艾叶/荷叶提取物的抑菌作用及其对肉肠保鲜作用的研究  

Effects of Artemisiae argyi/lotus leaf extract on the inhibition of bacteria and the fresh-keeping of sausage

作　　者：宁诚 李林贤[1] 刘正贤[1] 李军红[1] 周存六[1] NING Cheng LI Lin-Xian LIU Zheng-Xian LI Jun-Hong ZHOU Cun-Liu(College of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Chin)

机构地区：[1]合肥工业大学食品科学与工程学院,合肥230009

出　　处：《食品安全质量检测学报》2017年第6期2028-2034,共7页Journal of Food Safety and Quality

基　　金：安徽省教育厅自然科学研究项目(2013AJZR0036)~~

摘　　要：目的研究艾叶提取物与荷叶提取物的抑菌及其对肉肠的保鲜作用。方法通过测定硫代巴比妥酸值(thiobarbituric acid,TBA)、总挥发性盐基氮(total volatile basic nitrogen,T-VBN)、菌落总数的变化,来评价艾叶与荷叶提取物对肉肠保鲜效果的影响。结果当艾叶提取物添加量在9~12 g/kg、荷叶提取物添加量在12~16g/kg时,处理组的TBA值、TVB-N值和细菌总数明显低于空白组;且TBA值、TVB-N值和细菌总数随着艾叶、荷叶提取物添加量的增大而降低。在所试条件下,7.5 g/kg艾叶提取物和7.5 g/kg荷叶提取物复合处理组的细菌总数最低,10 g/kg艾叶提取物和5 g/kg荷叶提取物复合处理组的TBA值与TVB-N值最低。结论艾叶、荷叶提取物可抑制肉肠中细菌的繁殖,减缓脂肪氧化与蛋白质分解,显示出较好的保鲜特性,在肉肠保鲜中具有潜在的应用。Objective To investigate the effects ofArtemisia argyi/lotus leaf extract on the inhibition of bacteria and the fresh-keeping of sausage. Methods The effects of Artemisia argyi/lotus leaf extract on the freshness of sausage were evaluated by measuring the changes in thiobarbituric acid （TBA）, total volatile basic nitrogen （T-VBN） and total bacterial colonies. Results TBA, TVB-N and the total bacterial colonies were significantly lower than those of the control at 9-12 g/kg Artemisia argyi extract or 12-16 g/kg lotus leaf extract. Moreover, TBA, TVB-N and the total bacterial colonies decreased with the increase of Artemisia argyi extract/lotus leaf extract. Among the 3 samples treated with a combination of Artemisia argyi extract and lotus leaf extract, the sample treated with a combination of 7.5 g/kg Artemisia argyi extraction and 7.5 g/kg lotus leaf, had the lowest total bacterial colonies, while the sample treated with a combination of 10 g/kg Artemisia argyi extraction and 5 g/kg lotus leaf, had the lowest results of TBA and TVB-N. Conclusion Artemisia argyi extract and lotus leaf extract are demonstrated to inhibit the breeding of bacteria and decrease the oxidation of fat as well as the decomposition of protein and showexcellent preservation characteristics. Therefore, Artemisia argyi and lotus leaf extract may be of potential application in the preservation of sausage.

关 键 词：艾叶 荷叶 肉肠 保鲜 硫代巴比妥酸值 总挥发性盐基氮 菌落总数 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]