食品工业科技Issue(1)：138-140,3.
肉桂醛与β-环糊精包合前后对抗氧化性及抑菌的影响
Effect of antioxidant and antibacterial activities on inclusion of cinnamaldehyde and β-cyclodextrins before and after
摘要
Abstract
The inclusion compound of cinnamaldehyde with β-cyclodextrin was prepared by using the method of saturation water solution,and the influence of inclusion on the antioxidant and antibacterial activity of cinnamaldehyde was studied.The results showed that the inclusion ratio and yield were improved with the increased concentration of ethanol which used for the dilution of cinnamaldehyde.The sequence of antioxidant activity was BHTVCinclusion compoundcinnamaldehyde,which indicated that the antioxidantic activity of cinnamaldehyde was improved after being inclused by β-cyclodextrin.Both of cinnamaldehyde and its inclusion compound showed inhibiting abilities on many kinds of microbials and the abilities were strenghened with the increased concentration,in which the antimicrobial effect on beer yeast was greater than that of Aspergillus niger.The sequence of antimicrobic activity was inclusion compoundcinnamaldehydepotassium sorbate.For Aspergillus niger,the antimicrobic strength of incluse compound was 1.1 and 1.36 times higher than that of cinnamaldehyde and Potassium sorbate,respectively.For beer yeast,they were 1.15 and 1.24 times,respectively.These data indicated that improved antimicrobic activity of cinnamaldehyde after being inclused by β-cyclodextrin was obviously stronger than that of potassium sorbate.关键词
肉桂醛/β-环糊精/包合/抗氧化/抑菌Key words
cinnamaldehyde/β-cyclodextrin/inclusion/antioxidative activity/antimicrobial分类
轻工纺织引用本文复制引用
彭雪萍,王花俊,赵欢..肉桂醛与β-环糊精包合前后对抗氧化性及抑菌的影响[J].食品工业科技,2012,(1):138-140,3.基金项目
国家自然科学基金项目 （）
