| 冷却肉中草药保鲜剂研究 |
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| 引用本文： | 付丽,魏建春,尚正. 冷却肉中草药保鲜剂研究[J]. 郑州牧业工程高等专科学校学报, 2012, 32(2): 1-4 |
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| 作者姓名： | 付丽 魏建春 尚正 |
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| 作者单位： | 1. 郑州牧业工程高等专科学校,河南郑州,450011
2. 河南尚正食品有限公司,河南三门峡,472000 |
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| 摘 要： | 以几种中草药为原料，研究了不同提取方法对其抑菌效果的影响以及几种中草药复合抑菌效果。结果表明，中草药醇提液的抑菌作用较水提液强烈，各中草药提取液对大肠杆菌的抑制作用最强，荧光假单孢菌次之，植物乳杆菌最小；中草药复合抑菌作用优于单个因素的作用。四种中草药最佳配比为：0．125g／mL黄芩＋0．25g／mL肉桂＋0．5g／mL金银花＋O．125g／mL连翘；三种香辛料的最佳配比为：0．25g／mL肉桂＋O．125g／mL迷迭香＋O．25％丁香油。
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| 关 键 词： | 中草药 抑菌作用 天然保鲜剂 |
Study on herbal preservatives in chilled meat |
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| FU li,WEI Jian-chun,SHANG Zheng,.Zhengzhou College of Animal Husbandry Engineering,Zhengzhou Henan,China;,.Henan Shangzheng. Study on herbal preservatives in chilled meat[J]. Journal of Zhengzhou College of Animal Husbandry Engineering, 2012, 32(2): 1-4 |
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| Authors: | FU li,WEI Jian-chun,SHANG Zheng,.Zhengzhou College of Animal Husbandry Engineering,Zhengzhou Henan,China ,.Henan Shangzheng |
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| Affiliation: | Food Co.Ltd,Sanmenxia Henan 472000,China) |
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| Abstract: | Several herbs were used as experimental materials,the extration methods of herbs and the integrated antibacterium effect were studied.The results showed that the ethanol-extraction solution of herbs is stronger than water-extraction one,and each has stronger effect on E.coli than Pseudomonas Fluorescens,as to Lactobacillus Plantarum,the effect is the slightest,and the integrated inhibition on bacteria is stronger.Four herbs optimum proportion was as following: 0.125 g/mL huangqin,0.25 g/mL cinnamon,0.5 g/mL honeysuckle and 0.125 g/mL forsythia.Three spices optimum proportion was as following: 0.25 g/mL cinnamon,0.125 g/mL rosemary and 0.25 g/mL clove. |
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| Keywords: | herbs antibacterium natural preservatives |
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