植物精油及单离香料熏蒸控制生湿面制品腐败微生物研究  

Study on fumigation inhibitory effect of plant essential oil and isolate spices on spoilage organisms of wet-fresh noodle

作　　者：吴克刚[1] 赵欣欣[1] 谢佩文[1] 黄洁虹[1] 马海杰[1] 刘晓丽[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《粮食与油脂》2012年第6期14-16,共3页Cereals & Oils

基　　金：广东省科技计划(2010B020312014)

摘　　要：研究比较芳樟油、香柠檬油、茶树油、迷迭香油、甜橙油、姜油等植物精油及百里香酚、丁香酚、茴香脑、柠檬醛等单离香辛料对引起生湿面制品腐败常见腐败菌熏蒸抑菌作用。结果表明,茴香脑和百里香酚抑菌效果较好,选取百里香酚与茴香脑进行复配,二者最适比例为2∶1时表现为明显协同增效作用,复配物空间体积浓度为0.0625μl/mL时就能完全抑制供试菌生长,复配物对生湿面细菌和霉菌具有显著抑制效果。The study compared the fumigation inhibitory effect of linalyl oil,bergamot oil,tea tree oil,rosemary oil,orange oil,ginger oil and other essential oils and solate spices including thymol,eugenol,anethole,citral on common spoilage organisms of wet–fresh noodle.Results indicated that anethole and thymol showed better antibacterial effect,and were carried on the reorganization experiment,the optimum proportion was：thymol：anethole = 2∶1.All tested spoilage organisms were inhibited completely by the recomposed spices of 0.0625 μl/mL.The reorganization had significant inhibition effect on the bacterial and moulds in wet–fresh noodle.

关 键 词：植物精油 单离香料 抑菌 生湿面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]