| 竹叶提取物抑菌特性的研究 |
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| 引用本文： | 黄文,王益,胡筱波,尹军团.竹叶提取物抑菌特性的研究[J].林产化学与工业,2002,22(1):68-70. |
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| 作者姓名： | 黄文 王益 胡筱波 尹军团 |
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| 作者单位： | 华中农业大学,食品科技系,湖北,武汉,430070 |
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| 摘 要： | 测定了竹叶提取物对食品常见污染菌的抑制效果，采用平板菌落计数测定了浓度、温度、pH值对其抑菌效果的影响。结果显示竹叶提取物对细菌有较好的抑制效果，而热处理对其抑菌效果有加强作用。
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| 关 键 词： | 污染菌 抑菌效果 竹叶提取物 食品 杀菌作用 |
| 文章编号： | 0253-2417(2002)01-0068-03 |
STUDY ON ANTIMICROBIAL CHARACTERISTICS OF BAMBOO LEAF EXTRACTS |
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| HUANG Wen,?WANG Yi,?HU Xiao bo,?YIN Jun tuan.STUDY ON ANTIMICROBIAL CHARACTERISTICS OF BAMBOO LEAF EXTRACTS[J].Chemistry & Industry of Forest Products,2002,22(1):68-70. |
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| Authors: | HUANG Wen ?WANG Yi ?HU Xiao bo ?YIN Jun tuan |
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| Abstract: | Antimicrobial effect of bamboo leaf extract on common contaminative microorganisms of food was determined.Antimicrobial activities were also assessed under treatments of different extract concentration,temperature and pH value by standard plate count method.The results show that bamboo leaf extract has good antimicrobial effect which is enhanced by heat treatment. |
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| Keywords: | bamboo leaf contaminative microorganisms antimicrobial effect |
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