| 利用正交法研究三种防腐剂对细菌的抑菌效应 |
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| 引用本文： | 李涛,高伟.利用正交法研究三种防腐剂对细菌的抑菌效应[J].陕西师范大学学报,2007(Z1). |
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| 作者姓名： | 李涛 高伟 |
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| 作者单位： | 陕西师范大学生命科学学院 陕西西安710062(李涛)，天津科技大学生命科学学院 天津300457(高伟) |
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| 摘 要： | 利用正交试验测定了3种防腐剂分别对3种常见细菌的抑制作用.结果表明:0.02%对羟基苯甲酸乙酯、0.3%山梨酸和0.3%苯甲酸钠的复合配方对大肠杆菌(Escherichia coli)的抑菌效果最好,0.03%对羟基苯甲酸乙酯、0.2%山梨酸和0.3%苯甲酸钠的复合配方对枯草芽孢杆菌(Bacillus subttilis)的抑茵效果最好,0.01%对羟基苯甲酸乙酯、0.2%山梨酸和0.5%苯甲酸钠的复合配方对金黄色葡萄球茵(Staphylococcus aureus)的抑菌效果最好.
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| 关 键 词： | 正交试验 防腐剂 细菌 抑菌效应 |
Inhibition effect of three kinds of food preservative on bacteria using orthogonal experiment |
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| LI Tao,GAO Wei.Inhibition effect of three kinds of food preservative on bacteria using orthogonal experiment[J].Journal of Shaanxi Normal University: Nat Sci Ed,2007(Z1). |
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| Authors: | LI Tao GAO Wei |
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| Abstract: | The inhibition effect of three kinds of food preservative on three kinds bacteria was studied by means of using orthogonal experiment. Results: The combination of 0.02% of Ethyl phydroxybenzaote, 0.3% of Sorbic acid and 0.3% of sodium benzoate showed the best effect on inhibiting the growth of Escherichia coli; the combination of 0.03% of Ethyl p-hydroxybenzaote, 0.2% of Sorbic acid and 0.3% of Sodium benzoate showed the best effect on inhibiting the growth of Bacillus subttilis; The combination of 0.01% of Ethyl p-hydroxybenzaote, 0.2% of Sorbic acid and 0.5% of Sodium benzoate showed the best effect on inhibiting the growth of Staphylococcus aureus. |
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| Keywords: | orthogonal experiment food preservative bacteria inhibition effect for bacteria |
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