生姜提取物和洋葱槲皮素结合对哈尔滨风干肠抑菌保鲜作用的研究

Study on antibacterial effects of ginger extracts and onion quercetin on air-dried sausage in Harbin

以抑菌率为评价指标,考察生姜提取物和洋葱槲皮素对哈尔滨风干肠的抑菌保鲜效果。在此基础上,采用湿纸片法,对生姜提取物和洋葱槲皮素结合抑制哈尔滨风干肠中微生物的效果进行了研究。结果表明,生姜提取物和洋葱槲皮素对哈尔滨风干肠中微生物有较强的抑制作用;且联合使用组的抑制作用要显著(P <0.05)优于2种提取物的单独使用。生姜提取物(4%)与洋葱槲皮素(8%)联合应用后,抑菌圈直径分别为32.71mm,生姜提取物(4%)及洋葱槲皮素(8%)单独应用细菌的抑菌圈直径为22.34mm、23.07mm,联合应用使得抑菌率提高了约1.5倍,且POV值降低约2倍,哈尔滨风干肠的保鲜效果为:生姜提取物+洋葱槲皮素组>洋葱槲皮素组>生姜提取物组。二者对哈尔滨风干肠中的微生物生长繁殖起到了协同抑制的作用。

With the antibacterial rate as the evaluation index, the effect of ginger extract and quercetin on the antibacterial preservation of Harbin dried sausage were investigated. On this basis, wet paper method was used to study the effect of ginger extracts and quercetin on the inhibition of microorganisms in Harbin-dried sausage. The results showed that the combination of ginger extract and onion quercetin had a strong inhibitory effect on the microorganisms in Harbin dried sausage, and the inhibitory effect was significantly （P 〈0.05） better than each individual extract. The inhibition zone diameter was 32.71mm with 4% ginger extract and 8% onion quercetin ; but if use separately, the diameter was 22.34mm for 4% ginger extract and 23.07mm for 8% onion quercetin. The antibacterial rate increased by 1.5 times and POV value decreased about 2 times. The order of fresh keeping effect of Harbin dried sausage was ： ginger extract ＋ onion quercetin group 〉 Onion quercetin group 〉 ginger extract Group. Ginger and Onion quercetin had synergistic inhibitory effect on the growth and reproduction of microorganisms in Harbin dried sausage.