食品与发酵工业2013，Vol.39Issue(5)：116-119,4.
山胡椒提取物的抑菌活性及其稳定性
Antimicrobial activity and stability of extracts from Litsea cubeba
摘要
Abstract
In this study,water extract,75％ ethanol extract and ethyl acetate extract from Litsea cubeba were tested for their antimicrobial activities against five common food borne pathogenic microbes.Meanwhile,thermal treatment,pH and UV irradiation affecting the antimicrobial activity of the 75％ ethanol extract and ethyl acetate extract were also investigated.The results showed that the extracts sequentially inhibited five common microbes in the following order:ethyl acetate extract ＞ 75％ ethanol extract ＞ water extract.Stability experiments revealed that the extracts were stable to heat.Meanwhile pH and UV irradiation had strong influence on the antimicrobial effect of the extracts,and the optimal pH was 5 ～ 7.The antimicrobial activity of the extract exhibited good stability when the time of UV irradiation was less than 10 min,but it obviously decreased or even disappeared after treatment for 30 min.关键词
山胡椒/提取物/抑菌活性/稳定性Key words
Litsea cubeba/ extract/ antimicrobial activity/ stability引用本文复制引用
游玉明,黄琳琳..山胡椒提取物的抑菌活性及其稳定性[J].食品与发酵工业,2013,39(5):116-119,4.基金项目
重庆市教委科技项目(No.KJ111202) （No.KJ111202）
重庆文理学院学生科研项目(No.XZ20110042)资助 （No.XZ20110042）
