摘要
用柑橘皮渣粗提物对常见的微生物进行抑菌研究。结果表明,此粗提物对细菌具有良好的抑菌效果,对酵母菌和霉菌无效。对于细菌的最低抑菌浓度为0.5g/mL,活性pH范围是5￣6,原液经高温处理后仍然具有抑菌能力。经与氯胺T对照,证实了柑橘皮渣粗提物抑制细菌的效果超过了0.3%氯胺T的抑菌效果。
The inhibition of microorganisms by crude extracts of citrus peels was studied. The results showed that the crude extracts had good effect on bacterium, but had no effect on yeast and mould. The MICs of bacteria were 0.5g/mL; and active scope of pH was 5-6. After high temperature treatment, the crude extracts still had antimicrobial effect. Contrasting by Chloramine T, the antimicrobial effect of crude extracts exceeded that of 0.3 % Chloramine T.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期73-76,共4页
Food Research and Development
关键词
柑橘皮渣
粗提物
抑菌
citrus peels
crude extracts
antimicrobial effect
