摘要
以苦瓜、大蒜、辣椒的提取液对几种常见的食品微生物进行抑茵活性测定,结果表明,辣椒的乙醇提取液抑茵效果最好,最低抑茵浓度(MIC)为金黄色葡萄球菌1.0％,大肠杆茵1.0％,大蒜的乙醇提取液MIC值金黄色葡萄萄球茵2.1％,大肠杆茵4.2％,提取剂对苦瓜的抑茵成分的提取影响小。三者都具有热稳定性。
The inhibition activities of extracts of balsam pear, garlic and capsicum to some food microorganisms are studied. The results show that the alcohol extract of capsicum has the best inhibition effect and the minimum inhibition concentration (MIC) to staphylococcus aureus and E. coli all are 1.0% . The MIC of alcohol extract of garlic to staphylococcus aureus and E. coli are 2.1% and 4.2% respectively. The inhibition activity has little difference between water and alcohol extract of balsam pear. The three extracts all are heat stability.
出处
《四川食品与发酵》
2003年第3期5-8,共4页
Sichuan Food and Fermentation
