摘要
以熟羊肉、面包、豆腐、葡萄汁四种具有代表性的食品为供试材料,探讨姜黄色素的防腐性能。结果表明:浓度在0.025%以上的姜黄色素碱水溶液对熟羊肉、面包、豆腐具有良好的防腐性,浓度在0.050%以上的姜黄色素碱水溶液对葡萄汁具有一定的防腐性,姜黄色素在加热煮沸的条件下失去防腐功效。
We take cooked mutton, bread, bean curd, effect of cureumin. The result shows that the cureumin grape juice as experimental material to study antiseptic solution has fairly good antiseptic effect on cooked mutton; bread ; bean curd when its density is above 0. 025 %, and has good antiseptic effect on grape juice when its density is above 0.05 %. But the curcumin has no antiseptic effect at all after it is boiled.
出处
《粮油食品科技》
2007年第6期67-71,共5页
Science and Technology of Cereals,Oils and Foods
关键词
姜黄色素
防腐性
病情指数
cureumin
antiseptic effect
disease index
