| 大蒜、生姜复配提取液抑菌防腐及其对果蔬保鲜效果的研究 |
| |
| 引用本文： | 王珺,吴晓,霍乃蕊.大蒜、生姜复配提取液抑菌防腐及其对果蔬保鲜效果的研究[J].现代农业科技,2011(2):363+367. |
| |
| 作者姓名： | 王珺 吴晓 霍乃蕊 |
| |
| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷,030801 |
| |
| 基金项目： | 山西省回国留学人员科研项目，山西农业大学引进人才项目 |
| |
| 摘 要： | 对大蒜、生姜提取液复配,以苯甲酸钠为对照,测定对指示菌的抑菌效果,结果表明:复配提取液的抑菌效果优于苯甲酸钠;耐热性测定表明复配提取液的抑菌成分对高温不稳定;并通过对果蔬保鲜进一步观察,用复配提取液浸泡后可延长货架期。
|
| 关 键 词： | 大蒜 生姜 复配提取液 抑菌防腐 保鲜效果 |
Study on The Antimicrobial and Antiseptic Effects of the Extraction Mixture from Garlic and Ginger and Its Effect of Fresh-keeping on Fruits and Vegetables |
| |
| Authors: | WANG Jun WU Xiao HUO Nai-rui |
| |
| Institution: | WANG Jun WU Xiao HUO Nai-rui(College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801) |
| |
| Abstract: | By the extraction mixture from garlic and ginger,the antimicrobial actions to indicators were determined with sodium benzoate as contrast.The results showed that the antimicrobial effects of extraction mixture were better than sodium benzoate.Determination of heat tolerance showed that the antimicrobial ingredients of extraction mixture didn't have a high temperature resistance.Further observation showed that fruits and vegetables which soaked into extraction mixture would prolong the shelf life. |
| |
| Keywords: | garlic ginger extraction mixture antimicrobial and antiseptic actions the effect of fresh-keeping |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
