摘要
研究高良姜挥发油抑菌及抗氧化作用。以水蒸气蒸馏法提取高良姜挥发油,以平板法涂布研究了高良姜挥发油对金黄色葡萄球菌、酿酒酵母菌、枯草杆菌及大肠杆菌的最低抑菌浓度（MIC）,以滤纸片固相扩散法研究了高良姜挥发油对供试菌的抑菌活性。以二丁基羟基甲苯（BHT）为对照,以花生油在实验期间的过氧化值与酸值的变化为指标,研究了高良姜挥发油的抗氧化作用。结果表明,高良姜挥发油有一定的抑菌作用和抗花生油氧化作用。高良姜挥发油对金黄色葡萄球菌、酿酒酵母菌、枯草杆菌及大肠杆菌的MIC分别为12.0、25.0、150、180 m L/L,对上述四种菌的抑菌圈值径分别为：（13.02±0.75）、（11.93±0.71）、（11.26±0.54）、（9.83±0.32）mm。在35 d的实验期内,添加高良姜挥发油的花生油过氧化值（POV）和酸值（AV）极显著低于空白对照组（p〈0.01）。在0-14 d实验期内添加0.10%、0.20%、0.30%高良姜挥发油的花生油过氧化值和酸值极显著低于BHT组,但从第21 d起添加高良姜挥发油的花生油各组过氧化值和酸值极显著高于BHT组。
To study the antimicrobial activity and the antioxidation of volatile oil from Alpinia officinarum,volatile oil was extracted by water steam distillation. The minimum inhibitory concentration（ MIC） and antimicrobial activity to Staphylococcus aureus,Saccharomyces cerevisiae,Bacillus subtilis and Escherichia coli were investigated by plate spread and by plate diffuse.Peroxide value,acid value as indexes and peanut oil as mediums,compared with antioxidants,BHT,the antioxidation of volatile oil from A.officinarum Hance were also studied. The results showed volatile oil from A.officinarum had antimicrobial activity and antioxidation to peanut oil. The minimum inhibitory concentration（ MIC） of volatile oils from A.officinarum to Staphylococcus aureus,Saccharomyces cerevisiae,Bacillus subtilis and Escherichia coli was 12.0,25.0,150 and 180 m L / L and the diameter of bacteriostasis was（ 13.02± 0.75）,（ 11.93 ± 0.71）,（ 11.26 ± 0.54）,and（ 9.83 ± 0.32） mm respectively. In the experiment time of 35 d,the peroxide value and acid value of peanut oil groups added volatile oil were significantly lower than those of blank group.During 0 to 14 d experiment time,the peroxide value and acid value of peanut oil groups added volatile oil（ 0.10%,0.20% and 0.30%） were significantly lower than those of BHT group but significantly higher during21-35 d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第19期112-115,共4页
Science and Technology of Food Industry
基金
湖南省重点学科建设项目资助(2011-76)
湖南省高校科技创新团队支持计划资助(2012-318)
关键词
高良姜
挥发油
抑菌
抗氧化
Alpinia officinarum Hance
volatile oil
bacteriostasis
antioxidation
