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。
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 could be kept. Storage period of fresh meat treated essential oil changed as temperature fluctuated, and meat could be kept fresh for 4 days,6 hours and 4 hours under 4,25,35℃ respec- tively;Light illumination significantly undermined the stability of the essential oil under 37 ℃ ,antimicrobial activity of essential oil would lose under 254 nm ultraviolet irradiation for more than 40 min or 365 nm ultraviolet irradiation for more than 30 rain. Moreover , antimicrobial activity would descend after heat treatment for a long time.
出处
《中国调味品》
CAS
北大核心
2011年第3期33-37,共5页
China Condiment
基金
上海市教育委员会科研创新项目(09YZ391)
关键词
八角茴香
精油
超临界CO2提取
抑菌活性
star anise
essential oil
supercritiea
carbon dioxide extraction （SCE）
baeteriostatie activity
