桂酸乙酯的抑菌性能及在槟榔保鲜中的应用  

Cinnamic Acid Ethyl Ester of Antibacterial Properties and the Application in the Preservation of Betel Nut

作　　者：赖桂中 何贝 陈爱贤 洪文箫 何松 LAI Guizhong;HE Bei;CHEN Aixian;HONG Wenxiao;HE Song(Guangyi Science and Technology Industrial Co.,Ltd.,Dongguan 523220,China)

机构地区：[1]广东广益科技实业有限公司,广东东莞523220

出　　处：《现代食品》2021年第13期179-182,共4页Modern Food

摘　　要：本文探究了温度、紫外线照射时长、pH、蔗糖浓度对桂酸乙酯抑菌性能的影响情况,并采用山梨酸、脱氢乙酸、对羟基苯甲酸乙酯钠、苯甲酸钠、ε-聚赖氨酸盐酸盐、桂酸乙酯进行槟榔保鲜对比。结果表明,桂酸乙酯的抑菌性能不受温度、紫外线、糖浓度的影响;pH值越低其抑菌性能越显著;桂酸乙酯保鲜效果明显优于其他单一的食品防腐剂,在生产环境良好状态下可满足槟榔常温下3个月以上的保质期要求,且不影响槟榔的特有风味和口感。This paper investigated the antibacterial properties of temperature,UV exposure duration and pH,sucrose concentration on ethyl cinurate.Using sorbic acid,dehydroacetic acid and hydroxy ethyl benzoate sodium,sodium benzoate,epsilon,poly lysine hydrochloride,cinnamic acid ethyl ester betelnut fresh comparison application.The results showed that the antibacterial properties of ethyl cinurate were not affected by temperature,UV light and sugar concentration,but the lower the further pH value,and the cinnamic acid ethyl ester preservation effect is superior to other single food preservatives,in a production environment good condition can meet the betel nut room temperature shelf life requirements of more than 3 months,and shall not affect the betelnut characteristic flavor and taste.

关 键 词：桂酸乙酯 槟榔 防霉保鲜 应用 

分 类 号：S792.91[农业科学—林木遗传育种]