作　　者： ; ; ; ; ;

机构地区： 华南师范大学

出　　处： 《无锡轻工大学学报（食品与生物技术）》 2003年第6期15-19,共5页

摘　　要： 通过水蒸气蒸馏法提取市售五香粉和咖喱粉的精油,测定了两种精油对几种常见细菌、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,探讨和比较了两种精油的抑菌作用.结果表明,五香粉和咖喱粉精油有不同程度的抑菌作用,五香粉精油的抑菌能力高于咖喱粉精油.以色谱 质谱联用法(GC/MS)分析鉴定出五香粉和咖喱粉精油中主要成分,并分析比较了它们主要成分的差异与其抑菌活性大小之间的关系. The essential oils were extracted by steam distillation from the Spiced powder and the Curry powder. The antimicrobial activity of the two kinds of essential oils , including the inhibition zone,MIC value and inhibition effect of gaseous state, were compared. The results showed that obvious difference in antimicrobial activities existed in the two essential oils. By comparison, the general antimicrobial effect of Spiced powder essential oil is higher than that of Curry powder essential oil. The two kinds of essential oils were identified by GC/MS. The major compounds were identified and their relative contents were determined. The relation between the contents of the major compounds and antimicrobial activity were studied.

关 键 词： 复合调味品 五香粉 咖喱粉 精油 抑菌作用 色谱 质谱联用法

领　　域： [轻工技术与工程] [轻工技术与工程]