机构地区: 仲恺农业技术学院轻工食品学院
出 处: 《中国调味品》 2006年第8期41-44,共4页
摘 要: 本文采用最小抑菌浓度法(MIC)测定了抗氧化剂丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)对食品中常见的大肠杆菌、沙门氏菌、枯草杆菌、酵母菌、黑曲霉、青霉等的抑菌作用。结果表明:所用的抗氧化剂对几种待测微生物均有不同程度的抑菌作用。以最小抑菌浓度来比较,各抗氧化剂的抑菌作用由强到弱依次为:TBHQ>BHA>PG>BHT。 The antimicrobial effect of antioxidants, including BHA, BHT, TBHQ, PG was studied. The results showed that antioxidants with a certain concentration could inhibit the growth of microorganisms, such as Escherichia coli , Salmonella sp, Bacillus subtil , Aspergillus niger, Penicillium, S. cerevisiae. The antimicrobial effects were stronger according to the increasing of antioxidants concentrations. The order of antimicrobial effects from strong to weak is TBHQ〉 BHA〉PG〉BHT.