食品科学 ›› 2008, Vol. 29 ›› Issue (8): 70-73.

• 基础研究 • 上一篇    下一篇

三种坚果类食品壳提取物的抑菌性比较研究

李军红, 田胜尼,陆晓宇   

  1. 合肥工业大学生物与食品工程学院; 安徽农业大学生命科学学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Comparative Study on Antibacterial Charateristics of Hull Extracts from Three Linds of Nuts Foods

 LI  Jun-Hong, TIAN  Sheng-Ni, LU  Xiao-Yu   

  1. 1.College of Biology and Food Engineering,Hefei University of Technology,Hefei 230009,China;2.College of Life Sciences,Anhui Agricultural University,Hefei 230036,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 本实验采用滤纸片法探讨了花生、板栗和葵花子壳乙醇提取物对六种食品中常见污染菌的抑菌性,不同pH下抑菌活性的变化、提取物热稳定性和对食品防腐作用研究等。结果表明:三种提取物对六种试验菌均有很强的抑制作用,它们的抑菌性受pH影响很大,且抑菌性有很好的热稳定性。防腐实验研究表明,在48h内它们对3种试验食品的抑菌率大都在80%以上,最高达94.20%。它们能很好地保存食品的风味。

关键词: 坚果食品, 果壳, 乙醇提取物, 抑菌性

Abstract: Antibacterial characteristics of ethanol extracts from peanut,chestnut and sunflower hulls on the contamination bacteria of six common foods were studied by filter paper methods. Changing of antimicrobial activity,thermal stability of the extracts and their preservation effects on foods were also studied under different pH values. The results showed that there are observable antibacterial effects of the three extracts on six tested bacteria. The antibacterial effects are affected markedly by pH value. And there are exceedingly good thermal stability of antibacterial activities. Food preservation experiments showed that the antibacterial rates of the tested foods all are over 80%,and the maximum rate is 94.20%.

Key words: nut food, nut hull, ethanol extract, antimicrobial characteristics