摘要
探讨了板栗壳色素粗提物对细菌、酵母菌、霉菌的抑制效果,和对超氧阴离子自由基(O-2.)与羟基自由基(OH.)的清除作用。结果表明,板栗壳色素粗提物对大肠杆菌、枯草芽孢杆菌和青霉菌有一定的抑制作用,最低抑菌浓度分别为2.5%、2.5%和1.5%;对O-2.、OH.也均有一定的清除作用,清除O-2.的能力随色素浓度的增加而增强,但清除OH.的能力与色素浓度无量效关系。
The activity against bacteria, microzyme, mildew and scavenging free radical of hydroxyl radical（OH·） and surperoxide radical（O2^-·） of the castanea mollissima shell extracts was studied. The results show that the pigment extracts have activity against Escherichia coil, Bacillus subtilis and penicillium. The minimal inhibitory concentrations are 2.5%, 2.5% and 1,5% respectively. And the pigment extracts have scavenging effect on O2^-· and OH·. The scavenging capacity of the pigment extracts to O2^-· is improved when the concentration increased, but the capacity of removing OH. has no relationship with pigment concentration.
出处
《食品科技》
CAS
北大核心
2006年第6期133-136,共4页
Food Science and Technology
基金
广东省教育厅自然科学基金项目(Z03007)
华南农业大学校长基金项目(K03157)
关键词
板栗壳
色素
抑菌
清除自由基
castanea mollissima shell
pigment
antimicrobial properties
scavenge free radical
