五种香辛料精油抑菌及抗氧化性能研究  

Study on Anti-oxidation and Bacteriostasis of Five Spices Essential Oil

作　　者：顾仁勇[1] 张石峰[1] 刘莹莹[1] 汪果利[1] 伍聪[1] 楚战杰[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《食品科学》2008年第3期106-108,共3页Food Science

基　　金：湖南省教育厅资助项目(05C133)

摘　　要：选取牛至、丁香、连翘、山苍子及肉桂为原料,利用超临界CO2萃取法提取精油,研究测定了五种精油对供试菌种的抑菌圈直径、加热处理及pH值对精油抑菌效果的影响,同时研究了五种精油的抗氧化效果。结果表明:五种精油对细菌、霉菌和酵母均有较强的抑制作用,其综合抑菌能力是肉桂>丁香>牛至、连翘和山苍子,五种精油均表现出对霉菌抑制最强的特点;五种精油的抑菌效果均随pH值的降低而增强;121℃15min加热处理对五种精油的抑菌效果均无明显影响;五种精油均具有一定的抗氧化能力。Supercritical carbon dioxide extraction （SCDE） technique was used to eatract the essential oil from oregano, clove, Forsythia suspense, Litsea cubea and cinnamon. The diameter of inhibition cycles of the five spices essential oils on various bacteria was investigated. The influences to the level bacteriostaic were studied by heating and changing the pH value. The anti-oxidation effects of the five spices essential oils were studied too. The results showed that the five spices essential oils have strong bacteriostatic action on the tested bacteria, mold and microzyme. The order of level bacteriostatic was studied as follows： cinnamon 〉clove〉oregano, Forsythia suspense and Litsea cubea. All the five spices essential oils have the strongest level bacteriostatic on mold and definite anti-oxidation ability. The level bacteriostatic of the five spices essential oils are getting stronger with the lowering ofpH value and not changed obviously by heating at 121℃ for 15 minutes.

关 键 词：香辛料精油 抑菌 抗氧化 天然防腐剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]