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摘要：从香辛料中提取有效抑菌成分作为食品防腐剂，既安全又有效, 能满足人们对健康的需求。虽然肉桂、百里香等香辛料精油的体外抑菌活性被广泛研究，但是应用于食物常常会受到食品中复杂成分的影响。本课题通过测定香辛料精油对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度MIC和抑菌圈，研究了4种精油的体外抑菌活性，对精油进行筛选。接着构建牛肉汤和马铃薯食品模型，研究蛋白质和碳水化合物对精油抑菌活性的影响。主要结果如下：（1）所选4种精油对受试细菌都具有抑菌活性，其中肉桂精油效果最好，对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度最小，分别为250μL/L和500μL/L；（2）同样，抑菌圈实验中，肉桂精油的抑菌作用最强，对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为31.8±1.7mm和30.5±0.5mm；（3）在牛肉汤模型中，大肠杆菌和金黄色葡萄球菌的延滞期都延长了，说明蛋白质增强了精油的抑菌作用；（4）在马铃薯模型中，大肠杆菌和金黄色葡萄球菌的延滞期都延长了，说明碳水化合物增强了精油的抑菌作用。29933
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毕业论文关键词：香辛料精油；食品基质；抑菌
The influence of components of food on the anti-microbial activity of spice essential oil
Abstract: The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. The objective of this study was to evaluate the antimicrobial activity of plant essential oils and to investigate the effect of food ingredients on their efficacy. The oils included clove, cinnamon, sage and rosemary. All essential oils showed antimicrobial activity against E. coli and S. aureus. Especially, cinnamon oil has the best antimicrobial activity. The MIC values of cinnamon oil against E. coli and S. aureus were 250μL/L and 500μL/L, respectively. And the inhibition zone of cinnamon oil against E. coli and S. aureus were 31.8±1.7mm and 30.5±0.5mm, respectively. The effect of food ingredients on the antimicrobial efficacy of cinnamon oil was assessed by monitoring the lag phase and the maximum specific growth rate of E. coli and S. aureus grown in beef and potato model media. The antimicrobial activity of cinnamon oil were enhanced in both beef and potato model media.
Key words: Spice essential oil; antimicrobial: food ingredients
目录
1 本课题国内外研究现状概述 1
1.1食品防腐剂 1
1.1.1 我国食品防腐技术现状 1
1.1.2 食品防腐剂分类 1
1.2 香辛料精油的研究现状和发展趋势 2
1.2.1香辛料精油的定义 2
1.2.2香辛料精油的生产 2
1.2.3 香辛料精油的抑菌研究进展 3
1.2.4 香辛料精油的抑菌机理 5
1.2.5食品主要成分对香辛料精油抑菌活性的影响 6
1.3 本课题的研究目的和意义 6
2 材料和方法 7
2.1实验材料 7
2.1.1香辛料精油 7
2.1.2菌种和培养基 7
2.1.3 试剂 7
2.1.4主要仪器 7
2.2 实验方法 8
2.2.1香辛料精油最低抑菌浓度的测定 8
2.2.2 琼脂扩散法测定抑菌圈 8
2.2.3蛋白质对肉桂精油抑菌活性的影响 8
2.2.4 碳水化合物肉桂精油抑菌活性的影响 9
3 结果与分析 10
3.1香辛料精油的最低抑菌浓度 10
3.2 琼脂扩散法测定抑菌圈 10