摘要
本文研究了肉桂中天然防腐物质的提取方法及其抑菌作用,结果表明,用食用酒精提取肉桂中防腐物质的最佳提取工艺参数为:浸提温度50℃、浸提时间为63h、提取剂中乙醇浓度为乙醇:水:9:1(V/V)。肉桂醇提取物对实验用常见食品污染菌有较强的抑制作用,对大肠杆菌的最低抑菌浓度(MIC)为6.25mg/ml,对金黄色葡萄球菌为12.5mg/ml。
The method of extracting natural preservative in cinnamon and its bacteriostasis were studied. The optimal technical parameter of extracting natural preservatives from cinnamon by edible alcohol are that temperature of extract is 50℃ , time of extract is 63h and alcohol concentration is 9 : 1(alcohol : water V/ V), the alcohol extract of cinnamon has strong inhibition effect on frequent pollution microbe of food, the MIC is 6.25mg/ ml for Escherichia coli, is 12.5mg/ml for Staphlococcus aureus.
出处
《食品工业》
北大核心
2003年第5期28-29,共2页
The Food Industry
基金
湖北省教育厅资助重点项目
