天然物质对切割蔬菜中常见微生物抑制作用的研究  

Study on Inhibitant Activities of Nature Substance Against Microbes from Minimally Processed Vegetable

作　　者：宋义忠[1] 孔秋莲[2] 孟宪军[1] 陈留勇[1] 贺继东[2] 章丽丽[2] 李清芳[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110000 [2]上海农科院农产品保鲜加工研究中心,上海200000

出　　处：《保鲜与加工》2003年第6期13-15,共3页Storage and Process

摘　　要：应用正离子水和姜黄、虎杖、艾叶、丁香提取物对切割蔬菜中常见微生物(大肠杆菌、荧光假单胞菌、啤酒酵母)的抑制作用进行调查,结果表明,正离子水对大肠杆菌、荧光假单胞菌、啤酒酵母抵制率均为零;而姜黄、虎杖、艾叶、丁香提取物对3种微生物均有一定的抑制作用。The inhabitants activities of acidity ion water and polygonum cuspidatum Sieb.et Zucc,curcuma longa L,artemisia argyi Levl.et vant,eugenia caryophyi-lata thunb extracts against microbes(escherichia coli.pseudomonas fluorescens,saccharomyces cervisiae)from minimally processed vegetable were studied.The results showed that acidity ion water had no inhibitant effects agaist escherichia coli.Pseu-domonas fluorescens,saccharomyces cervisiae.The extracts from polygonum cuspidatum Sieb.et Zucc,polygonum cuspidatum Sieb.et Zucc,artemisia argyi Levl.et vant,eugenia caryophyi-lata thunb had inhibitant activities against escherichia coli.Pseudomonas fluorescens,sac-charomyces cervisiae.

关 键 词：天然物质 切割蔬菜 微生物污染 抑制作用 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]