缓释抗菌膜的抗菌性研究
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作者简介:蔡丹丹(1986-),女,硕士研究生,研究方向:食品加工保藏 通讯作者:肖凯军(1969-),男,教授,博士。研究方向:膜材料的制备和食品加工保藏

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广东省教育部产学研结合项目(2009B090200020);广州市科技支撑计划项目(2010Z1-E071);开平市科技项目(开财工[2010]35号)


Antimicrobial Property of Slow-releasing and Antimicrobial Film
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    摘要:

    以大肠杆菌、枯草杆菌、霉菌为研究对象,研究了负载不同生物保鲜剂的抗菌膜的缓释性、透气性和抗菌性,结果表明:负载迷迭香、肉桂油、姜油、丁香缓释抗菌膜的释放率分别为90.6%、90.2%、89.0%、85.1%,水蒸气透过率分别为0.07584、0.2995、0.4185、0.1193 g/m2.d;对大肠杆菌、枯草杆菌、霉菌都具有明显的抑菌效果。其中负载迷迭香的缓释抗菌膜的缓释性、透气性和抗菌性优良,具有良好的应用前景。

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    E. coli, Bacillus subtilis, Fungi were selected for the antibacterial property study. The slow-releasing film loading different antimicrobial substances were studied for their properties of slow-releasing, water vapour transmission and antimicrobial activity. Results showed that the release rates of the film loading rosemary, cinnamon oil, ginger oil and clove were 90.6%, 90.2%, 89.0% and 85.1%, respectively. The water vapor transmission rates were 0.07584, 0.2995, 0.4185 and 0.1193 g/m2.d for the obove-mentioned films. Obvious inhibition zones were observed on E. coli, Bacillus subtilis and Fungi with the selected film. The slow-releasing film loading rosemary showed best characteristics of the above three properties in comparison other films. So it shows great application potential.

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蔡丹丹,肖凯军,王兆梅,詹婷.缓释抗菌膜的抗菌性研究[J].现代食品科技,2012,28(3):267-269.

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  • 收稿日期:2011-11-19
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  • 在线发布日期: 2013-10-31
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