[1]赵二劳.花椒抑菌研究进展[J].中国调味品,2019,(03 ):185-188.
　Research Progress on the Bacteriostasis of Zanthoxylum Bungeagum Maxim[J].CHINA CONDIMENT,2019,(03 ):185-188.
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花椒抑菌研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
185-188
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Research Progress on the Bacteriostasis of Zanthoxylum Bungeagum Maxim
作者:
赵二劳
文献标志码:
A
摘要:
花椒既是常用香辛调料，又是一种中药材，应用范围广泛，我国资源丰富。花椒中含有抑菌成分，具有抑菌作用，有开发成为天然防腐剂的应用前景。本文综述花椒抑菌作用在我国的研究进展，为花椒抑菌作用的深入研究及其抑菌产品的开发提供依据。
Abstract:
Zanthoxylum Bungeagum Maxim. is a kind of common spice and a kind of chinese medical herbs, which was abundant in China and possessed a wide application range of fields. Zanthoxylum Bungeagum Maxim. contained antibacterial components, and token on bacteriostasis, which can be applied in development of natural preservatives. Based on the literature learning method and summarization, the domestic research progresses on the bacteriostasis of Zanthoxylum Bungeagum Maxim. were reviewed, which provided a reference for Zanthoxylum Bungeagum Maxim. further research and antibacterial product development
更新日期/Last Update: 2019-05-20