摘要
该文报道对木犀草素抗氧化活性及抗菌活性研究,结果表明:木犀草素添加量以0．02％为宜,其效果与同剂量BHT相当,比同剂量茶多酚抗氧化效果好,还原能力和消除羟自由基能力均比茶多酚和 BHT强;且对食品中常见供试四种茵具有高效抗菌活性,并随浓度增加而增强,对金黄色葡萄球菌、枯草杆菌、啤酒酵母和大肠杆菌完全抑制浓度分别为300mg／L、200mg／L、250mg／L、300mg／L,具有高效抗菌活性;表明木犀草素作为食品天然防腐剂和天然抗氧化剂具有开发潜力。
This paper studied the antioxidative effect and the antimicrobial activity. It was found that the optimum quantity luteolin added to the reaction mixture was 0.02%, which was equivalent to BHT and stronger than that of GTP at the same dosage. The reducing power and ·OH scavenging ability in luteolin are better than in BHT and GTP. It against four kind of common food contaminative microorganism is determined. Result showed the minimal inhibition concentration （MIC） were 300 mg/L against Staphylococcus aureus, 200 mg/L against Bacillus subtilis, 250 mg/L against beer yeast, 300 mg/L against Escherichia coll. It have high antimicrobial activity. All of these results confirm that luteolin is of potential value and cxploition in food industry.
出处
《粮食与油脂》
2006年第3期27-29,共3页
Cereals & Oils
关键词
木犀草素
抗菌活性
抗氧化活性
天然防腐剂
luteolin
antimicrobial activity
antioxidative activity
natural food antiseptic
