作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2012年第3期267-269,共3页

摘　　要： 以大肠杆菌、枯草杆菌、霉菌为研究对象,研究了负载不同生物保鲜剂的抗菌膜的缓释性、透气性和抗菌性,结果表明:负载迷迭香、肉桂油、姜油、丁香缓释抗菌膜的释放率分别为90.6%、90.2%、89.0%、85.1%,水蒸气透过率分别为0.07584、0.2995、0.4185、0.1193 g/m2.d;对大肠杆菌、枯草杆菌、霉菌都具有明显的抑菌效果。其中负载迷迭香的缓释抗菌膜的缓释性、透气性和抗菌性优良,具有良好的应用前景。 E. coli, Bacillus subtilis, Fungi were selected for the antibacterial property study. The slow-releasing film loading different antimicrobial substances were studied for their properties of slow-releasing, water vapour transmission and anfimicrobial activity. Results showed that the release rates of the film loading rosemary, cinnamon oil, ginger oil and clove were 90.6%, 90.2%, 89.0% and 85.1%, respectively. The water vapor transmission rates were 0.07584, 0.2995, 0.4185 and 0.1193 g/m2.d for the obove-mentioned films. Obvious inhibition zones were observed on E. coli, Bacillus subtilis and Fungi with the selected film. The slow-releasing film loading rosemary showed best characteristics of the above three properties in comparison other films. So it shows great application potential.

关 键 词： 抗菌膜 抗菌性 缓释性 透气性

领　　域： [轻工技术与工程] [轻工技术与工程]