CAJ | 학술논문

以超临界CO2流体萃取技术制备的姜油树脂为试材，采用管碟法结合MIC液体稀释法，对其抑菌性分别作了定性与定量研究。结果表明，生姜油树脂对试验中几种测试茵均有不同程度的抑制作用，尤其对真菌的抑制作用明显强于食品常用防腐剂山梨酸钾。其MIC值分别为桔青霉3.91mg/mL，酿酒酵母7.81mg/mL，金黄色葡萄球菌15.63mg/mL，大肠杆菌62.50mg/mL。
이초림계CO2류체췌취기술제비적강유수지위시재，채용관설법결합MIC액체희석법，대기억균성분별작료정성여정량연구。결과표명，생강유수지대시험중궤충측시인균유불동정도적억제작용，우기대진균적억제작용명현강우식품상용방부제산리산갑。기MIC치분별위길청매3.91mg/mL，양주효모7.81mg/mL，금황색포도구균15.63mg/mL，대장간균62.50mg/mL。
Ginger oleoresin, which made from supercritical CO2 fluid extraction, was studied on its inhibition to molds, bacteria and yeast cell. Both cylinder plate assay and MIC test demonstrate that ginger oleoresin is of obvious inhibition activity. And its inhibition to fungi was much stronger than the common food preservatives-potassium sorbate. The minimum inhibition concentration (MIC) of ginger oleoresins to the microorganisms in test was P. cierirnon 3.91mg/mL, S . cerevisiae 7.81mg/mL, S . aureus 15.6mg/mL and E . coli 62.5mg/mL respectively.