食品科学 ›› 2010, Vol. 31 ›› Issue (21): 98-100.doi: 10.7506/spkx1002-6630-201021022
• 基础研究 • 上一篇 下一篇
孟良玉，兰桃芳，卢佳琨，张艺凡，初莹莹
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渤大博士启动科研基金项目(BSQD2010-006)；渤海大学大学生创新实验项目(BDCX-019；BDCX-SP008)
MENG Liang-yu，LAN Tao-fang，LU Jia-kun，ZHANG Yi-fan，CHU Ying-ying
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摘要：
对蜂胶提取物抑菌性能进行研究，同时以蜡样芽孢杆菌为指示菌研究蜂胶提取物抑菌成分的稳定性。结果表明：蜂胶提取物具有较强的抑菌活性，对热处理、pH 值、紫外线、金属离子均具有较好的稳定性，仅在121℃或pH10 处理后其抑菌活性才明显下降。
关键词: 抑菌, 蜂胶, 稳定性
Abstract:
The ethanol extract from propolis obtained by hot reflux extraction was assayed for its antimicrobial activity, and its stability was also studied with Bacillus cereus as the indicator strain. The results showed that the extract had very strong antimicrobial activity and was very stable to temperature, pH value, ultraviolet and metal ions. After thermal treatment at 121℃ or alkaline treatment at pH 10, the antimicrobial activity of the extract showed a notable descent.
Key words: propolis, antimicrobial activity, stability
中图分类号:
TQ929.2
孟良玉，兰桃芳，卢佳琨，张艺凡，初莹莹. 蜂胶提取物中抑菌成分稳定性研究[J]. 食品科学, 2010, 31(21): 98-100.
MENG Liang-yu，LAN Tao-fang，LU Jia-kun，ZHANG Yi-fan，CHU Ying-ying. Antimicrobial Activity and Stability of Ethanol Extract from Propolis[J]. FOOD SCIENCE, 2010, 31(21): 98-100.
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