摘要
研究比较芳樟油、香柠檬油、茶树油、迷迭香油、甜橙油、姜油等植物精油及百里香酚、丁香酚、茴香脑、柠檬醛等单离香辛料对引起生湿面制品腐败常见腐败菌熏蒸抑菌作用。结果表明,茴香脑和百里香酚抑菌效果较好,选取百里香酚与茴香脑进行复配,二者最适比例为2∶1时表现为明显协同增效作用,复配物空间体积浓度为0.0625μl/mL时就能完全抑制供试菌生长,复配物对生湿面细菌和霉菌具有显著抑制效果。
The study compared the fumigation inhibitory effect of linalyl oil,bergamot oil,tea tree oil,rosemary oil,orange oil,ginger oil and other essential oils and solate spices including thymol,eugenol,anethole,citral on common spoilage organisms of wet–fresh noodle.Results indicated that anethole and thymol showed better antibacterial effect,and were carried on the reorganization experiment,the optimum proportion was：thymol：anethole = 2∶1.All tested spoilage organisms were inhibited completely by the recomposed spices of 0.0625 μl/mL.The reorganization had significant inhibition effect on the bacterial and moulds in wet–fresh noodle.
出处
《粮食与油脂》
北大核心
2012年第6期14-16,共3页
Cereals & Oils
基金
广东省科技计划(2010B020312014)
关键词
植物精油
单离香料
抑菌
生湿面
essential oils
isolate spices
antibacterial
wet–fresh noodle
