摘要
在总结传统应用的基础上，通过系统试验，探索了林檎叶浸出物对饮料抑菌防腐的效应．以饼干、鲜葡萄汁、米饭、蔗糖、琼脂作培养基，并以茶作对照进行的试验结果表明，林檎叶的浸出液具有较明显的抑菌效果，以林檎叶为主要原料研制的饮料产品，在自然条件下存放６０ｄ，经湖南省食品质量监督检测所检验，符合国家食品卫生质量要求．
Effects of malus melliana leaf on inhibiting bacterium have been explored bysumming up traditional uses and systematic experiments. Biscuit,fresh grape juice,sucrose,rice and agar are used as media. The results show that the bacterium inhibiting effect ofmalus melliana leaf is better than that of tea. The quality of product manufactured frommalus melliana leaf as mainly materials and stored for sixty days in natural conditions is stillup with the test requirement of Hunan FoodQuality Supervision Test Institute.
关键词
培养基
抑菌
林檎叶
软饮料
malus, leafs, culture media, bacteriostats/melliana leaf, water extracts , softdrink
