香茅油抑菌活性及其在猪肉保鲜中的应用研究  

Study on antimicrobial activity of citronella oiland its application on porkpreservation

作　　者：赵建芬[1] 董基[1] 郑钟云 张杏萍 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《中国食品添加剂》2016年第2期112-117,共6页China Food Additives

基　　金：广东省高等学校优秀青年教师培养计划资助项目;项目名称:肇庆特色食品加工和资源利用(Yq2013164)

摘　　要：通过滤纸片扩散法和平板稀释法研究香茅油对4种细菌、1种酵母和5种霉菌的抑菌活性及其最低抑菌浓度(MIC),并考察香茅油对猪肉的保鲜作用。结果表明:香茅油对供试菌均有不同程度的抑制作用,其中对于金黄色葡萄球菌的抑制性最强,最低抑菌浓度是0.20μL/mL;其次为啤酒酵母,最低抑菌浓度是0.25μL/mL;而对于大肠杆菌的抑制性最差,最低抑菌浓度是3.12μL/mL;对其他菌种的最低抑菌浓度为0.39μL/m L^1.00μL/mL。香茅油对新鲜猪肉具有良好的保鲜效果,30℃条件下,在第5d时,经适当浓度香茅油处理的猪肉的细菌总数、pH各指标均处于鲜肉水平;4℃条件下,在第21d时,经适当浓度香茅油处理的猪肉的细菌总数、pH各指标均处于鲜肉水平。Antimicrobial activity of four bacteria,one yeast and five moldsand the minimal inhibitory concentration（MIC）of citronella oil were studied by paper filtering and plate dilution. The application of citronella oil on porkpreservation was examined. The results showed that the citronella oilhad different degrees of inhibitionto microbes. The citronella oilhad very strong antimicrobial effect against Staphylococcus aureus with 0.20μL/mL MIC,a relatively strong antimicrobial effect against Beer yeast with its MIC of 0.25μL/mL,while weak effect against Escherichia coliwith its MIC of 3.12μL/mL. Its MIC to other strains were 0.39μL/mL^1.00μL/mL. Citronella oil had good preservation effect to fresh pork. Total bacterial count and p H value showed citronella oiltreated porkkept its freshness for 5 days at 30℃,and 21 dyas at 4℃.

关 键 词：香茅油 抑菌活性 最低抑菌浓度 猪肉 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]