摘要
以大肠杆菌(Escherichia coli)、沙门氏菌(Salmonella)为供试菌种,采用滤纸片法和二倍稀释法测定6种植物精油的抑菌效果,6种植物精油对大肠杆菌和沙门氏菌的抑制结果均为:肉桂油>冬青油>紫苏叶油>茶树油>桉叶油>连翘油。选定肉桂油、冬青油、紫苏叶油3种植物精油配制复合抑菌物质。复配抑菌物质的配方为:肉桂油0.6mg/mL、冬青油0.4mg/mL、紫苏叶油0.3mg/mL。
Spoilage of fresh egg is mainly caused by microorganisms.The screening of egg-coating preservatives was evaluated through antibacterial effect.Escherichia coli and Salmonella were used as test strains to determine bacteriostatic effect on essential oil through filter paper or double dilution methods.Six kinds of plant volatile oil exhibited the inhibition effect on Escherichia coli and Salmonella according to the following order from strong to weak,cinnamon oil,ilex oil,perilla leaf oil,tea tree oil,eucalyptus oil and forsythia oil.Moreover,cinnamon oil,ilex oil and perilla leaf oil have been selected from six kinds of essential oil as the compound bacteriostatic material.The compound bacteriostatic formula was 0.6 mg/mL cinnamon oil,0.4 mg/mL ilex oil and 0.3 mg/mL perilla leaf oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第9期19-22,共4页
Food Science
基金
国家"948"项目(2006-G36)
国家现代农业产业技术体系建设专项
关键词
鸡蛋保鲜
植物精油
复合抑菌物质
抑菌效果
egg preservation
plant volatile oil
compound bacteriostatic material
bacteriostatic effect
