Inhibitory Effects of 30 Kinds of Chinese Herbal Medicine on Fungi in Food

Shun Cheng Ren; Yong Chao Fan; Cui Cui Li

doi:10.4028/www.scientific.net/AMR.343-344.737

Paper Titles

Research on the Soil Pollution and Control of Pb, Cd and Cr in Taiyuan Suburb
p.707

The Function of Chloroplast GST of Puccinellia Tenuiflora Seedling Leaves in Resistance to Na₂CO₃Stress
p.712

Analysis of Codon Usage in Herpesvirus Glycoprotein B (gB) Gene
p.721

Identiﬁcation of Translationally Optimal Codons and Suitable Expression Host of DPV gB Gene
p.729

Inhibitory Effects of 30 Kinds of Chinese Herbal Medicine on Fungi in Food
p.737

Phospholipase D-Mediated Transphosphatidylation in Subcritical 1, 1, 1, 2-Tetrafluoroethane
p.743

Studies on Energy Transfer between Phycobiliproteins and Thylakoid Complex
p.748

Expression, Purification and Characterization of the Recombinant Hirudin Variant iii in the Bacillus Subtilis
p.753

Determination of Erythromycin and Haloperidol in Human Urine by Capillary Electrophoresis Online Coupled with Electrochemiluminescence Detection
p.764

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 343-344Inhibitory Effects of 30 Kinds of Chinese Herbal...

Inhibitory Effects of 30 Kinds of Chinese Herbal Medicine on Fungi in Food

Abstract:

This research aimed to study the effects of 30 kinds of Chinese herbs on fungi in food. 30 kinds of Chinese herbs and 6 common fungi in food were used as experiment material. The effects of water, ethanol absolute and petroleum ether extracts on fungi were studied by filter paper method. The results showed that water extracts of Coptis chinensis. and Magnolia officinalis Rehd.et Wils., the ethanol extracts of Syzygium aromaticum Thunb., Coptis chinensis, Cinnamomum cassia Presl and Cassia Bark, the petroleum ether extracts of Syzygium aromaticum Thunb. and Cassia Bark had strong antimicrobial ability. The study can provide the scientific basis for exploring natural food preservatives.

You might also be interested in these eBooks

Materials for Environmental Protection and Energy Application

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 343-344)

Pages:

737-742

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.343-344.737

Citation:

Cite this paper

Online since:

September 2011

Authors:

Shun Cheng Ren, Yong Chao Fan, Cui Cui Li

Keywords:

Antimicrobial Ability, Chinese Herbs, Food Preservatives, Fung

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] X, Yan, W.R. Yao and H. Qian, The development and application of natural food preservatives. Food Res. Dev. (Ch)., vol. 1, pp.140-142, (2005).

Google Scholar

[2] K. Q. Ding, Preservatives from Chinese herbal medicine. J. Yangtze U. (Natural Science Edition) (Ch), vol. 4, pp.350-353, (2006).

Google Scholar

[3] K. Qian and T. Zhou, Advanced research on the application and mechanisms of natural food preservatives. China Food Addit., vol. 5, pp.100-103.

Google Scholar

[4] X.J. Lu, Extraction and equipment of Chinese medicine. Chemical Industry Press. Beijing (Ch), 2004, pp.37-39.

Google Scholar

[5] Y. Lu, Extraction and separation of Chinese medicine active ingredients. Chemical Industry Press. Beijing (Ch), 2004, pp.5-7.

Google Scholar

[6] T. Niu, Test technology of food microbiology. China Agricultural University Press (Ch), 2002, pp.14-27.

Google Scholar

[7] H. Liu, Test technology of modern food microbiology. China Light Industry Press (Ch), 2006, pp.119-122.

Google Scholar