摘要
本研究挑选八角、生姜、茴香、花椒和大蒜这几种日常烹饪中常用的香辛料作为材料,以水为溶剂,采用索氏提取法提取挥发油,纸片法检测抑菌情况,研究各种香辛料中的挥发油成分对易导致食品腐败的金色葡萄球菌(Staphylococcus aureus)、大肠杆菌(Escherichia coli)、酵母菌(Yeast)和变形杆菌(Proteus)的抑菌作用。结果表明,八角的挥发油提取率高,但抑菌作用不明显;生姜的挥发油虽然提取率不高,但抑菌作用明显。
In this study,star anise,ginger,fennel,Zanthoxylum bungeanum and garlic,which are commonly used in daily cooking,were selected as materials.The water was used as experimental solvent,the volatile oil was extracted by soxhlet extraction method,and the bacteriostasis was detected by paper method.The effects of volatile oil components in various spices on Staphyloco ccus aureus,Escherichia coli,Yeast,Proteus,which are easy to lead to food corruption,were studied.The results showed that the extraction rate of volatile oil from star anise was high,but the antibacterial effect was not obvious.The extraction rate of volatile oil from ginger is not high,and it has obvious antibacterial effect.
作者
叶欣儿
朱春梅
何嘉钰
莫紫娇
黎助
魏志明
王馨晨
YE Xin’er;ZHU Chunmei;HE Jiayu;MO Zijiao;LI Zhu;WEI Zhiming;WANG Xinchen(School of Food&Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526000,China)
出处
《现代食品》
2022年第1期225-228,共4页
Modern Food
基金
2019年肇庆学院大学生创新训练计划项目(S202010580076)。
关键词
香辛料
抑菌
防腐
spices
bacteriostasis
anticorrosive
