八角茴香精油的抗菌活性及在肉类保鲜中的应用研究  

作　　者：陈奇[1] 张根生[2] 邢楠楠[2] 岳晓霞[2] 

机构地区：[1]长沙理工大学,长沙410076 [2]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国调味品》2007年第4期49-51,61,共4页China Condiment

摘　　要：八角茴香精油具有较好的抑菌、杀虫活性和抗自由基氧化作用,可作为食品天然防腐剂和保鲜剂。由于八角茴香精油提取方法影响其抑菌效果,因此,本文对八角茴香的乙醇提取液、八角茴香的乙醚提取液和八角茴香的水蒸气蒸馏提取液的抑菌圈、最低抑菌浓度和气态防腐效果进行了探讨。实验结果表明三种提取方法得到的八角茴香精油对大肠杆菌、酵母菌和根霉均有一定的抑制作用,且水蒸气蒸馏法提取的八角茴香精油能有效的抑制肉类表面细菌的繁殖并能保持肉的新鲜度。The star anise oil had good antimicrobial, insecticidal activity and antifree radical oxidation effect, it was nature food preservative and antistaling agent. The paper researched te inhibition zone, minimum inhibitory concentration and gas antisepticise of star anise oil ethanol, aether and vapor extract. The result showed, three methods of extract essential oil could be effect on inhibition of to the Rhizopus,Coli bacillus and Yeast. The vapour extract could inhibit the bacteric breeding of meat surface effectively and keeped the meat fresh.

关 键 词：八角茴香精油 抗菌活性 气态防腐 肉类保鲜 

分 类 号：TS264.3[轻工技术与工程—发酵工程]