摘要
文章主要研究了不同浓度的乙醇提取肉桂油的抑菌性能,并将肉桂油添加到壳聚糖膜中制成复合膜对金针菇进行保鲜试验。结果表明:肉桂油有很好的抑菌作用,而用90%的乙醇提取的肉桂油的抑菌效果最好。1.2%肉桂油的添加到壳聚糖膜中可明显的提高金针菇的感官评分,肉桂油——壳聚糖复合膜可以明显地减缓金针菇贮藏过程中的失重率、呼吸强度和维生素C等指标的变化速度。
In this paper, cinnamon essential oil was distilled by different concentration ethanol from cinnamomum cassia, then its anti-microbial activity and application on the preservation needle mushroom were discussed. The results showed that cinnamon essential oil has considerable anti-microbial activity. But the method with 90% ethanol to distill cinnamon essential oil was the best one. Adding 1.2 % cinnamon essential oil to chitosan was best for the preservation of needle mushroom. The change of weight loss, respiration intensity and content of Vc of needle mushroom which were coated were slower than non-coating film group.
出处
《中国调味品》
CAS
北大核心
2009年第5期54-58,共5页
China Condiment
关键词
肉桂油
抑菌性
金针菇
涂膜保鲜
cinnamon essential oil
anti-microbial activity
needle mushroom
filming preservation
