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Study on spices extraction to inhibition of Candida albicans and process optimization
Author(s): ZHAO Yun, ZHOU Tao*, LIU Yu-lu
Pages: 286-
289,294
Year: 2012
Issue:
18
Journal: Science and Technology of Food Industry
Keyword: 香辛料; 白色念珠菌; 抑菌圈; 响应面; 单因素;
Abstract: 研究24种香辛料的抑菌作用,并比较其醇提取液的抑菌效果。通过大量的实验测定白色念珠菌抑菌圈,其中肉桂提取液对白色念珠菌抑制作用最佳。然后运用响应面(RSM)分析优化肉桂乙醇提取工艺条件。在单因素实验基础上,以白色念珠菌抑菌圈为指标,研究提取温度、液固比、提取时间及乙醇浓度对白色念珠菌抑菌圈的影响。结果表明,肉桂醇提法最佳提取工艺为提取温度69.24℃,液固比10:1(mL/g),提取时间5h,乙醇浓度95%,在此条件下提取液对念珠菌的抑菌圈是39.46mm。
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