6种中草药提取物对火腿切片典型腐败菌的抑制研究  

Inhibition of six Chinese herbal extracts on typical spoilage bacteria inham slices

作　　者：方欣 李超 李新福 熊强[1] FANG Xin;LI Chao;LI Xinfu;XIONG Qiang(College of Food Science and Light Industry,Nanjing Tech University,Nanjing 211800,China;State Key Laboratory of Meat Processing and Quality Control,Jiangsu Yurun Meat&Food Co.,Ltd.,Nanjing 211806,China)

机构地区：[1]南京工业大学食品与轻工学院,江苏南京211800 [2]江苏雨润肉食品有限公司肉品加工与质量控制国家重点实验室,江苏南京211806

出　　处：《生物加工过程》2024年第2期213-218,共6页Chinese Journal of Bioprocess Engineering

基　　金：江苏省六大人才高峰项目(NY-163)。

摘　　要：低温肉制品贮藏期间的微生物腐败现象引起了人们的广泛关注,针对典型腐败菌的控制研究越来越受到重视。本研究中,笔者在火腿切片贮藏期间分离纯化得到了3株典型腐败菌,选取6种中草药提取物以筛选对典型腐败菌抑菌能力较强的单味中草药,并对其进行复配,评估其抑菌效果。结果表明:6种中草药提取物中,石榴皮提取物对绿色魏斯氏菌和清酒乳杆菌的抑菌效果最好,抑菌圈直径分别为10.63和12.73 mm,最小抑菌质量浓度均为15.63~31.25 mg/mL;甘草提取物对肠膜明串珠菌的抑制效果最优,抑菌圈直径为14.68 mm,最小抑菌质量浓度为3.91~7.81 mg/mL;复配提取物中,甘草+乌梅+石榴皮的抑菌性能显著提高,对3株受试菌株均有不错的抑制效果,抑菌圈直径分别为18.17、11.55和12.74 mm。本研究可为低温肉制品中绿色健康的天然防腐剂开发提供参考。Microbial spoilage has become a major problem for the storage of meat products at low temperature,leading to extensive research on the control of typical spoilage bacteria.In this study,three types of spoilage bacteria,which were isolated and purified from ham slices during their storage period,were treated with six kinds of Chinese herbal extracts to search for single Chinese herbal medicine with strong antibacterial effects.As a result,pomegranate peel extract showed the best antibacterial effect on Weissella viridescens and Lactobacillus sakei.The diameters of antibacterial circles were 10.63 mm and 12.73 mm,respectively,and the minimum inhibitory concentrations were 15.63-31.25 mg/mL.Licorice extract displayed the best antibacterial effect on Leuconostoc mesenteroides.The diameter of antibacterial zone was 14.68 mm,and the minimum inhibitory concentration was 3.91-7.81 mg/mL.Moreover,the mixed extract(glycyrrhiza uralensis+plum+pomegranate peel)demonstrated much better antibacterial activity,and the diameters of antibacterial zones were 18.17 mm,11.55 mm and 12.74 mm,respectively.This study will provide scientific support for the development of green and healthy natural preservatives,especially for the storage of meat products at low temperature.

关 键 词：低温肉制品 火腿切片 腐败菌 中草药提取物 抑菌 天然防腐剂 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] Q93-3[轻工技术与工程—食品科学与工程]