香辛料提取物对肉制品中常见致病菌的抑菌作用  

Inhibitory Effect of Plant Spice Extracts against Common Pathogenic Bacteria in Meat Products

作　　者：王海云[1] 周涛[1] 

机构地区：[1]南京师范大学金陵女子学院食品系,江苏南京210097

出　　处：《食品科学》2009年第21期148-151,共4页Food Science

摘　　要：研究27种植物香辛料的抑菌作用,并比较其醇提取液的抑菌效果。得到抑菌作用较强的乌梅、丁香、甘草3种原料。再进行复配抑菌实验,经大量实验确定,乌梅、丁香、甘草3种提取液复配抑菌效果最好的配比。通过测定抑菌圈和最小抑菌浓度(MIC),比较乌梅和复配液的抑菌效果。结果表明,丁香、乌梅、甘草提取液1:8:1(V/V)复配液的抑菌作用优于乌梅的抑菌作用。同时,研究表明,复配提取液的抑菌作用受温度的影响较不明显。The antibacterial activity of ethanol extracts from 27 plant spices was tested against PI strain isolated from deteriorated salted duck. In order to obtain the highest antibacterial activity, ethanol extracts from 3 plant spices with higher antibacterial activity were compounded and the compound proportion was optimized in terms of antibacterial activity against P1 strain and other bacteria, including Staphylococcus aureus, Pseudomonas sacastanoi, Salmonella, Escherichia coli, Bacillus subtilis. Subsequently, the optimal compound antibacterial ethanol extracts were evaluated for minimum inhibitory concentration （MIC） and effect of temperature on their biological activity. Results showed that ebony, clove and liquorice were chosen due to high antibacterial activity of ethanol extracts and their compound with the mixing proportion of 1：8：1 （V/V） yielded significandy higher antibacterial activity than individual ebony extract. Moreover, no obvious change was observed in inhibitory effect of the compound ethanol extracts when exposed to high temperature （up to 100℃） for a long time.

关 键 词：植物香辛料 复配 抑菌圈 最小抑菌浓度 温度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]