花生壳乙醇提取物(EEPH)抗菌性的研究  

Antimicrobial Charateristics of Ethanolic Extracts of Peanut Hull(EEPH)

作　　者：周建新[1] 嵇美华 汪海峰[1] 姚明兰[1] 

机构地区：[1]南京经济学院食品科学与工程系,南京210003 [2]湖洲职业技术学院,湖州313000

出　　处：《中国粮油学报》2004年第1期64-66,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：测定了花生壳乙醇提取物 (EEPH)对食品中常见污染菌的抗菌活性 ,探讨了热处理和 pH值对其抗菌活性的影响 ,阐明了花生壳乙醇提取物的抗菌特点以及作为食品天然防腐剂的开发价值。结果发明 :花生壳乙醇提取物的抑菌作用显著 ,其抗菌活性随着其浓度增加而增强 ,对细菌和真菌的最低抑制浓度 (MIC)分别为 0 .2 8‰和 0 .5 0‰ ;花生壳乙醇提取物的抗菌活性具有热稳定性 ,能忍受高温短时的热处理 ,并且在 pH5～The antimicrobial activities of ethanolic extracts of peanut hull (EEPH) against common food contaminative microorganisms were determinded.The effects of heating conditions and pH value on the antimicrobial activities were discussed.The antimicrobial characteristics of EEPH and the prospect for the development of EEPH as a natural food antiseptic were envisaged.Results showed that the antimicrobial activity of EEPH was high and increased with increasing its concentration.The minimal inhibition concentrations(MIC)were 0.28% against bacteria,and 0.50% against fungi.The antimicrobial activity of EEPH was characterized by its heat stability.The antimicrobial activity pH tolerance ranged from 5 to 9.

关 键 词：花生壳乙醇提取物 抗菌活性 食品天然防腐剂 热处理 PH值 

分 类 号：TS202.3[轻工技术与工程—食品科学]