摘要
[目的]促进香辛料在食品工业中的应用。[方法]采用平板菌落计数法计算抑菌率,比较不同浓度姜、辣椒、花椒提取液对常见3种细菌大肠杆菌(E.coli)、枯草芽孢杆菌(Bacillus subtilis)、金黄色葡萄球菌(Staphylococcus aureus)的抑制作用。[结果]不同浓度香辛料提取液对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌均有一定的抑菌作用,且抑制效果随着提取物浓度的增加逐渐增强;不同种类香辛料的抑菌效果存在差异。[结论]姜、辣椒、花椒具有抑菌作用,生产中应根据需要选择香辛料抑菌。
[ Objective ] To improve the application of spice in food industry. [ Method ] The inhibitory rates of different concentrations of gin- ger, cayenne and pepper extracts to E. coli, Bacillus subtilis and Staphylococcus aureus were determined by plate colony - counting method. [ Result ] All the test samples showed certain inhibitory effect to E. coli, Bacillus subtilis and Staphylococcus aureus, and the inhibitory aetivity assumed rise trend with the increase of extracts concentration. Different kinds of spices were different in antibacterial effect. [ Conclusion ] Ginger, cayenne and pepper were endowed with anti - bacterial effect, which provided basis for the screen of sniee in food industry.
出处
《安徽农业科学》
CAS
北大核心
2011年第17期10273-10274,共2页
Journal of Anhui Agricultural Sciences
基金
廊坊师范学院科学研究项目(LSZY201001)
关键词
香辛料
提取液
抑菌作用
Spices
Extracts
Antibacterial effect
作者简介
郭红珍（1974-），女，山西临猗人，讲师，从事食品营养与检测的研究。
