摘要
通过水蒸气蒸馏法提取五香粉的精油,测试这种精油对几种常见细菌、霉菌、酵母菌的抑菌活性(抑菌圈直径大小)、最低抑菌浓度(MIC值)及气态防腐效果,探讨了五香粉精油的抗菌作用。以色谱-质谱联用法(GC/MS)共分析鉴定出五香粉精油中9种成分,其中主要成分为肉桂醛和反式大茴香脑,其相对百分含量分别为39.79%和36.4%。
The essential oil of spice power was extracted by steam distillation. The antimicrobial activities of the essentialoil, including the inhibition zone, MIC value and inhibition activity of gaseous state were studied. The oil was determinedby GC/MS. 9 compounds have been identified and their relative contents determined by area mormkalization.Cinnamaldehyde and trans-Anethole were their chief components, and their relative contents were 39.79% and 36.4%,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期39-42,共4页
Food Science
基金
广东省自然科学基金资助项目(000695)
