| 荔枝精油对西式火腿肠的保鲜效果 |
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| 引用本文： | 宁正祥,高建华.荔枝精油对西式火腿肠的保鲜效果[J].食品与发酵工业,1997,23(4):34-36. |
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| 作者姓名： | 宁正祥 高建华 |
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| 作者单位： | 华南理工大学食品工程系!广州，510641 |
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| 摘 要： | 荔枝精油中富含的环丙烷基脂肪酸能有效地防止微生物引起的肉类制品的变质。可使微生物的生长适应期延长4倍，对数生长期和稳定生长期缩短1／3。可有效降低微生物的生长势和减少微生物的生长量。
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| 关 键 词： | 荔枝精油 环丙烷基脂肪酸 抗菌活性 |
Antibacterial Properties of Litchi Seed Essential Oil on Han Sausage |
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| Ning Zhengxiang,Guao Jianhua,Qin Yan,Lin Wei, Zhang Zhixu, Wu Gang.Antibacterial Properties of Litchi Seed Essential Oil on Han Sausage[J].Food and Fermentation Industries,1997,23(4):34-36. |
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| Authors: | Ning Zhengxiang Guao Jianhua Qin Yan Lin Wei Zhang Zhixu Wu Gang |
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| Abstract: | Litchi essential oil from seeds was rich in cyclopropanoic fatty acids (CPFA). CPFA could effectively prolong adaptive phase of bacteria from deteriorated ham sausage for 5times,shorten the logarithmic growth phase and stable phase to 1/3,weaken the growth potential and significantly inhibit the growth of bacteria. |
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| Keywords: | litchi seed essential oil cyclopropanoic fatty acids antibacterial activity |
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