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| 超临界CO2提取八角茴香精油及其对肉类抑菌效果稳定性的研究 | |
| 引用本文： | 孙晔,郭媛,张赟彬,江娟,胡刘岩.超临界CO2提取八角茴香精油及其对肉类抑菌效果稳定性的研究[J].中国调味品,2011,36(3). |
| 作者姓名： | 孙晔 郭媛 张赟彬 江娟 胡刘岩 |
| 作者单位： | 1. 上海应用技术学院,香料香精技术与工程学院,上海,200235 2. 上海海洋大学,食品学院,上海,201306 3. 上海师范大学,生命与环境科学学院,上海,200234 |
| 基金项目： | 上海市教育委员会科研创新项目(09YZ391) |
| 摘 要： | 文章采用超临界CO2提取八角茴香精油,研究了精油浓度、温度、光照时间及热处理等因素对八角茴香精油抑菌效果和肉类感官特征的影响。结果表明,超临界CO2提取八角茴香精油的得率为4.5%;八角茴香精油的最低抑菌浓度为7.0%,且能够保持肉糜优良的感官特征;加入精油的新鲜肉糜的保存期随着温度的改变而改变,在4,25,35℃条件下分别可以保存4天,6 h和4 h;当温度为37℃时,光照显著破坏挥发油的稳定性,254 nm紫外光照射40 min以上或365 nm紫外光照射30 min以上将使精油失去活性;长时间热处理导致精油的抑菌活性下降。 |
| 关 键 词： | 八角茴香 精油 超临界CO2提取 抑菌活性 |
Study on the antimicrobial stability of essential oil from star anise by supercritical carbon dioxide extraction |
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| SUN Ye,GUO Yuan,ZHANG Yun-bin,JIANG Juan,HU Liu-yan.Study on the antimicrobial stability of essential oil from star anise by supercritical carbon dioxide extraction[J].China Condiment,2011,36(3). | |
| Authors: | SUN Ye GUO Yuan ZHANG Yun-bin JIANG Juan HU Liu-yan |
| Affiliation: | SUN Ye1,GUO Yuan1,ZHANG Yun-bin1,JIANG Juan2,HU Liu-yan3 (1.Shanghai Research Institution of Fragrance and Flavor Industry,Shanghai Institute of Technology,Shanghai 200235,China,2.College of Food Science,Shanghai Ocean University,Shanghai 201306,3.College of Life and Environment Science,Shanghai Normal University,Shanghai 200234,China) |
| Abstract: | In this article,star anise oil was extracted by supercritical carbon dioxide extraction(SCE),the effect of different factors on the antimicrobial action and perceptual characteristics of meat were systematically studied,including essential oil concentration,treatment temperature,irradiation time and heating treatment.Results showed that the yield of SCE of star anise oil was 4.5%;the minimum inhibition concentration(MIC) of star anise oil was 7.0%,under which condition fine sensory characteristics of meat c... |
| Keywords: | star anise essential oil supercritical carbon dioxide extraction(SCE) bacteriostatic activity |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |