天然植物防腐剂在酱腌菜中的应用

Application of Natural Plant Preservatives in Pickles

[目的]探讨天然植物防腐剂能否成为酱腌菜中有效的防腐剂并应用于生产中。[方法]以苦荞麦、蒲公英、丁香为原料,对其中的黄酮、丁香乙醇提取物、蒲公英甾醇等功能性成分进行提取,并对其抑菌性进行研究。[结果]按照丁香提取物:苦荞麦提取物:蒲公英提取物=3∶3∶2的最佳比例添加到酱腌菜中,进行防腐试验。结果表明,天然植物防腐剂在pH为4～5的条件下的防腐效果最好,冷藏环境好于常温和恒温环境,在常温条件下天然植物防腐剂的防腐效果可达60 d。[结论]天然植物防腐剂对于酱腌菜的风味有改善的作用,且其防腐效果与化学防腐剂的效果相当。

[Objective] To discuss whether natural plant preservatives can be used in production of pickles.[Method] With Fagopyrum tataricum,Taraxacum officnala and Syzygium aromaticum as raw material,the functional components,such as flavonoids,clove ethanol and taraxerol,were extracted,and their antimicrobial activities were studied.[Result] The S.aromaticum extracts,F.tataricum extracts and T.officnala extracts were added into the pickles at a proportion of 3∶3∶2.As indicated by the results,the preservation effect of natural plant preservatives was the best under pH 4-5,it was better in cold environment than in room temperature or constant temperature environment,and the pickles can be preserved by natural plant preservatives for 60 d under room temperature.[Conclusion] The natural plant preservatives are as good as chemical preservatives in both preserving and improving the flavor of pickles.