Determination of total phenolic acid content in Ganmao’an granules by ultraviolet-visible spectrophotometry

Chen, FangJian; Song, Hongjie; Gao, Hongbin; Wang, Zhijun; Lu, SongWei; Yuan, Wenlin

doi:10.5428/pcar20130415

Cited by 1 publication

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“…Ultraviolet absorption wavelength was valued by spectrum scanning standard solution Standard curve was drawn by detecting absorbance values of standard solution of different concentration [23].…”

Section: Standard Curve Of Kaempferolmentioning

confidence: 99%

Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

Cui

et al. 2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Extraction and anti-bacteria effect of active ingredients of Siraitia grosvenorii were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration (MIC) were valued by Oxford-cup method. The results indicated that optimum extraction condition of active ingredients extracted from Siraitia grosvenorii were described as follows: ethanol concentrations of sixty-five percent and twenty minutes with ultrasonic assisted extraction; the active ingredients of Siraitia grosvenorii had anti-bacteria effect on Staphylococcus epidermidis, Proteus vulgaris, Bacillus sp, Serratia sp and MIC was 0.125g/mL, 0.0625g/mL, 0.125g/mL and 0.125g/mL. The active constituent of Siraitia grosvenorii has obvious anti-bacteria effect on the spoilage bacteria isolated from Sauced pork head meat and can be used as a new natural food preservation to prolong the shelf-life of Low-temperature meat products.

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Section: Standard Curve Of Kaempferolmentioning

confidence: 99%

Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

Cui

et al. 2018

IOP Conf. Ser.: Mater. Sci. Eng.

View full text Add to dashboard Cite

show abstract

Determination of total phenolic acid content in Ganmao’an granules by ultraviolet-visible spectrophotometry

Cited by 1 publication

References 0 publications

Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

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