[1]赵璇.大蒜水提物抑菌作用的研究赵璇[J].中国调味品,2019,(11):198-200.
 Study on the antibacterial effect of garlic water extract[J].CHINA CONDIMENT,2019,(11):198-200.
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大蒜水提物抑菌作用的研究赵璇()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
198-200
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Study on the antibacterial effect of garlic water extract
作者:
赵璇
文献标志码:
A
摘要:
针对大蒜提取物的提取工艺条件进行研究,本次以风味增强物大蒜为研究对象,研究不同温度和不同pH和不同提取时间下的条件对大蒜水提物的抑菌物质进行提取,并比较不同的工艺的大蒜水提物的抑菌作用强度。结果表明,大蒜水提物最优提取工艺为40℃温度下,pH为6,且提取时间为40min时,抑菌作用最强。
Abstract:
In order to study the extraction conditions of garlic extract, the flavor enhancer garlic was used as the research object, and the antibacterial substances of garlic water extract were extracted under different temperatures and different pH and different extraction time. The bacteriostatic strength of the process of garlic water extract. The results showed that the optimal extraction process of garlic water extract was 40 °C, the pH was 6, and the extraction time was 40 min, the antibacterial effect was the strongest
更新日期/Last Update: 2020-07-30