摘要
本文采用常压回流方法提取肉桂醛,通过对不同菌种及卤肉的抑菌实验,研究肉桂醛的防腐保鲜效果。结果表明:肉桂提取物对不同菌种均有抑制作用,效果好于山梨酸钾,对各种菌的抑制强弱顺序为:啤酒酵母(黑曲霉(金黄色葡萄球菌(大肠杆菌;提取物与山梨酸钾复配防腐效果增强,说明两者具有较好的协同增效作用,其抑菌强度分别是提取物和山梨酸钾的1.4和2倍,防腐强弱顺序为:复配物>肉桂提取物>山梨酸钾,能使卤肉保鲜期延长一周左右。
Cinnamon aldehyde was extracted by refluxing under ambient atmosphere. The antiseptic preservation roles of cinnamic aldehyde were investigated through bacteria-inhibition experiments on cooked meat against various strains. The results showed that： cinnamon extracts displayed the inhibitory activity on different strains and it was more efficient than potassium sorbate. The order of inhibition capacity of the strains from strong to weak was ： Saecharomyces 〉 Aspergilluniger 〉 Staphylococcus Aurous 〉 Escherichia coli. The mixture of cinnamon extracts and potassium sorbate showed stronger inhibitory effect than that alone, indicating that a synergistic interaction existed between cinnamon extracts and potassium sorbet. The sequence from strong to weak was： complex 〉 cinnamon extracts 〉 potassium sorbate. The storage of the cooked meat could be extended for about one week.
出处
《中国食品添加剂》
CAS
2008年第6期140-142,139,共4页
China Food Additives
关键词
肉桂提取物
卤肉
保鲜
cinnamon extracts
cooked meat
preservation
