天然辛香料对桐柏豆筋防腐保鲜效果的研究  

Study on fresh-keeping effects of natural spices on Tongbai Doujin

作　　者：李霞 刘尚军 郭萌萌 LI Xia;LIU Shangjun;GUO Mengmeng(Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,College of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473000,China)

机构地区：[1]南阳理工学院生物与化学工程学院河南省工业微生物资源与发酵技术重点实验室

出　　处：《河南工业大学学报（自然科学版）》2020年第1期78-83,共6页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为了延长桐柏豆筋的保鲜期并开发基于天然辛香料的专用保鲜剂,研究了辛香料提取液对湿桐柏豆筋的抑菌效果。以抑菌圈直径为指标,分析辛香料种类、提取剂种类、液料比、提取温度和提取时间等因素对辛香料提取液抑菌效果的影响,并采用正交试验对辛香料的提取工艺进行了优化。结果表明:选用的9种辛香料中八角、辣椒和丁香的抑菌效果较显著。八角、丁香和辣椒的最优提取剂均为75%乙醇溶液,最佳液料比均为10∶1(mL/g),最优提取温度分别为90、90、70℃,最优提取时间分别为2.0、2.5、2.0 h,抑菌圈直径分别为19.6、20.7、20.4 mm。八角、丁香和辣椒提取液在室温(25℃)保鲜湿豆筋的时间分别为8、9、9 d;37℃分别保鲜3、4、4 d;45℃分别保鲜4、5、5 d。以上结果表明天然辛香料对湿桐柏豆筋具有很好的防腐保鲜效果。In order to improve the preservation time of Tongbai Doujin and develop a special fresh-keeping agent based on natural spices,the bacteriostatic ability of spice extracts on Tongbai Doujin was studied in this paper.Diameter of inhibition zone was used as index.Effects of spice types,extraction solvents,liquid-solid ratio,extraction temperature and extraction time on the antibacterial effect of spice extact on Tongbai Doujin were studied.The extraction conditions were optimized by orthogonal method.The results showed that among nine spices selected,anise,pepper and clove had obvoius antibacterial abilities.The optimum extraction conditions are shown as follows:the extraction solvent was 75%ethanol and the liquid-to-solid ratio was 10∶1(mL/g).The extractions for star anise,pepper and clove were conducted at the extraction temperatures of 90℃for 2.0 h,90℃for 2.5 h and 70℃for 2.0 h,respectively.Under these conditions,the diameters of inhibition zone for star anise,pepper and clove were 19.6 mm,20.7 mm and 20.4 mm,respectively.The preservation time of wet Tongbai Doujin by star anise,clove and pepper,respectively were 8 d,9 d and 9 d at 25℃,3 d,4 d and 4 d at 37℃,4 d,5 d and 5 d at45℃.Results indicated that natural spices have good preservation and fresh-keeping effects on wet Tongbai Doujin.

关 键 词：桐柏豆筋 天然辛香料 抑菌圈 防腐保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]