豆蔻精油的杀菌活性及其在肉食品中的应用  

Antibacterial properties of nutmeg oil and its application on meat

作　　者：崔海英[1] 张雪婧[1] 丛镜郦 姜萍[1] 宋方平[1] 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12期113-117,共5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：研究目的是调查豆蔻精油的杀菌活性及其在食品中的应用。本试验中,豆蔻精油对大肠杆菌、单核细胞增生李斯特和金黄色葡萄球菌呈显著的抗菌活性,最小抑制浓度(MIC)和最小杀菌浓度(MBC)均分别为0.05%和0.1%。对单核细胞增生李斯特菌的MIC和MBC为0.1%和0.2%,肠炎沙门氏菌MIC和MBC均为0.05%。此外,肉制品是人类主要食物和营养的重要来源。通过平板菌落计数法测定了豆蔻精油在猪肉、鸡肉、牛肉中对大肠杆菌生长的抑制作用,并且在猪肉中豆蔻精油对金黄色葡萄球菌也有显著的抑制作用。The purpose of the study is to investigate the application of nutmeg essential oil in food. Nutmeg oil showed significant antibacterial activity against Staphylococcus aureus,Escherichia coli and Listeria monocytogenes. The minimum inhibitory concentration（MIC）and minimum bactericide concentration（MBC）are 0.05% and 0.1% respectively for Escherichia coli and Staphylococcus aureus. MIC and MBC of Listeria monocytogenes are 0.1% and 0.2% respectively,and for Salmonellaenteritidisare,MIC and MBC are both 0.05%. In addition,meat is the main food and an important source of nutrients for humanity. In this paper,we found that nutmeg essential oil has inhibition to E. coli. growth in different meat. In addition,in pork,nutmeg oil had perfect effect on Staphylococcus aureus.

关 键 词：肉豆蔻精油 抗菌活性 肉制品 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]