| 鸡蛋涂膜保鲜剂中抑菌物质的筛选 |
| |
| 引用本文： | 左娟,马美湖.鸡蛋涂膜保鲜剂中抑菌物质的筛选[J].食品科学,2010,31(9):19. |
| |
| 作者姓名： | 左娟 马美湖 |
| |
| 作者单位： | 华中农业大学国家蛋品加工技术研发分中心; |
| |
| 基金项目： | 国家“948”项目(2006-G36); 国家现代农业产业技术体系建设专项 |
| |
| 摘 要： | 以大肠杆菌(Escherichia coli)、沙门氏菌(Salmonella)为供试菌种,采用滤纸片法和二倍稀释法测定6种植物精油的抑菌效果,6种植物精油对大肠杆菌和沙门氏菌的抑制结果均为:肉桂油>冬青油>紫苏叶油>茶树油>桉叶油>连翘油。选定肉桂油、冬青油、紫苏叶油3种植物精油配制复合抑菌物质。复配抑菌物质的配方为:肉桂油0.6mg/mL、冬青油0.4mg/mL、紫苏叶油0.3mg/mL。
|
| 关 键 词： | 鸡蛋保鲜 植物精油 复合抑菌物质 抑菌效果 |
Screening of Bacteriostatic Materials in Egg-coating Preservative |
| |
| ZUO Juan,MA Mei-hu.Screening of Bacteriostatic Materials in Egg-coating Preservative[J].Food Science,2010,31(9):19. |
| |
| Authors: | ZUO Juan MA Mei-hu |
| |
| Affiliation: | ZUO Juan,MA Mei-hu*(National Subsidiary Research Center of Egg Processing,Huazhong Agricultural University,Wuhan 430070,China) |
| |
| Abstract: | Spoilage of fresh egg is mainly caused by microorganisms.The screening of egg-coating preservatives was evaluated through antibacterial effect.Escherichia coli and Salmonella were used as test strains to determine bacteriostatic effect on essential oil through filter paper or double dilution methods.Six kinds of plant volatile oil exhibited the inhibition effect on Escherichia coli and Salmonella according to the following order from strong to weak,cinnamon oil,ilex oil,perilla leaf oil,tea tree oil,eucalyp... |
| |
| Keywords: | egg preservation plant volatile oil compound bacteriostatic material bacteriostatic effect |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
