摘要
采用超临界CO2萃取法提取肉桂精油,研究测定肉桂精油对各种供试菌种的抑菌圈直径,加热处理及pH值对精油抑菌效果的影响,同时研究肉桂精油的抗氧化效果。结果表明:肉桂精油对各供试菌种的抑菌圈直径在20.6mm-49.6mm之间,对细菌、霉菌和酵母均有很强的抑制作用;肉桂精油的抑菌效果随pH值的降低而增强;121℃/15min加热处理对肉桂精油的抑菌效果无明显影响;肉桂精油还具有一定的抗氧化性能。
Supercritical carbon dioxide extraction（SCDE ）technique was used to extract the Cinnamon essential oil. The diameter of inhibition cycle of this essential oil on various bacteria was studied. The influences to the level bacteriostaic were investigated by heating and changing the pH value. Meanwhile, the anti-oxidation effect of Cinnamon essential oil was studied, too. The results showed that： the inhibition cycle of this essential oil on mold, yeast, bacteria was range from 20.6 mm to 49.6 mm, i.e. the Cinnamon essential oil has strong bacteriostatic action on the tested bacteria, the level bacteriostatic of the Cinnamon essential oil was getting stronger along with the lowering of the pH value, the level bacteriostatic of the essential oil was not changed obviously under the condition of heat treating in 121℃ for 15 min, and the essential oil has definite anti-oxidation ability also.
出处
《食品研究与开发》
CAS
北大核心
2008年第10期29-32,共4页
Food Research and Development
关键词
肉桂精油
抑菌
抗氧化
Cinnamon essential oil
bacteriostasis
anti-oxidation
