التفاصيل البيبلوغرافية
| العنوان: |
8种单烷基酚类食用香料抑菌稳定性的研究. (Chinese) |
| Alternate Title: |
Studies on the Stability of Antibacterial of Eight Monoalkyl Phenol Flavorants. (English) |
| المؤلفون: |
孙洁雯, 韩帅, 刘玉平, 孙宝国 |
| المصدر: |
Journal of Chinese Institute of Food Science & Technology; Aug2023, Vol. 23 Issue 8, p67-74, 8p |
| مصطلحات موضوعية: |
ULTRAVIOLET radiation, FOOD additives, CHINESE cooking, PHENOL, PHENOLS, ANTIBACTERIAL agents |
| Abstract (English): |
The purpose of the present study was to investigate the antibacterial stability of eight monoalkyl phenol flavorants, which were listed in the positive list of Chinese food additive use standard (GB 2760-2014), against four food-related microorganisms. Influences of temperature} ultraviolet radiation and pH value on antimicrobial stability of eight monoalkyl phenol flavorants were investigated by double dilution method. The results indicated that 2-ethylphenol, 4-ethylphenol} 2-isopropylphenol and 2-propylphenol among the eight monoalkyl phenols had better antibacterial stabilities after they were heated for 20 min under 80, 110, 121 °C, respectively; minimal inhibitory concentration (MIC) ranges of two ethylphenols and two propylphenols to four test bacterium were 0.195-0.781 mg/mL and 0.098-0391 mg/mL. m-Cresol} 2-propylphenol, 2-isopropylphenol and 4-propylphenol showed better inhibitory stability after ultraviolet irradiation for 20, 40, 60 min} and their MIC ranges to four test bacterium were 0.781 -1.563 mg/mL, 0.098-0.391 mg/mL} 0.195-0.391 mg/mL and 0.195-0.391 mg/mL, respectively. Wlien the pH value deviate from 7, the antibacterial activities of most of the eight phenols increased, and their MICs to four test bacterium reduced to half of the original values. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为了研究我国食晶添加剂使用标准(GB 2760-2014)允许使用的8种单烷基酚类食用香料体外抑菌活性約稳定性, 采用二僅稀释法考察8种单烷基酚类食用香料在溫度(80,110,121七)、pH值(5~9)和紫外照射(20,40,60 min)3个因素变 化时对4种受试菌最小抑菌浓度的影响。结果表明:溫度是影响单烷基酚类食用香料抑菌活性的重要因素之一, 其中2-乙 基苯酚、4-乙基苯酚、2-丙基苯酚、2-异丙基苯酚具有良好的热稳定性, 2种乙基苯酚和2种丙基苯酚对4种供试菌豹最小 抑菌浓度范围分别是0.195-0.781 mg/mL和0.098~0.391 mg/mL;紫外照射不同时间后抑菌活性较好的单烷基酚类食用香 料主要有间甲酚、2-丙基苯酚、2-异丙基苯酚和4-丙基苯酚, 它们对4种供试菌的最小抑菌浓度范围分别是0.781〜 1.563,0.098-0.391,0.195-0.391 mg/mL和0.195-0.391 mg/mL;当pH值大于或小于7时, 天多数单烷基酚类食用香料的抑 菌活性增加, 对4种供试菌的最小抑菌浓度降低1倍。. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
