摘要
通过GC-MS对百里香精油的化学成分进行了鉴定,研究了百里香精油对不同真菌和细菌的抑制效果及最低抑菌浓度,考查不同浓度百里香精油/壳聚糖复合保鲜液在室温条件下对鲜切冬瓜的保鲜效果。结果表明:百里香精油具有明显的抑菌作用,结合壳聚糖能够有效抑制鲜切冬瓜的腐烂,保持鲜切冬瓜的品质,延长其货架寿命。其中0.08%的百里香精油结合1%壳聚糖对鲜切冬瓜的保鲜效果最佳。
The chemical constituents of thyme oil were identified with GC-M. The antimicrobial activity of thyme oil to different mould and bacteria, the lowest antimicrobial concentration, and the preservation effect of fresh-cut wax gourd treated with different concentrations of thyme oil / chitosan compound preservation liquid at room temperature were investigated. The results showed that the antimierobial effect of thyme oil is significant, which can effectively inhibit the decay of fresh cut wax gourd when combined with chitosan, and the shelf life of fresh-cut wax gourd was extended. The fresh-cut wax gourd presented the best quality when treated by 0.08% thyme oil combined with 1 % chitosan.
出处
《包装工程》
CAS
CSCD
北大核心
2009年第10期1-4,共4页
Packaging Engineering
基金
国家"十一五"科技支撑计划项目(2006BAK03A08)
关键词
百里香精油
抑菌
鲜切冬瓜
保鲜
thyme oil
antimicrobial
fresh-cut wax gourd
preservation
