薄荷浸提液的抑菌效果及猪肉保鲜研究  

Study on antimicrobial effects of mint(Mentha canadaensis L.) extract and the appliction to pork preservation

作　　者：刘明学[1] 申秀娟[1] 李琼芳[1] 苟清碧[1] 

机构地区：[1]西南科技大学生命科学与工程学院,绵阳621000

出　　处：《食品科技》2009年第6期108-112,共5页Food Science and Technology

基　　金：四川省教育厅重点项目(04A1127)

摘　　要：薄荷目前较多应用是利用它的薄荷醇等芳香物质作为香料及药物制剂等。国内外研究较多的是薄荷精油提取、成分及应用,国内外尚未见到薄荷浸提物抑菌性的研究。通过3种不同方法提取薄荷浸提物,用于7种常见食品微生物细菌、酵母菌、霉菌的抑菌活性研究。通过琼脂扩散纸片实验,结果表明:不同浓度的3种薄荷浸提物,对7种微生物都有一定的抑制作用。总的来看3种浸提液对霉菌的抑制效果比细菌的要好,浸提液作用强度顺序为A>C>B。通过薄荷浸提液浸泡猪肉实验,结果表明薄荷浸提液可明显延长猪肉的保鲜期。结论认为薄荷浸提液可以作为潜在的食品天然生物防腐剂进行开发。Mint （Mentha canadaensis L.） essential oil and mint＇s menthol and aromatic substances were extracted as perfume, drugs, etc. But, little literatures have been found to study the mint＇s extract antimicrobial activities. In this research, the extracts was extracted with three different methods from mint, seven food-borne bacterial strains and fungi were used in the experiment of mint extract antimicrobial effects. The results showed that these three mint extracts with different concentrations had significant effects on the antimicrobial activities to Pseudomonas aeruginosa, Staphylococcus aureus, Saccharomyces cerevisiae, E.coli, Rhizopus and Aspergillus niger. But to Monascus dampening, the effects were weak relatively. The extracts could significantly prolong the preservation period of pork by immersing it in the mint extracts. The results suggested that mint extract could be used as potential biological natural food preservative.

关 键 词：薄荷 浸提液 抑菌活性 生物防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]