食品科学 ›› 2000, Vol. 21 ›› Issue (9): 24-27.

• 工艺技术 • 上一篇    下一篇

从植物中提取天然防腐剂的研究

 吴传茂, 吴周和, 曾莹, 何霞辉, 陈士英   

  1.  湖北工学院生物工程系
  • 出版日期:2000-09-15 发布日期:2011-12-01

Extraction Study on Natural Plant Ingredients As Preservative

 WU  Chuan-Mao, WU  Zhou-He, ZENG  Ying, HE  Xia-Hui, CHEN  Shi-Ying   

  • Online:2000-09-15 Published:2011-12-01

摘要: 用滤纸片法比较二十余种植物材料的抑菌效力,对其中抑菌效力较强的辣椒、丁香、迷迭香、乌梅、甘草提取液的应用性能用平板稀释法进行试验,并将提取的天然防腐剂用于酱油及汽水防腐,3~6个月后检查,细菌指标均合格。

关键词: 植物材料, 抑菌作用, 天然防腐剂, 应用

Abstract: More than twenty plant materials were compared with their inhibiting bacteria capacity by the paper filtering method.Anong them the extract of Capsicum frutescens line. eugenig largophy. posemary. licorice root.smoked plum and dark plum were tested with plate count. They showed application possibility for bacterial inhibition. These extracted natural preservitives were added to soybean sauce and carbonated beverapes,which had been stored for 3-6 months. The bacteria number countedmet with the sanitary standard.

Key words: Plant material Bacteria inhibition Natural preservitives Application