几种天然保鲜剂抑菌能力的研究  

Study on inhibition effect of different preservatives

作　　者：黄宾[1] 张志胜[1] 靳慧杰[1] 李建磊[1] 

机构地区：[1]河北农业大学动物科技学院,河北保定071000

出　　处：《肉类工业》2008年第10期31-33,共3页Meat Industry

摘　　要：通过抑止菌圈实验研究茶多酚、溶菌酶、丁香和桂皮提取液的最小抑菌浓度(M IC)和抑菌强度。结果表明:茶多酚对冷却肉中常见腐败菌和致病菌都具有很强的抑菌作用,最低抑菌浓度为0.5%;溶菌酶主要对革兰氏阳性菌有较强的抑制作用,但对革兰氏阴性菌作用弱或无作用,最低抑菌浓度为0.015%;丁香和桂皮提取液具有广谱抑菌,最低抑菌浓度为5%。The minimum inhibition concentration for bacteria and the strength of inhibit effect of tea polyphenols ,lysozyme, clove and cassia were studied by inhibition experiment. The experimental results showed that tea polyphenols were very strong inhibition effect for the bacteria causing the spoilage of chilled pork. The minimum concentration of tea polyphenols was 0.5%. Lysoxyme was stronger inhibition effect for Gram positive bacteria. But it was feeble or non inhibition effect for Gram negative bacteria. The minimum concentration of lysoxyme was 0.015%. The clove and cassia were extensive inhibition effect. The minimum concentration of them was 5%.

关 键 词：冷却猪肉 天然保鲜剂 MIC 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]