• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
兰景尧, 薛文通. 姜精油抑菌作用的研究进展[J]. 食品工业科技, 2016, (19): 387-390. DOI: 10.13386/j.issn1002-0306.2016.19.067
引用本文: 兰景尧, 薛文通. 姜精油抑菌作用的研究进展[J]. 食品工业科技, 2016, (19): 387-390. DOI: 10.13386/j.issn1002-0306.2016.19.067
LAN Jing-yao, XUE Wen-tong. Research progress in antibacterial activity of ginger essential oil[J]. Science and Technology of Food Industry, 2016, (19): 387-390. DOI: 10.13386/j.issn1002-0306.2016.19.067
Citation: LAN Jing-yao, XUE Wen-tong. Research progress in antibacterial activity of ginger essential oil[J]. Science and Technology of Food Industry, 2016, (19): 387-390. DOI: 10.13386/j.issn1002-0306.2016.19.067

姜精油抑菌作用的研究进展

Research progress in antibacterial activity of ginger essential oil

  • 摘要: 姜精油是从生姜中提取的挥发性油分,具有广谱抑菌效果。本文介绍了姜精油的化学成分及提取方法,主要阐述了姜精油对革兰氏阳性菌、革兰氏阴性菌、真菌和酵母菌的抑制作用及抑菌机理,以期为姜精油的综合利用拓展方向。 

     

    Abstract: Ginger essential oil is extracted from Zingiber Officinale,which has a broad- spectrum antibacterial effect.The chemical composition of ginger essential oil and the extraction methods,especially the inhibition effects of ginger essential oil to Gram- positive bacterium,Gram- negative bacterium,fungal as well as saccharomycetes were introduced in this paper,and the purpose was to promote the development of comprehensive utilization of ginger essential oil.

     

/

返回文章
返回