肉桂提取物在冷却肉保鲜中的应用研究.pdf

肉类研究 MEAT RESEARCH 2008.12 肉桂提取物 在冷却肉保鲜中的应用研究 彭雪萍，王花俊，王春晖，张　雪，杨亚丽 (郑州轻工业学院食品与生物工程系，河南　郑州　450002) 摘　要：本文采用常压回流方法提取肉桂醛，通过对不同菌种及冷却肉的抑菌实验，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1.3和2.1倍，防腐强弱顺序为：复配物＞肉桂提取物＞山梨酸钾；提取物对冷却 肉具有明显的保鲜作用，能使保鲜期延长5天左右。 关键词：肉桂提取物；冷却肉；保鲜 Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation PENG Xueping, WANG Huajun, WANG Chuenhui, ZHANG Xue, YANG Yali (Dep artment of Food Biolog ical Engineering, Zhengzhou University of L ig ht Industry , Henan Zhengzhou, 450002 China) Abstract: In this article the extraction of cinnamon aldehyde was completed by u sing the method of refluxing under atmospheric pressure, and the antiseptic preservation effects of cinnamic aldehyde were investigated through bacteria-inhibition experimental on cooling meat against v ariou s strains. The results showed that : cinnamon extracts showed inhibitory activity on different strain , and better than that of potassium sorbate ,The sequence of sundry strain from strong to weakness was shown as follows: Saccharomyces Aspergilluniger Staphylococcu s Aurou sEscherichia coli. The fact of a stronger inhibi