期刊论文

Antibacterial activity and application on grass carp muscle in cold storage of camphor tree leaves'polyphenol

中文

食品与机械

1003-5788

2018

34

5

128-130,141

10.13652/j.issn.1003-5788.2018.05.027

国家自然科学基金青年项目

本校为第一机构

为研究樟树叶多酚的抑菌活性及其对食品保鲜的效果,测定樟树叶多酚对7株常见致病菌、腐败菌的最低抑菌浓度、最低杀菌浓度,并研究其对冷藏草鱼肉菌落总数、pH值、挥发性盐基氮含量、三甲氨含量的影响。结果表明,樟树叶多酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、青霉、黑曲霉、毛霉等均有明显抑制作用,抑菌效果顺序为:荧光假单胞菌>枯草芽孢杆菌>金黄色葡萄球菌=大肠埃希菌>青霉=黑曲霉=毛霉;最小抑菌浓度分别为0.500,0.625, 1.250,1.250,2.500,2.500,2.500mg/mL;最小杀菌浓度分别为1.000,1.250,2.500,2.500,2.500,2.500,2.500mg/mL。新鲜草鱼肉添加5,10mg/g樟树叶多酚,可明显抑制冷藏草鱼...

To investigate the antibacterial activity of camphor tree leaves＇ polyphenol in food preservation,the effect of camphor tree leaves＇ polyphenol was studied,on 7 strains of pathogenic bacteria and spoilage bacteria,and the minimum inhibitory concentration（MIC）and minimum bactericidal concentration（MBC）were determined.Furthermore,the effect of camphor tree leaves＇ polyphenol on the total colony,pH value,total volatile basic nitrogen（TVB-N）content and trimethylamine content of grass carp meat during cold storage was investigated.The camph...