竹叶提取物对食源性细菌的生长抑制效应毕业论文.pdfVIP

上海海洋大学硕士学位论文 取的时间造成不同，同时各种提取溶剂的不同也对其抑菌的效果也因微生物种类 不同存在较为明显的差异。可以经过对肉类等食品的防腐试验进一步确认竹叶开 发防腐剂的可行性。黄酮碳苷和多糖等成分是竹叶提取物中所富含的有效成分， 其具有非常有效的抗氧化能力和防腐、抑菌的效果，另外，竹叶提取物本身具有 安全、无毒、提取方法简单对食品的感官品质的影响较小以及抑菌性能强等各个 方面的优势。虽然目前对竹叶中有效物质的提取物的研究已经有了一定的进展， 但在对其进一步的开发利用的研究和实物的加工、成产及使用领域的报道相对较 少。 关键词：竹叶，食源性细菌，生长抑制，黄酮 II 万方数据 上海海洋大学硕士学位论文 Bamboo Leaf Extract Isnhibited TheGrowth Of Foodborne Bacteria ABSTRACT The current situation of food safety problems have become increasingly frequent, so it is particularly urgent to find a new food preservation additives. There are rich bamboo resources in China, and a growing number of studies have shown that bamboo leaves contain rich antibacterial active ingredient. Bamboo leaf has become one of the important sources of plant material of the research and development of new antiseptic and antibacterial food additives. Bamboo Leaves Extract active ingredients are a strong antioxidant and effective antimicrobial, antibacterial properties, so the new natural food grade preservative materials will be possible to use effectively divided bamboo extract to develop. Bamboo and bamboo leaves bamboo leaves contain relatively large amounts of compounds of flavonoids, a variety of biologically active polysaccharides and many other benefits of effective ingredients such as: terpene lactones, anthraquinones, phenolic acids, zinc, manganese, selenium. In addition, bamboo leaves flavonoids mainly flavonoids glycoside, and glycosides based, which isovitexin, vitexi