香辛料精油抑菌及在猪肉糜脯中的应用

摘要

The antibacterial effect of spices essential oil is studied.The antibacterial test of essential oils from cumin,nutmeg,pepper and fennel on single essential oil from Bacillussubtilis,Escherichia coli,Saccharomyces cerevisiae and Penicillum,the antibacterial test of cumin,nutmeg and their compound essential oils on four types of bacteria and the antibacteria stability test of compound essential oils on Escherichia coli and Penicilium under different temperatures and pH values,the results show that the abilities of cumin essential oil inhibiting bacteria and nutmeg inhibiting fungi are strong,which are stronger than several other spices essential oils.The effect of compound essential oils inhibiting Escherichia coli and Penicilium is obvious.The antibacterial activity of compound essential oils under different temperatures and pH values is stable,which has provided references for the application of compound essential oils as bacteriostat in food.%研究香辛料精油复配的抑菌效果，设计孜然、豆蔻、花椒、茴香4种香辛料精油分别对枯草杆菌、大肠杆菌、啤酒酵母、青霉菌单一精油的抑菌试验；孜然、豆蔻及二者复配3种精油对4种菌的抑菌试验；复配精油在不同温度、pH 下对大肠杆菌和青霉菌的抑菌稳定性试验。得出：孜然精油抑制细菌、豆蔻精油抑制真菌的能力较强，均高于其他几种香辛料精油的抑菌能力；复配精油对大肠杆菌、青霉菌的抑菌效果明显；且复配精油在不同温度和pH 下抑菌性较为稳定，为复配精油作为抑菌剂在食品中的应用提供参考。