摘要
测定了银杏叶提取物(EGb)对食品常见污染菌的抗菌活性,探讨了热处理和pH值对EGb抗菌活性的影响,阐明了银杏叶提取物(EGb)的抗菌特点以及作为食品天然防腐剂的开发价值。结果表明:银杏叶提取物的抑菌作用显著,其抗菌活性随着其浓度增加而增强,对细菌和真菌的最低抑菌浓度(MIC)为1.25%和5.0%;EGb的抗菌活性具有热稳定性,能忍受高温短时的热处理;EGb在pH5～9的范围内均具有抗菌活性。本研究为EGb在食品天然防腐剂领域中的开发利用提供实验依据。
The antimicrobial activities of EGb (Extract of Ginkgo biloba) against common food contaminated microorganisms were determinded. The effects of heating conditions and pH value on the antimicrobial activities were discussed. The antimicrobial characteristics of EGb and the protection for the development of EGb as a natural food antiseptic were envisaged. Results showed that the antimicrobial activity of EGb was high and increased with the increase in the concentration of EGb, and the minimal inhibition concentrations(MIC) were 1.25% against bacteria, and 5.0% against fungi. And the antimicrobial activity of EGb was characterized by its heat stable ability, and high temperature was not effective to its antimicrobial activity. The antimicrobial activity pH value ranged from 5 to 9. This research provided experimental basis for development of EGb as a natural food antiseptic.Key words Extract of Ginkgo biloba Antimicrobial activity Heat stable ability pH value Natural food antiseptic
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第9期118-121,共4页
Food Science
基金
江苏省"九五"重大工业科技攻关项目(GB98020-2)部分研究内容
