| 不同苦瓜提取液对肉类食品防腐作用的研究 |
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| 引用本文： | 陈清山,程光文,张绪忠.不同苦瓜提取液对肉类食品防腐作用的研究[J].武汉科技大学学报(自然科学版),1996(3). |
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| 作者姓名： | 陈清山 程光文 张绪忠 |
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| 摘 要： | 本实验对苦瓜原液、余液及其蒸馏液在肉类食品防腐作用上进行了研究。对其４０ｄ保存时间的观察和细菌总数的测定结果表明：苦瓜原液及余液对肉类食品有明显降低细菌总数、延长保存时间的作用（Ｐ＜０．０１或Ｐ＜０．０５），并随浓度增高，效果加强（ｒｓ＝０．９６４３，Ｐ＜０．０１）。苦瓜蒸馏液可能有一定的防腐作用。
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| 关 键 词： | 苦瓜 肉类食品 细菌总数 防腐作用 |
AN ANTISEPTIC STUDY OF MEAT WITH BALSAM PEAR |
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| Chen Qingshan Cheng Guangwen Zhang Xuzhong.AN ANTISEPTIC STUDY OF MEAT WITH BALSAM PEAR[J].Journal of Wuhan University of Science and Technology(Natural Science Edition),1996(3). |
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| Authors: | Chen Qingshan Cheng Guangwen Zhang Xuzhong |
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| Institution: | Chen Qingshan Cheng Guangwen Zhang Xuzhong |
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| Abstract: | This paper reports the antiseptic effects of balsam pear.According to 40 day observation of the antiseptic time and detection of the amount of bacteria both the squeezed juice and the extractive juice can significantly reduce the number of bacteria,increase antiseptic duration( P <0.05 or P <0.01),and with the concentration increased the effects can grow( r s=0.9643, P <0.01).The distillate probably has certain antiseptic effects. |
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| Keywords: | momordica charantia amount of bacteria antiseptic effect meat |
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