南五味子提取液复合保鲜剂对鸡蛋腐败菌的抑制作用研究  

The inhibittory effect of multiple preserving agent of ethanol extracts from Kadsura longipedunculata against spoilage bacteria in chicken eggs

作　　者：赵美美[1] 于新[1] 张晓毅[2] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《食品科技》2012年第11期258-262,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31071626)

摘　　要：为了探讨南五味子提取液复合保鲜剂对鸡蛋腐败菌的抑制作用,采用南五味子乙醇提取物的水溶液复配Vc、柠檬酸及成膜剂,通过单因素试验和均匀设计的方法对鸡蛋中分离的常见腐败菌进行抑菌试验,获得3种成膜剂的优化复配配方为:水溶液100mL中,南五味子提取物12.3mL、Vc0.50g、柠檬酸0.50g及蔗糖脂肪酸脂0.38g;南五味子提取物10mL、Vc0.21g、柠檬酸0.42g及黄原胶0.15g;南五味子提取液48.1mL、Vc0.42g、柠檬酸0.50g及CMC0.35g,3个复配组的抑菌圈直径真实值均大于预测值。南五味子乙醇提取液添加Vc、柠檬酸、蔗糖脂肪酸酯、黄原胶、CMC等复配物相比单独用南五味子乙醇提取液对鸡蛋腐败菌具有更好的抑制效果。In order to explore the compound fresh-preserving inhibition of spoilage bacteria on the eggs from the extract from Kadsura Iongipedunculata, using aqueous of ethanol extract from Kadsura Iongipedunculata compounding Vc, citric acid and film-forming agent, make bacteriostatic experiment to the corrupt bacteria through the method of single factor test and the uniform design. Then obtained three kinds optimal compound formulaes of the film-forming agents： 100 mL in aqueous solution, extract of Kadsura Iongipedunculata 12.3 mL, Vc 0.50 g, citric acid 0.5 g, sugar esters 0.38 g; extract of Kadsura Iongipedunculata 10 mL, Vc 0.21 g, citric acid 0.42 g, xanthan gum 0.15 g; extract of Kadsura Iongipedunculata 48.1 mL, Vc 0.42 g, citric acid 0.5 g, CMC 0.35 g, The real value are larger than predicted of the inhibiting bacteria circle of three groups. The inhibition of the addition of Vc, citric acid,sucrose fatty acid ester, xanthan gum and CMC in ethanol extract from Kadsura Iongipedunculata against spoilage bacteria in chicken eggs is better than pure ethanol extract.

关 键 词：南五味子 提取液 复合保鲜剂 鸡蛋 腐败菌 抑制作用 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]