丁香挥发油对水产品中易腐细菌抑制作用的影响  

Effect of Clove Volatile Oil on the Inhibitory Effect of perishable Bacteria in Aquatic Products

作　　者：张思琪 韦邹萍 邵俊楠 许泽鹏 吴明霞 薛斌 ZHANG Siqi;WEI Zouping;SHAO Junnan;XU Zepeng;WU Mingxia;XUE Bin(Guangzhou College of Technology and Business,Faculty of Engineering,Guangzhou 510850,China)

机构地区：[1]广州工商学院工学院,广东广州510850

出　　处：《现代食品》2022年第11期84-87,共4页Modern Food

基　　金：广东省攀登计划(pdjh2021b0590)。

摘　　要：丁香为药食同源植物,丁香挥发油为丁香的主要功效成分,具有广谱抑菌效果。水产品产业在我国拥有良好的发展前景,寻找一种天然绿色的保鲜方法是水产品市场急需解决的问题。本文以基围虾为例研究水提取法提取丁香挥发油对基围虾表面易腐细菌的抑制作用。结果显示,以1∶75料液比,沸水提取15 min的丁香挥发油对基围虾表面易腐细菌有着显著的抑制效果(P<0.05)。本研究为研究丁香挥发油的抑菌效果、提高水产品的营养价值及安全性、降低腐败率等方面提供了一定参考。Clove is a medicinal and edible homologous plant,and the volatile oil of clove is the main functional component of clove,which has a broad-spectrum antibacterial effect.Aquatic products industry has a good development prospect in China.Looking for a natural and green fresh-keeping method is an urgent problem to be solved in the aquatic products market.Taking Jiwei shrimp as an example,this paper studied the inhibitory effect of clove volatile oil extracted by water extraction on perishable bacteria on the surface of Jiwei shrimp.The results showed that the volatile oil of clove extracted with boiling water for 15 minutes at the ratio of 1∶75 had a significant inhibitory effect on the perishable bacteria on the surface of Jiwei shrimp(P<0.05).This study provides a certain reference for studying the antibacterial effect of clove volatile oil,improving the nutritional value and safety of aquatic products,and reducing the corruption rate.

关 键 词：丁香挥发油 基围虾 易腐细菌 抑菌效果 

分 类 号：S685.26[农业科学—观赏园艺]