摘要
本文采用常压回流方法提取肉桂醛,通过对不同菌种及冷却肉的抑菌实验,研究肉桂醛的防腐保鲜效果。结果表明:肉桂提取物对不同菌种均有抑制作用,效果好于山梨酸钾,对各种菌的抑制强弱顺序为:啤酒酵母>黑曲霉>金黄色葡萄球菌>大肠杆菌;提取物与山梨酸钾复配防腐效果增强,说明两者具有较好的协同增效作用,其抑菌强度分别是提取物和山梨酸钾的1.3和2.1倍,防腐强弱顺序为:复配物>肉桂提取物>山梨酸钾;提取物对冷却肉具有明显的保鲜作用,能使保鲜期延长5天左右。
In this article the extraction of cinnamon aldehyde was completed by using the method of refluxing under atmospheric pressure, and the antiseptic preservation effects of cinnamic aldehyde were investigated through bacteria-inhibition experimental on cooling meat against various strains. The results showed that: cinnamon extracts showed inhibitory activity on different strain, and better than that of potassium sorbate ,The sequence of sundry strain from strong to weakness was shown as follows: Saccharomyces ...
出处
《肉类研究》
2008年第12期46-48,共3页
Meat Research
关键词
肉桂提取物
冷却肉
保鲜
cinnamon extracts
cooling meat
preservation
