| 连翘在中式香肠中抗菌及抗氧化性能的研究 |
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| 引用本文： | 李 佳,张富新. 连翘在中式香肠中抗菌及抗氧化性能的研究[J]. 勤云标准版测试, 2006, 0(4) |
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| 作者姓名： | 李 佳 张富新 |
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| 作者单位： | 陕西师范大学食品工程系 陕西西安710062 |
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| 摘 要： | 研究了连翘在中式香肠中的抑菌作用和抗氧化作用,探讨了连翘在中式香肠中应用的可行性。结果表明:连翘对中式香肠冷藏过程中杂菌的繁殖有一定的抑制作用,最适抑菌浓度为0.5%。将连翘添加于中式香肠中,可有效抑制中式香肠贮存过程中的脂肪酸败,其抑制作用随连翘在中式香肠中浓度的提高而加强。
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| 关 键 词： | 连翘 中式香肠 抑菌作用 抗氧化作用 |
Studies on the Antibiotic and Antioxidant Activities of Weeping ForsythiaApplied in Chinese-style Sausage |
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| Li Ji,Zhang Fuxin. Studies on the Antibiotic and Antioxidant Activities of Weeping ForsythiaApplied in Chinese-style Sausage[J]. , 2006, 0(4) |
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| Authors: | Li Ji Zhang Fuxin |
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| Abstract: | The effects of Weeping forsythia on the antibiotic and antioxidant properties of Chinese-style sausage were studied in this paper. The results showed that Weeping forsythia inhibited the growth of microorganism in Chinese-style sausage. The suitable inhibitive concentration was 0.5%. In Chinese-style sausage, Weeping forsythia can reduce the rate of lipid oxidation and rancidity during the periods of storage. |
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| Keywords: | Weeping forsythia Chinese-style sausage Antibiotic activity Antioxidant activity |
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