八角茴香在果汁中的保鲜作用

Q3 Pharmacology, Toxicology and Pharmaceutics

Defence Life Science Journal Pub Date : 2019-10-21 DOI:10.14429/dlsj.4.15142

Romika Dhiman, N. Aggarwal

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引用次数: 2

摘要

果汁含有所有有助于维持人类健康的基本营养素。然而，果汁很容易被微生物的生长所破坏。因此，目前的研究重点是检测八角茴香对果汁中分离的微生物的防腐潜力。对苦艾果实的有机提取物和水提取物的抗菌效果和对所选微生物的最低抑菌浓度（MIC）进行了考察。在不同的溶剂中，丙酮提取物是最优秀的溶剂提取物，最低MIC为0.39mg/ml。因此，苦艾的丙酮提取物具有生物保护作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Preservative Efficacy of Illicium verum Hook in Fruit Juices

Fruit juices contain all essential nutrients that help in maintaining the health of human beings. However, fruit juices are easily spoiled by the growth of microorganism. Hence, the current investigation has been focused to examine the preservative potential of Illicium verum against microorganisms isolated from juices. Organic and aqueous extracts of I. verum fruits were accessed for their antimicrobial efficacy and minimum inhibitory concentration (MIC) against selected microbes. Among the different solvents, acetonic extract was observed to be the most excellent solvent extract and the least MIC was 0.39 mg/ml. Hence, acetonic extract of I. verum has a biopreservative efficacy.

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来源期刊

Defence Life Science Journal Pharmacology, Toxicology and Pharmaceutics-Pharmacology, Toxicology and Pharmaceutics (all)

CiteScore

0.80

自引率

0.00%

发文量