食品与发酵工业2011，Vol.37Issue(11)：46-50,5.
癸酸聚甘油酯的制备及性能研究
Preparetion and Properties of Polyglycerol Caprate
摘要
Abstract
Standing stability,centrifugal stability and thermal stability were tested to evaluate emulsifying property of Polyglycerol Caprate when the oil/water ratio was 1：1.The antimicrobial activity of Polyglycerol Caprate against food spoilage and foodborne pathogens were tested by the agar diffusion method and tube double dilution method.The results showed that;the type of emulsion is Oil in Water（O/W） and the emulsion has the best indexes of emulsifying property when the amount of Polyglycerol Caprate was 4%.Antibacterial experiment indicated that Polyglycerol Caprate presented significant antimicrobial activity against the indicator fungi and bacteria.The minimum inhibition concentration （MIC） of Polyglycerol Caprate against fungi and bacteria are as follow;A.niger 0.16 mg/mL,S.cerevisae 0.16 mg/ mL,S.aureus 0.32 mg/mL,E.coil 2.5mg/mL and B.subtilis 2.5 mg/mL.关键词
癸酸聚甘油酯/乳化性/抑菌性Key words
polyglycerol caprate/emulsifying property/antimicrobial activity分类
轻工纺织引用本文复制引用
曾哲灵,周星,邹强,王慧林..癸酸聚甘油酯的制备及性能研究[J].食品与发酵工业,2011,37(11):46-50,5.基金项目
江西省对外科技合作项目（基金项目编号：2010EHB02500）。 （）
