山鸡椒油在低糖橙皮胡萝卜果酱中的抑菌和抗氧化作用

Antibacterial and Antioxidant Activity of Litsea cubeba Oil in Low-Sugar Orange Peel-Carrot Complex Jam

研究加入山鸡椒油的低糖橙皮胡萝卜果酱在不同贮藏温度、杀菌方式、山鸡椒油加入方式、光照等条件下微生物指标和VC含量的变化情况,同时研究在一定的贮藏条件下加入和未加入山鸡椒油的低糖橙皮胡萝卜果酱中的微生物指标和氧化指标的变化情况。结果表明:光照和杀菌方式对山鸡椒油抑菌作用影响不大,温度和山鸡椒油的加入方式对山鸡椒油的抑菌作用影响明显,光照、杀菌方式、不同加入方式及温度对山鸡椒油的抗氧化作用影响比较明显。在一定的贮藏条件下,经山鸡椒油处理后果酱的抑菌性和抗氧化性均优于未经山鸡椒油处理的空白组。

The effects of storage temperature,different sterlization treatments,different methods for adding Litsea cubeba oil and light or darkness on microbiological indexes and vitamin C content of low-sugar orange peel-carrot complex jam were investigated during storage.No addition of Litsea cubeba oil was used as a control.The results showed that different sterilization treatments and light had only minor effect on the antibacterial activity of Litsea cubeba oil,but temperature and different addition methods had a significant effect on its antibacterial activity.Additionally,all light,different sterilization treatments,different addition methods and temperature had an evident effect on the antioxidant activity of Litsea cubeba oil.Under the storage conditions established in this study,both the antibacterial and antioxidant activities of the complex jam with the addition of Litsea cubeba oil were better than those of the blank group.