丁香精油的抗菌活性及其在豆制品中的应用  

The antibacterial activity of clove oil and its application for bean products

作　　者：崔海英[1] 吴娟[1] 宋方平[1] 姜萍[1] 丛镜郦 林琳[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国食品添加剂》2015年第10期150-153,共4页China Food Additives

基　　金：国家自然科学基金项目(31301573);江苏省自然科学基金项目(BK20130493);江苏省教育厅高校自然科学基金(12KJB550002);江苏大学高级人才引进启动基金(11JDG050)

摘　　要：丁香精油是一种天然植物精油,它具有良好的抑菌、杀菌性能。因其安全绿色、无毒副作用的优势,使它在天然食品添加剂的开发中拥有较好的应用前景。本试验通过测定丁香精油对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC)评价了丁香精油的杀菌性能。并且研究了丁香精油在嫩豆腐、老豆腐、内酯豆腐以及盐卤豆腐中的杀菌特性,从而评价了丁香精油在豆制品中的应用效果。从试验结果可知,丁香精油对金黄色葡萄球菌、大肠杆菌两种试验菌株的MIC均为0.025%,MBC均为0.05%。结果表明,丁香精油对两种试验菌株都显示了较好的抑菌和杀菌效果。在豆制品中的应用试验中,丁香精油作用24 h后,四种豆制品中细菌致死率均达到了99.9999%以上,表明丁香精油在四种豆制品中显示了较好的保鲜效果。Clove oil as a kind of natural essential oil presents a fine antibacterial performance against a variety of bacteria. The safe, green and none-toxic side effect made clove oil has great potential in the development of natural food additives. In this study, the minimal inhibitory concentration （MIC） and the minimal bactericidal concentration （MBC） of clove oil against Staphyloccocus aureus （S. aureus） and Escherichia coli （E. coli） have been determined to evaluate the antimicrobial activity. In addition, the antibacterial activity of clove oil in soft tofu, firm tofu, GDL tofu and bittern tofu have been studied respectively to assess the application of clove oil in fresh-keeping of soybean productions. The results showed the MIC and MBC values were 0.025% and 0.05% respectively, which suggest that clove oil exhibited high antibacterial activity against S. aureus and E. coli in vitro. Meanwhile, the application of clove oil in soybean productions, after clove oil treating in tofu for 24h the reduction of bacteria were all over 99.9999%, which also proved its considerable fresh-keeping properties in the four tofu products.

关 键 词：丁香精油 抗菌活性 豆制品 保鲜 

分 类 号：TS202.1[轻工技术与工程—食品科学]