【摘要】 目的以生姜、花椒、黄伞为原料,提取天然抑菌成分,为食品防腐剂研制提供新途径。方法采用水浸醇提的方法,从生姜、花椒、黄伞中提取抑菌成分,进行果蔬保鲜的混合协同抑菌试验,探讨其广谱抗菌性。结果生姜、花椒、黄伞提取液对供试菌均有一定的抑制作用,3种提取液复配后,可以增强抑菌效果和扩大抑菌谱,对啤酒酵母和黑根霉的抑菌圈,由单一提取液的11和33 mm提高到56和61 mm,也优于化学防腐剂苯甲酸钠的38和18 mm,而且抑菌浓度低,pH作用范围广,热稳定性好。结论生姜、花椒、黄伞提取液复配后抑菌救果较好,有很好的开发利用前景。更多还原

【Abstract】 Objective To develop a new method of food preservative by extracting the natural antibacterial components from ginger,Zanthoxylum bungeanum and Pnoliotaadiposa(Fr.)Quel.MethodsThe antibacterial components were extracted from ginger,Zanthoxylum bungeanum and Pnoliota adiposa(Fr.)Quel by waterlogging and ethanol extracting.The mixture cooperation inhibition bacteria experiments were did on keeping fresh fruits and vegetables.ResultsThe extraction from ginger,Zanthoxylum bungeanum and Pnoliota adiposa(Fr.)Quel had a definite inhibitive effect on bacteria.The three mixture extractions had synergistic inhibitive effect on bacteria with a expanded antibacterial property at low minumum concentration,stable heat-resistant and the broad pH range better than the single extraction and the chemical food preservative(sodium benzoate).The antibacterial diameter to yeast and rhizopus nigricans were 56 mm and 61 mm for the three mixture extractions,11 mm and 33 mm for the single extraction,38 mm and 18 mm for sodium benzoate,respectively.ConclusionThe mixture extractions of ginger,Zanthoxylum bungeanum and Pnoliotaadiposa(Fr.)Quel are effective to inhibit bacteria and have a potential application.更多还原