丁香对泡菜贮藏性的影响

摘要

丁香是一味重要的调味香料，且具有抑菌、抗氧化作用。试验以其作保鲜剂对泡菜进行防腐处理，研究其对泡菜pH 值、可滴定酸、菌落总数、乳酸菌数的影响，同时选取效果较好的丁香浓度，研究其对泡菜硬度、可溶性固形物含量及多聚半乳糖醛酸酶（PG）活性的影响。结果表明：0．05 g／kg的丁香可以显著延缓泡菜贮藏中p H 值与可滴定酸下降，有效抑制菌种繁殖，降低PG 活性，防止泡菜硬度下降；1．11 g／kg的丁香可以维持泡菜原初品质；0．02 g／kg的低浓度丁香也能显著抑制菌种繁殖，但对pH 值和可滴定酸影响不明显，可见微生物生长对丁香更敏感，而乳酸菌产酸对丁香相对不敏感。%Clove is a kind of important antibacterial and antioxygenic spice,study the effect of clove on the storage property of pickled cabbage,and determine the pH value,titratable acid,aerobic bacterial count,lactic acid bacteria count of pickled cabbage.Then choose the concentration of clove with better effect to study its effects on the hardness,content of soluble solid and PG activity of pickled cabbage.The results show that:0.05 g/kg of clove can significantly prevent the decrease of pH and titratable acid and the increase of aerobic bacterial count and lactic acid bacteria count,reduce the activity of PG and inhibit the decrease of hardness.1.11 g/kg of clove can maintain the original quality of pickled cabbage.0 .02 g/kg of clove can significantly inhibit the total number of lactic acid bacteria and bacterial colonies;while the pH and titratable acid has not been inhibited,that is to say microorganism is more sensitive than Lactobacillus producing acid to clove.