天然植物精油对鸡蛋保鲜的应用研究  

Study on the Application of Natural Plant Essential Oil to thePreservation of Egg

作　　者：杨长青 沈萍[1] 刘贻 杨永琪 陈华洋 YANG Changqing;SHEN Ping;LIU Yi;YANG Yongqi;CHEN Huayang(School of Biological Engineering,Wuhan Polytechnic,Wuhan,Hubei 430074,China)

机构地区：[1]武汉职业技术学院生物工程学院,湖北武汉430074

出　　处：《武汉职业技术学院学报》2023年第5期112-115,共4页Journal of Wuhan Polytechnic

基　　金：武汉职业技术学院校级项目“禽蛋覆膜保鲜技术开发与应用”(项目编号:2023YK001)。

摘　　要：使用白油、白油+0.4%丁香精油、白油+0.4%大蒜精油,和白油+0.4%丁香精油+0.4%大蒜精油等四种不同的保鲜剂,对鸡蛋进行涂膜处理,而后检测鸡蛋的失重率及蛋内部菌落总数,对比研究四种不同的保鲜剂对鸡蛋保鲜效果的差异,实验表明:白油+0.4%丁香精油+0.4%大蒜精油的复配保鲜剂保鲜效果最佳,两种精油有协同增效的作用,保鲜效果明显优于现有的白油涂膜保鲜技术。Through the detection of white oil,white oil+0.4%clove essential oil,white oil+0.4%garlic essential oil,and white oil+0.4%clove essential oil+0.4%garlic essential oil,the weight loss rate of eggs treated with four different antistaling agents and the total number of bacteria in eggs were tested.The difference of fresh-keeping effect of four different antistaling agents on eggs was studied.The experimental results show that the compound fresh-keeping agent of 0.4%clove essential oil and 0.4%garlic essential oil has the best freshkeeping effect,and the two essential oils have a synergistic effect,and the fresh-keeping effect is obviously better than that of the existing white oil coating fresh-keeping technology.The research results provide a safe,reliable and feasible solution for improving the existing egg fresh-keeping technology.

关 键 词：丁香精油 大蒜精油 保鲜 应用 

分 类 号：TS253.2[轻工技术与工程—农产品加工及贮藏工程]