藿香提取物对冷却肉保鲜作用的研究

Preservation effect of Agastache rugosa extract on chilled pork

利用索氏抽提得到藿香醇提物，配制成不同浓度的保鲜剂，通过测定感官评定、TVB—N值、pH值、色差及菌落总数等指标，研完了其在0-4℃贮藏条件下对冷却猪肉的保鲜效果。结果表明：藿香的醇提取液浓度分别为3、6g／L时，对冷却猪肉的保鲜效果较好，结合真空包装，在4℃贮藏可以延长冷却猪肉的保鲜期至25～33d。

Ethanol extract was obtained from Agastache rugosa by using soxhlet extraction technique. The extracts were diluted in various concentrations and were applied to the study of preservation. Effectiveness for pork preservation were investigated by determination of sensory evaluation scores, TVB-N value, pH value, color index and microbial flora counts at 0-4 ℃. The results showed that the concentration of alcohol extracts of Agastache rugosa at 3 or 6 g/L combined with vacuum packing at 4℃were effective to prolong preservation time up to 25-33 d for chilled pork.