摘要
[目的]研究30种中草药提取物对食品细菌的影响。[方法]以30种中草药为试验材料,以食品中常见的3种细菌为试验菌种,采用滤纸片法研究了水、无水乙醇、石油醚3种提取液的抑菌效果。[结果]黄连、大黄、厚朴和丁香的水提取液,黄连、厚朴、虎杖和丁香的无水乙醇提取液以及大蒜、厚朴、丁香和黄连的石油醚提取液的抑菌能力较强。[结论]该研究为开发天然食品防腐剂提供了科学依据。
[Objective]The research aimed to study the effects of 30 kinds of Chinese herbs on bacteria in food. [Method]30 kinds of Chinese herbs and 3 usual bacteria in foods were used for experiment material. And the effects of water,ethanol absolute and petroleum ether extracts on bacteria were studied using the filter paper method. [Result]The results showed that the water extracts of Coptis chinensis Franch. ,Rheum officinale Baill. ,Magnolia officinalis Rehd. et Wils. and Syzygium aromaticum Thunb. ,the ethanol extracts of Coptis chinensis Franch. ,Magnolia officinalis Rehd. et Wils. ,Polygonum cuspidatum Sieb. et zucc. and Syzygium aromaticum Thunb. and the petroleum ether extracts of Allium sativum L. ,Magnolia officinalis Rehd. et Wils. ,Syzygium aromaticum Thunb. and Coptis chinensis Franch. had strength antimicrobial ability. [Conclusion]The study can provide the scientific basis for exploring the natural food preservatives.
出处
《安徽农业科学》
CAS
北大核心
2010年第14期7529-7531,7556,共4页
Journal of Anhui Agricultural Sciences
基金
河南省重点科技攻关项目(102101110138)
关键词
中草药
食品防腐剂
细菌
抑菌能力
Chinese herbs
Food preservatives
Bacteria
Antimicrobial ability
