茴香砂仁精油的提取及在肉类抑菌保鲜中的应用  

Extraction of Essential Oil from Fennel Seed and Its Application in Bacteriostasis and Fresh-keeping of Meat

作　　者：谭雯文[1] TAN Wenwen(Guangxi Vocational and Technical Institute of Industry,Nanning 530001)

机构地区：[1]广西工业职业技术学院,南宁530001

出　　处：《食品工业》2020年第6期11-14,共4页The Food Industry

基　　金：2020年度广西高校中青年教师科研基础能力提升项目《凤梨释迦防腐保鲜生物活性膜的制备与研究》阶段性研究成果。

摘　　要：采用水蒸气蒸馏法提取茴香砂仁中的精油,并与乳酸、磷酸三钠复配后应用于肉类的抑菌保鲜。试验对影响精油提取率的3个主要因素(粉末粒径、萃取溶剂种类和萃取次数)进行了分析,结果表明当粉末粒径为40~50目,乙醚作为萃取剂,萃取流程中萃取3次时,精油提取率较高。将茴香砂仁精油复配为天然抑菌保鲜剂后,研究了其对4种肉类常见菌种的抑制作用和对日常生活中常见几种肉类的抑菌保鲜效果,并与几种市售保鲜剂进行了效果对比,结果发现此次试验配制的天然抑菌保鲜剂对肉类的保鲜性能良好,试验效果较佳。The essential oil in fennel seed was extracted by steam distillation, then it was mixed with lactic acid and trisodium phosphate for bacteriostasis and freshness preservation of meat. Three main factors which are particle size, solvents and extraction times affecting the extraction rate of essential oil were analyzed. The results showed that higher extraction rate of essential oil could be obtained when the particle size was 40-50 meshes and ether was used as extractant, extract three times. Essential oil of Etlingera yunnanensis was compound into natural antibacterial preservative agent. Inhibitory effect on four kinds of common meat bacteriostatic and fresh-keeping effect on several kinds of common meat in daily life were studied. Compared with several commercial antistaling agent, the natural antimicrobial preservatives prepared in the experiment had good preservation performance for meat, and the experimental results were good.

关 键 词：茴香砂仁 精油提取 水蒸气蒸馏法 抑菌 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS251.4[轻工技术与工程—食品科学与工程]