十三香调味料精油的抑菌作用研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.12 十三香调味料精油的抑菌作用研究 1，2 1 1，2 1，2 王海平 ，黄和升 ，黄秀锦 ，谭佩毅 （1.江苏食品职业技术学院，江苏淮安 223003）（2.江苏省食品加工工程技术研究开发中心，江苏淮安 223003） 摘要：采用水蒸气蒸馏法提取十三香调味料的精油，测定十三香调味料精油对常见细菌、霉菌和酵母菌的抑菌圈、最低抑菌浓 度及气态防腐作用。结果表明：十三香调味料精油对受试微生物抑菌作用程度依次为：霉菌 细菌酵母菌。十三香调味料精油具有 气态防腐性，具有实际应用于食品防腐保鲜的潜力。 关键词：十三香精油；抑菌作用；最小抑菌浓度；气态防腐 文章篇号：1673-9078(2012)12-1675-1676 Research on Antimicrobial Activity of Thirteen-spices Essential Oil 1,2 1 1,2 1,2 WANG Hai-ping , HUANG He-sheng , HUANG Xiu-jin , TAN Pei-yi (1.Jiangsu Food Science College, Huaian 223003, China) (2.Jiangsu Food Processing Research and Development Center, Huai’an 223003, China ） Abstract: Essential oils were extracted by steam distillation from the thirteen incense spices. The antimicrobial activity of essential oils to usual bacteria, fungi and yeasts were studied through testing the inhibition zone, minimal inhibitory concentrations and effect of gaseous corrosion. The results showed that the antimicrobial effects of essential oil were: fungus bacteria yeast. Thirteen-spices essential oils had gaseous corrosion and practical application potential in food preservation Key words: thirteen-spices essential oil; antimicrobial activity; minimal inhibitory concentrations;gaseous corrosion 十三香调味料是采用多种纯天然植物香料，结合 1 材料与方法 传统炮制手法，用现代工艺精制而成，是人们日常生 活中常用的一种复合调味品，其基本成分为花椒、胡 1.1 材料与设备 椒、丁香、草果、大茴、桂皮、木香、砂仁、白芷、 1.1.1 原料及菌种 [1] 山奈、良姜 。这些成分都含有挥发性物质，具有较好 王守义十三香调味料在淮安市超市购买；大肠杆 的抑菌作用，是天然食品防腐剂的重要来源。国内外 菌、枯草芽孢杆菌、面包酵母菌、毛霉、黑曲霉和青