学术
姜黄色素的防腐性研究
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梁锦丽[1] 孟宇竹[2] 雷昌贵[2]
[1]广东揭阳职业技术学院生物工程系,广东揭阳522000 [2]陕西师范大学食品工程系,陕西西安710062
国际标准刊号：ISSN 1007-7561
国内统一刊号：CN 11-3863
摘 要:
以熟羊肉、面包、豆腐、葡萄汁四种具有代表性的食品为供试材料，探讨姜黄色素的防腐性能。结果表明：浓度在0．025％以上的姜黄色素碱水溶液对熟羊肉、面包、豆腐具有良好的防腐性，浓度在0．050％以上的姜黄色素碱水溶液对葡萄汁具有一定的防腐性，姜黄色素在加热煮沸的条件下失去防腐功效。[著者文摘]
文章出处:
《粮油食品科技》-2007年15卷6期 -67-71页
Science and Technology of Cereals,Oils and Foods
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1007-7561（2007）06-67-05
[参考文献]
Study on antiseptic effects of curcumin
LIANG Jin-li, MENG Yu-zhu, LEI Chang-gui（ 1. Department of Biological Engineering, Jieyang College, Jieyang Guangdong 522000 ; 2. Department of Foods Engineering, Shannxi Normal University, Xi＇ an Shannxi 710062）
Abstract:
We take cooked mutton, bread, bean curd, effect of cureumin. The result shows that the cureumin grape juice as experimental material to study antiseptic solution has fairly good antiseptic effect on cooked mutton; bread ; bean curd when its density is above 0. 025 %, and has good antiseptic effect on grape juice when its density is above 0.05 %. But the curcumin has no antiseptic effect at all after it is boiled.[著者文摘]
Key words:
cureumin ; antiseptic effect ; disease index
收稿日期: 2007-01-29
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