不同方法提取香辛料精油对低温肉制品抑菌效果的影响

Effect of Essential Oil Extracted by Different Methods from Spice on Bacteriostasis of Low-temperature Meat Products

采用水蒸气蒸馏法、超临界萃取法、索式提取法分别对八角、丁香、桂皮中的精油进行提取,并对提取的精油用于低温香肠中腐败菌的抑菌效果进行研究。结果表明,桂皮的最佳提取方法为超临界萃取法,对A1,A2,B,C最小抑菌浓度分别为20,20,25,20μL/mL;八角、丁香的最佳提取方法为索式提取法,其中八角对A1,A2,B,C的最小抑菌浓度分别为20,25,200,100μL/mL,丁香对A1,A2,B,C的最小抑菌浓度均为75μL/mL。

A series of experiments on extracting aniseed, cassia and clove are carried out by using different methods： steam distillation, super critical extraction and soxhlet extraction respectively, and the experiment also studies on the antibacterial effect of essential oil to spoilage bacteria which is in the low-temperature intestinal. The result shows that super critical extraction is best for clove, the minimum concentration to A,, A2, B, C are 20, 20, 25, 20 p^L/mL; soxhlet extraction is best for aniseed and cassia, among them, the minimum concentration of aniseed to A1, A2, B, C are 20, 25, 200, 100 μL/mL, and the minimum concentration of cassia to A1, A2, B, C are all 75 μL/mL.