白姜花根茎提取物抑菌效果及在冷鲜肉上的保鲜应用

Study on the Bacteriostatic Activity and Fresh-keeping Effects on Cold Pork of Ethanol Extract from the Rhizome of Hedychium gardnerianum

为开发天然复合防腐剂,实现白姜花根茎(姜根)有效利用,本研究采用滤纸片法对姜根提取物的抗菌能力进行了测定,针对感官评价、液汁流失、菌落总数和肉样p H值这四方面研究了姜根提取物和复配保鲜剂的保鲜效果。结果表明:姜根提取液对金黄色葡萄球菌、大肠杆菌、黑曲霉、青霉均有抑菌作用;浓度为70%姜根提取物对冷鲜肉的保鲜效果最佳;而姜蒜复配保鲜剂(体积比为1:1)保鲜效果略优于浓度为70%姜根提取物保鲜剂,研究结果将为天然防腐剂的开发利用提供理论依据。

For the development of the new natural preservative and the effective use of the rhizome of Hedychium gardnerianum(ginger root), in this paper, it was tested of antimicrobial activities of the extract of ginger root by the method of filter paper. The fresh-keeping effects of ginger root and compound juice had been analyzed by four indexes-sense, the rate of juice leakage, total bacterial count and p H value. The results showed that the extract of ginger root could inhibit the growth of Staphylococcus aureus, Escherichia coli, Penicillium and Aspergillus. The70 percent ginger root produced the best fresh-keeping effect, while the compound preservatives of ginger and garlic could do better job than the best one. It will provide a theoretical basis of the development of the new natural preservative.