复合香辛料精油对冷却猪肉中单核增生性李斯特菌的抑制作用  

Antibacterial effect of recomposed essential oils in inhibiting Listeria monocytogenes on chilled pork

作　　者：刘晓丽[1] 莫伟轩[1] 吴克刚[1] 于鸿鹏[1] 柴向华[1] 

机构地区：[1]广东工业大学轻工化工学院食品与生物工程系,广州510006

出　　处：《中国调味品》2010年第1期42-45,49,共5页China Condiment

基　　金：广东省科技计划农业攻关项目(2007A02030008-2);广东工业大学博士启动基金(083056);广州市科技攻关重点项目(2007Z2-E0191)

摘　　要：利用超临界CO2萃取丁香、肉桂及黑胡椒精油,研究三种精油对单核细胞增生性李斯特菌的抑制作用,并将复合精油应用于冷却猪肉保鲜。结果表明:三种精油对单增李斯特菌都有较强的抑制作用,黑胡椒精油的抑菌能力最强,最低抑菌浓度为48 mg/L,肉桂和丁香分别为72 mg/L和96 mg/L;通过正交实验确定最优复合精油菌比例,即丁香精油∶肉桂精油∶黑胡椒精油为3∶2∶2;复合精油MIC值为16 mg/L,精油复配产生相加作用,使复合精油的抑菌效果增强;复合精油对冷却肉中的单增李斯特菌具有抑制作用,可以延长冷却猪肉的保鲜期。Supercritical carbon dioxide extraction technique was used to extract the cinnamon, clove and black seed essential oils. The antibacterial effect of these oils on Listeria monocytogenes are stud- ied by disc diffusion method, and the recomposed essential oils applied to the surface of chilled pork was determined on L. rnonocytogenes inoculated at 4 ℃for 15 days. The results showed that black seed oil exhibited a strong antibacterial activity on L. rnonocytogenes, yielding a significantly larger in- hibition zone than that of cinnamon and clove essential oils. The minimum inhibitory concentration （MIC） of black seed oil, cinnamon and clove essential oils were 48, 72 and 96 mg/L respectively. The optimum proportion of essential oils obtained from orthogonal experiment in agar medium was 3 ： 2 ： 2 （clove oil cinnamon oil black seed oil）. The combination of essential oils had effective inhabita- tion effect in inhibiting Listeria monocytogenes on chilled pork. The addition of these oils to chilled pork may be an effective strategy to control L. rnonocytogenes in chilled pork.

关 键 词：单核细胞增生性李斯特菌 冷却猪肉 香辛料 精油 

分 类 号：TS202.3[轻工技术与工程—食品科学]