柠檬精油纳米乳液对调理猪肉饼保鲜效果研究

目的研究柠檬精油纳米乳液的抗氧化性及抑菌效果，并应用于调理猪肉饼研究其保鲜效果。方法以酪蛋白酸钠、柠檬精油为主要原料，采用超声法制备柠檬精油纳米乳液，通过DPPH、羟自由基清除实验研究柠檬精油纳米乳液的抗氧化效果，用抑菌圈法研究柠檬精油纳米乳液对大肠杆菌、金黄色葡萄球菌、铜绿假单胞菌的抑菌效果。将柠檬精油纳米乳液加入到调理猪肉饼中，测量贮藏期间调理猪肉饼色泽、质构、硫代巴比妥酸（thiobarbituricacidreactive substances，TBARS）值和菌落总数的变化。结果在同等精油浓度下，柠檬精油纳米乳液组的抗氧化效果优于柠檬精油组，柠檬精油纳米乳液具有较好的抑菌效果，且对大肠杆菌的抑制效果最好。将柠檬精油纳米乳液应用于调理猪肉饼的保鲜，以空白组和精油组做对照，发现贮藏期间乳液处理能较好的地维持调理猪肉饼的质构特性，乳液组TBARS值较低，菌落总数最小，色泽变化不显著。乳液处理能将保质期延长4天 d。结论柠檬精油纳米乳液能够延缓调理阻断肉制品的氧化，抑制微生物繁殖，具有较好的保鲜效果。

Study on the effects of nano-emulsion of lemon essential oil on fresh-keeping of marinated pork patty

Objective To study the antioxidant and bacteriostatic effect of lemon essential oil nano-emulsion, and to study its preservation effect of marinated pork patty. Methods Lemon essential oil nano-emulsion was prepared by ultrasonic method using sodium caseinate, lemon essential oil as the main raw material. The antioxidant effect of nano-emulsion was analyzed by DPPH, hydroxyl radical scavenging method, and the bacteriostatic effect of the nano-emulsion on Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa was analyzed using bacteriostatic circle method. The color, texture, thiobarbituric acid reactive substances(TBARS) value and total bacterial count of marinated pork patty were measured by adding lemon essential oil nano-emulsion during storage. Results Under the same concentration, the antioxidant effect of nano-emulsion was better than that of lemon essential oil, the nano-emulsion had better antibacterial effect, and the inhibition effect on Escherichia coli was the best. The effect of nano-emulsion on the shelf life of marinated pork patty was studied and compared with the control group and the essential oil group. The results indicated that nano-emulsion could maintain the texture properties of the pork patty, the emulsion group had lower TBARS value, the least total number of bacteria, and the color was stable. The shelf life could be extended for 4 days. Conclusion Nano-emulsion of lemon essential oil could delay the oxidation of marinated pork patty and inhibit the multiplication of microorganism, and could be used to extend the shelf life of marinated meat products.