摘要
为保证萝卜干的品质,防止腐败变质,试验研究了竹叶、肉桂、丁香的植物提取液以及茶多酚、乳酸菌素、溶菌酶共6种天然防腐剂对萝卜干中腐败微生物的抑制作用。结果:竹叶水、肉桂水、竹叶乙醇提取液,对克柔念珠菌、金黄色葡萄球菌、枯草芽孢杆菌效果不好,在提高浓度的同时并不能完全的抑制住这3种腐败微生物的生长。所以这3种天然防腐剂并不适合用于萝卜干腐败微生物的抑制。5%丁香水提取液(每1 g丁香水提取液含有丁香0.34 g)对短乳杆菌并没有抑制,对克柔念珠菌也没完全抑制,但对其他菌都有抑制。而浓度为200×10-6茶多酚对除了短乳杆菌外的其他5种腐败菌都有很好的抑制效果,且可以适当的降低浓度,来补充复配防腐剂的效果。3%肉桂乙醇提取液(每1 g肉桂乙醇提取液含肉桂0.34 g)、3%丁香乙醇提取液(每1 g丁香乙醇提取液含有丁香0.40 g)成功的抑制了6种腐败微生物的生长,效果非常好。乳酸菌素与溶菌酶在100×10-6情况下不能对萝卜干中的腐败微生物有很好的抑制。
The effects of natural preservatives on control of spoilage organisms from pickled radish were studied for guaranteeing quality of products. The results showed that, the alcohol extract of bamboo and cinnamon had not strong inhibition effect on Candida kruse, Sta- phlococcus aureus, Bacillus subtilis. The effect of the water extract of cinnamon was the same. Improving the concentration could not inhibiting the growth of spoilage bacteria. 5 of the water extract of lilac （the ratio of solid to liquid is 0.34 ）had inhibition effect on spoil- age bacteria except Lactobacillus brevis and Candida krusei. The TP concentration of 200 ×10^-6 had good inhibition effect on spoilage bacteria except Lactobacillus brevis. 3 % of the al- cohol extract of cinnamon （the ratio of solid to liquid is 0.34 ） and lilac（the ratio of solid to liquid is 0. 40 ） inhibited the growth of spoilage bacteria successfully. The Nisin and lyso- zyme concentration of 100 ×10^-6 had not strong inhibition effect on frequent pollution vaccine of laboratory food.
出处
《中国调味品》
CAS
北大核心
2008年第11期34-37,共4页
China Condiment
关键词
天然防腐剂
萝卜干
抑菌
natural preservatives
pickled radish
antibacterial activity
