| 不同方法提取香辛料精油对低温肉制品抑菌效果的影响 |
| |
| 引用本文： | 孙婷婷,徐艺青.不同方法提取香辛料精油对低温肉制品抑菌效果的影响[J].农产品加工．学刊,2012(7):83-85. |
| |
| 作者姓名： | 孙婷婷 徐艺青 |
| |
| 作者单位： | 北京农学院,北京,102206 |
| |
| 摘 要： | 采用水蒸气蒸馏法、超临界萃取法、索式提取法分别对八角、丁香、桂皮中的精油进行提取,并对提取的精油用于低温香肠中腐败菌的抑菌效果进行研究。结果表明,桂皮的最佳提取方法为超临界萃取法,对A1,A2,B,C最小抑菌浓度分别为20,20,25,20μL/mL;八角、丁香的最佳提取方法为索式提取法,其中八角对A1,A2,B,C的最小抑菌浓度分别为20,25,200,100μL/mL,丁香对A1,A2,B,C的最小抑菌浓度均为75μL/mL。
|
| 关 键 词： | 香辛料 方法 抑菌 |
Effect of Essential Oil Extracted by Different Methods from Spice on Bacteriostasis of Low-temperature Meat Products |
| |
| SUN Ting-ting
,
XU Yi-qing.Effect of Essential Oil Extracted by Different Methods from Spice on Bacteriostasis of Low-temperature Meat Products[J].Nongchanpin Jlagong.Xuekan,2012(7):83-85. |
| |
| Authors: | SUN Ting-ting XU Yi-qing |
| |
| Institution: | (Beijing University of Agriculture,Beijing 102206,China) |
| |
| Abstract: | A series of experiments on extracting aniseed,cassia and clove are carried out by using different methods: steam distillation,super critical extraction and soxhlet extraction respectively,and the experiment also studies on the antibacterial effect of essential oil to spoilage bacteria which is in the low-temperature intestinal.The result shows that super critical extraction is best for clove,the minimum concentration to A1,A2,B,C are 20,20,25,20 μL/mL;soxhlet extraction is best for aniseed and cassia,among them,the minimum concentration of aniseed to A1,A2,B,C are 20,25,200,100 μL/mL,and the minimum concentration of cassia to A1,A2,B,C are all 75 μL/mL. |
| |
| Keywords: | spice method bacteriostasis |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
