葵花籽油皂对面包霉菌的杀菌作用

D. Ganchev
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引用次数: 0

摘要

以纯葵花籽油为原料,加入多种有机改性剂,研究了其对面包霉菌的抑菌作用。结果表明,在2- 2.5%的浓度下,纯(不加任何添加剂)向日葵油基皂可以完全阻断面包上霉菌的发展,就像70%乙醇溶液一样。在肥皂中加入不同的有机材料,如干的芦笋壳、干的枫树叶、干的橄榄核等,会导致肥皂对霉菌的作用不同。以芦花鱼干壳和干南瓜籽为增强剂的皂液效果最好。
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Biocidal Action of Sunflower Oil Based Soaps towards Bread Mould
The antifungal action of soaps prepared from sunflower oil (pure and amended with various organic materials) was examined towards bread mould.   The results show that at 2-2.5 % percent concentration, pure (without any amendment) sunflower oil-based soap can completely block the development of mould on bread, just like 70 % ethanol solution. Amendment of the soap with different organic materials like dry shells from  Rapana venosa, dry mapple leaves, dry olive pits, and so on can cause differences in the action of the soap towards mould. The highest effectiveness was observed in the soaps enhanced with Rapana venosa dry shells and dry pumpkin seeds.
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