橙皮甙的抑菌效果研究  

Bacteriostatic Test of Hesperidins

作　　者：严赞开[1] 胡春菊[1] 

机构地区：[1]湖北农学院环境工程系,湖北荆州434025

出　　处：《西北农业学报》2004年第2期87-89,共3页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：湖北省教育委员会科学基金(2003J002)资助项目。

摘　　要：介绍了从桔皮中分离出橙皮甙的方法,并对分离得到的橙皮甙进行了抑菌试验。结果表明,橙皮甙的质量分数在0.06%～0.9%范围内,pH为5～9时,其对食品常见污染菌有广谱的抑菌作用。经热处理后的橙皮甙仍具有明显的抑菌能力。This article introduced a separation method of hesperidins from the peel of orange, and the antimicrobial activity of hesperidins were studied. The results showed that the mass fraction of hesperidins was 0.06 %~0.9 %,pH 5~9, hesperidins can effectively inhibit the growth of food pollutant bacteria. In addition, hesperidins were excellent in heat stability; it still showed a strong antimicrobial power after heat treatment.

关 键 词：橙皮甙 抑菌效果 桔皮 热处理 食品添加剂 天然防腐剂 

分 类 号：R285[医药卫生—中药学]