作　　者： ; ; ; ; ;

机构地区： 华南师范大学生命科学学院

出　　处： 《食品科技》 2003年第12期55-57,共3页

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。 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.

关 键 词： 咖喱粉 水蒸馏精油 乙醇提取液 抑菌作用

领　　域： [轻工技术与工程] [轻工技术与工程]