咖喱粉两种提取物的抑菌作用的研究.pdfVIP

食品添加剂 咖喱粉两种提取物的抑菌作用研究 1 1 1 1 2 谭龙飞 尤蓉 钟彩莲 陈颖姬 杨连生 (1.华南师范大学生命科学院 广州 510631; 2.华南理工大学轻化工研究所 广州 510640) 摘要 通过水蒸气蒸馏法和乙醇回流抽提法两种方法对咖喱粉进行提取 分别得到了咖喱粉水蒸 馏精油和乙醇提取液 并测试了这两种提取物对几种常见细菌 霉菌 酵母菌的抑菌活性(抑菌 圈直径大小) 最低抑菌浓度(MIC 值)及气态防腐效果 探讨和比较了咖喱粉两种提取物的抗菌作 用 结果表明 咖喱粉水蒸馏精油和乙醇提取液有不同程度的抑菌作用 比较而言, 水蒸馏精油 的抑菌能力远强于乙醇提取液 关键词 咖喱粉 水蒸馏精油 乙醇提取液 抑菌作用 中图分类号 TS202.3 文献标识码 A 文章编号 1005-9989(2003)12-0055-03 Study on antimicrobial activities of two kinds of Curry powder extracts TAN Long-fei1 YOU Rong1 ZHONG Cai-lian1 CHEN Ying-ji1 YANG Lian-sheng2 (1.Science Life College , South China Normal University, Guangzhou, 510631; 2. Light Industry Chemical Industry Institute, South China University of Technology, Guangzhou, 510640) Abstract: This paper studied the two kinds of Curry powder extracts by steam distillation and by ethanol. The antimicrobial activities of the two kinds of extracts, including the inhibiting zone, MIC value and inhibiting activity of gaseous state, were compared. The results showed that there were obviously different antimicrobial activities among both extracts. By comparison, the general antimicrobial effect of Curry powder essential oil by steam distillation is higher than that of extracts by ethanol. Key words: Curry powder; essential oil; extracts by ethanol; antimicrobial activities 0 前言 同增效作用和抗菌谱扩宽作用 而且在相互协同作 香辛料具有较好的抑菌杀菌作用 是天然防腐 用时用量( 浓度) 可大为减少 不会对食品风味产生 剂的重要来源 国内外有关香辛料的抑菌或杀菌作 太大损害[1-2] 用的研究 进行了较多的报道 目前人们已发现近 复合调味品是指以两种或两种以上调味料为主 300 种天然香辛料有抑菌 防霉 治疗作用 香辛 要