摘要
本文试验了迷迭香酸对食品中常见污染菌的抑菌作用。采用滤纸片扩散法测定迷迭香酸的抑菌活性,试管二倍稀释法测定迷迭香酸的抑菌效力,用单因素方差分析法来测定迷迭香酸的抑菌效力试验结果表明:迷迭香酸的浓度为0.25%时,对三种供试菌株就有一定的抑菌活性,迷迭香酸的浓度为≥0.5%时,对三种供试菌株都有明显的抑菌活性.经方差分析,迷迭香酸具有广谱的抑菌作用,可以作为食品中的天然防腐剂。
This article experimented the bacteriostasis function of the rosemary acid to the putrefactive bacterias which is isolated from food.Using filter paper diffusion process determinates the bacteriostasis activeness of rosemary acid.By two times of dilution method of test tube determinates rosemary acid bacteriostasis potency,with the single factor variance analytic method determines the bacteriostasis potency of rosemary acid to be whether remarkable.The test result indicated： When the rosemary acid＇s density is 0.25%,it has certain bacteriostasis activeness for the three testing strains.When the rosemary acid density is ≥0.5%,it has the obvious bacteriostasis activeness.After the variance analysis,the rosemary acid has widespread bacteriostasis function.So it can be used as natural antiseptic on food.
出处
《黔南民族师范学院学报》
2011年第6期10-13,共4页
Journal of Qiannan Normal University for Nationalities
关键词
迷迭香酸
方差
防腐剂
rosemary acid
variance analysis
Antiseptic
