单一变量为复配比例时,苔干占比越高,抑菌效果越好。In this paper,through a series of parameters such as extraction temperature,extraction time,ethanol concentration and compound proportion,the single factor antibacterial test with different compound proportion were carried out.It was determined that the ethanol extract of dried moss and bamboo shoots had a good inhibitory effect on Staphylococcus aureus,Escherichia coli,Bacillus subtilis and Bacillus cereus.When the single variable is the compound ratio,the higher the proportion of dry moss,the better the antibacterial effect.

关 键 词：苔干 芦笋 提取物 抑菌效果 

分 类 号：TS201.2[轻工技术与工程—食品科学]