摘要
对商品柑橘精油及其主要成分D-柠檬烯对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、酵母、黑曲霉进行抑菌试验,将抑菌效果最好的D-柠檬烯作用于测试菌种时的最小抑菌浓度,并应用于橙汁。结果表明,柑橘精油及D-柠檬烯对测试菌种有较好的抑菌效果;D-柠檬烯若作为天然防腐剂,对橙汁有明显的防腐作用,可稳定橙汁色泽及pH,提高亮度,但对其中的VC含量影响较大。
The research was mainly on antimicrobial of commercial citrus essential oils（citrus EOs） and their major constituent-D-limonene against Escherichia Coli,Staphylococcus aureusis,Bacillus subtilis,yeast,Aspergillus niger,determination on the Minimal Inhibitory Concentration（MIC） of D-limonene and the initial application of D-limonene on juice.The results showed that commercial citrus essential oils and D-limonene had good antimicrobial activity.As a natural preservative in juice,D-limonene had an obvious antiseptic effect,and the color and pH value was stable while the luminance level much increased.However,there was a great impact on the content of vitamin C in juice.
出处
《食品与机械》
CSCD
北大核心
2011年第6期160-162,共3页
Food and Machinery
基金
成都纺织高等专科学校自然科学项目(编号:2010fzlk06)
关键词
柑橘精油
D-柠檬烯
抑菌性
橙汁
citrus essential oil
D-limonene
antimicrobial activity
juice
作者简介
李巧巧（1982-），女，成都纺织高等专科学校讲师，硕士。E—mail：linda82626@163．com
