肉桂油对鹅肉干防腐效果及其成分的GC-MS分析  

Preservative Effect of Cinnamon Oil on Goose Jerky and GC-MS Analysis of Its Chemical Composition

作　　者：张喜才[1] 蔡力创[2] 彭瑛[3] 

机构地区：[1]荆楚理工学院,湖北荆门448000 [2]江西省科学院生物资源研究所,江西南昌330029 [3]湖南网络工程职业学院,湖南长沙410004

出　　处：《肉类研究》2012年第3期27-29,共3页Meat Research

基　　金：荆楚理工学院科学研究项目(ZR201005)

摘　　要：为开发鹅肉干的安全防腐剂,比较肉桂油和山梨酸钾对鹅肉干的防腐效果,采用气质联用分析肉桂油的成分,研究肉桂成分与其功能的关系。结果表明,肉桂油共分离出53种成分,主要组分为反式肉桂醛,含量85.53%;肉桂油和山梨酸钾均可显著提高鹅肉干的防霉能力,而肉桂油的防霉效果在一定程度上高于山梨酸钾。A comparison of the effectiveness of cinnamon oil and potassium sorbate in preserving goose jerky was carried out to select a safe preservative for goose jerky.Besides,the chemical composition of cinnamon oil was analyzed by GC-MS and the relationship with the functionality was studied.Fifty-three compounds were separated.The predominant compound was trans-cinnamaldehyde with a content of 85.53%.Both the oil and potassium sorbate could prevent goose jerky from becoming moldy and the former was more effective than the latter.

关 键 词：肉桂油 成分分析 鹅肉干 防霉 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]