摘要
研究了胡椒中天然防腐剂的提取方法和抑菌作用，结果表明，用食用乙醇提取胡椒中防腐物质的最佳提取工艺参数为：固液比1：25、浸提温度70℃、浸提时间为20h。胡椒醇提取物对实验用常见食品污染菌有较强的抑制作用，对枯草芽孢杆菌的最低抑菌浓度（MIc）为6．25mg／mL，对大肠杆菌为12．5mg／mL，对金黄色葡萄球菌和汉逊氏酵母菌均为25mg／mL，对黑曲霉及青霉等均为50mg／mL，对金黄色葡萄球菌、枯草芽孢杆菌和汉逊氏酵母菌的抑菌活性PH范围均为4～6，对大肠杆菌为4～5。
The method of extracting natural preservative in pepper and its bacteriostasis were studied. The results showed that the optimal technical parameter of extracting natural preservatives from pepper by edible alcohol are that ratio of solid to liquid is 1 ： 25, temperature of extract is 70℃ and time of extract is 20h. And that the alcohol extract of pepper has strong inhibition effect on frequent pollution vaccine of laboratory food, the MIC is 6.25mg/mL for Bacillus subtilis, is 12.5mg/mL for Escherichia coli,is 25mg/mL for Staph- lococcus aureus and Hansenula sp. , is 50mg/mL for Aspergillus sp. and Penicillium sp. , the range of active pH is 4-6 for Staphlococcus aureus ,Bacillus subtilis and Hansenula sp is 4-5 for Escherichia coli.
出处
《中国调味品》
CAS
北大核心
2007年第7期57-60,共4页
China Condiment
关键词
胡椒
天然防腐剂
提取
抑菌作用
pepper
natural preservatives
extract
bacteriostasis
