食品工业科技2009，Vol.30Issue(11)：146-148,3.
不同方法提取香辛料精油对蔬菜抑菌效果的影响
Effect of spice oils extracted by different methods on bacteriostasis of vegetables
代亨燕 1刘春梅 1谭书明1
作者信息
- 1. 贵州大学化学工程学院,贵州,贵阳,550003
- 折叠
摘要
Abstract
A series of experiments on extracting clove,garlic,ginger and pepper were carried out by using different methods:steam distillation,solvent extraction,ultrasound-assisted extraction and microwave-assisted extraction, respectively.Through contrasting studies on the extraction efficiency and its suppression effect on the rot of cucumbers and bean caused by bacteria, we also investigated the minimum dilution multiples.The experimental results showed that: extracting clove by the ultrasound-assisted extraction method was most effective on suppressing rot and can be considered as a potential method, however,extracting garlic, ginger and pepper by the microwave-assisted extraction method was relatively better.It was emphasized that the suppressing effect of the four kinds of spices on rot of cucumber and bean-rot fungus was related reversely to the dilution multiple.关键词
香辛料/提取/抑菌Key words
spice/ extraction/ antibacterial分类
轻工纺织引用本文复制引用
代亨燕,刘春梅,谭书明..不同方法提取香辛料精油对蔬菜抑菌效果的影响[J].食品工业科技,2009,30(11):146-148,3.
