| 肉桂酸丁酯的抑菌活性的研究 |
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| 引用本文： | 范芳,陈桂珍.肉桂酸丁酯的抑菌活性的研究[J].茂名学院学报,2012(1):18-21. |
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| 作者姓名： | 范芳 陈桂珍 |
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| 作者单位： | 广东石油化工学院化学与生命科学学院 |
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| 摘 要： | 肉桂酸丁酯具有水果清香,若实验能证明它具有良好的抗菌性,则能更好地运用于食品防腐。实验以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和酿酒酵母为试验菌种,进行了抑菌谱试验及在不同pH介质和最低抑菌浓度下细菌的生长趋势抑菌活性试验。实验结果表明：肉桂酸丁酯的有一定的抗菌效果,但不能很好地延长上述菌类的生长适应期;pH大小对其最低抑菌浓度有一定影响。
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| 关 键 词： | 防腐剂 肉桂酸丁酯 抑菌活性 |
On Antibacterial Activity of Butyl Cinnamate |
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| FAN Fang,CHEN Gui-zhen.On Antibacterial Activity of Butyl Cinnamate[J].Journal of Maoming College,2012(1):18-21. |
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| Authors: | FAN Fang CHEN Gui-zhen |
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| Institution: | (College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China) |
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| Abstract: | With fruit perfume,butyl cinnamate may find its application in food preservation if it was proved to possess significant antibacterial activity.The antibacterial activity of butyl cinnamate is evaluated on colibacillus,staphylococcus aureus,bacillus subtilis and saccharomyces cerevisiae in the condition of different PH circumstances at minimum antibacterial concentration.The result shows that butyl cinnamate has antibacterial capacity but it can not extend the adaptive growing period of those bacteria above mentioned and the pH of the circumstances has an effect on the minimum antibacterial concentration. |
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| Keywords: | preservative butyl cinnamate antibacterial activity |
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