摘要
丁香是调味品中常用的香辛料之一,安全无毒,对食品的腐败菌以及致病菌均有良好的抑制和杀灭效果,其抑菌因子主要是丁香酚,与微生物某些酶的活性基团结合,破坏正常的代谢功能,从而影响菌体的生长;丁香提取物在酱油、果蔬以及肉制品应用取得了良好的保鲜效果,丁香是值得研究和开发的天然防腐资源。
Syzygium aromaticum （L.）, one of the most used flavors for spice, safe and nontoxic, has good bacteriostatic effect on microorganisms which may cause food spoilage or human diseases. The main bacteriostatic material in Syzygium aromaticum is eugenol. By combining to active groups of certain enzymes, eugenol can destroy the metabolic function of bacteria. The extraction of Syzygium aromaticum has been widely and successfully applied in food fresh keeping, such as soy sauce, vegetables, and meat product, etc.. As a natural antiseptic resource, Syzygium aromaticum should be further researched and more related products can be developed.
出处
《中国调味品》
CAS
北大核心
2007年第12期21-23,共3页
China Condiment
关键词
丁香
抑菌机理
抑菌效果
食品保鲜
syzygium aromaticum （L.）
bacteriostatic mechanism
bacteriostatic effect
food fresh keeping
