摘要
本文对一些天然防腐剂的抗菌效果进行了研究。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做生物的生长量。
Litchi essential oil from seeds was rich in cyolopropanoic fatty acids (cPFA).cPFA could effectively prolong adaptive phase of bacteria from deteriorated ham sausage for 5 times, shorten the logarithmic growth Phase and stable phase to 1/3,weaken the growth potential and significantly inhibit the growth of bacteria.
基金
广东省自然科学基金
关键词
抗菌活性
天然抗菌剂
食品添加剂
Litchi seed essential oil, cyclopropanoic fatty acids, antibacterial activity, natural preventives
