香辛料精油结合环状糊精对几种细菌的抑菌效果研究

摘要：香辛料精油对肉制品具有较好的抗菌防腐作用，以食品级的环状糊精为壁材制备香辛料精油微胶囊，是开发基于精油的食品添加剂的新思路。本文通过最低抑菌实验从 10 种常见香辛料精油（肉桂精油缩写为 CEO，丁香精油缩写为CO，百里香精油缩写为 TEO，甜牛至精油缩写为 OO）中筛选出对肉制品常见腐败菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和蜡样芽胞杆菌均具有较好抑菌效果的肉桂精油。随后通过比浊法研究肉桂精油-环状糊精微胶囊的协同抑菌活性，结果表明，精油抑菌筛选结果中 CEO-Ⅱ的抑菌效果最好。加入 CEO-Ⅱ和肉桂精油-环状糊精微胶囊对细菌进入生长期具有推迟作用，肉桂精油-环状糊精微胶囊的抑菌活性比CEO-Ⅱ弱。在猪肉糜肉汤培养基下 CEO-Ⅱ和肉桂精油-环状糊精油微胶囊的抑菌效果较差。研究结果将为肉桂精油-环状糊精微胶囊在肉制品中的应用提供参考。56835
毕业论文关键词：香辛料精油，环状糊精，抑菌效果
Research on antibacterial activity of cyclodextrininclusion with spices essential oil
Abstract：Spices essential oil shows a good antimicrobial and antiseptic impact onmeat products. Applying food grade cyclodextrin as wall material to preparemicrocapsule included with spices essential oil is a new idea to develop food additivesbased on essential oil. In this article, filtered ten common spices essential oil(cinnamon essential oil abbreviates to CEO, clove oil abbreviates to CO, thymeessential oil abbreviates to TEO, origanum oil abbreviates to OO) through minimalinhibitory experiments, and we got CEO which have shown a superior antimicrobialactivity on common food spoilage bacteria in meat, such as Staphylococcus aureus,Escherichia coli, Bacillus subtilis and Bacillus cereus. Researched synergisticantibacterial activity of cyclodextrin inclusion with spices essential oil byturbidimetry then. The results of inhibitory bacteria shown that, the antibacterial effectof CEO-Ⅱ was the best. Adding CEO-Ⅱ and cyclodextrin inclusion with cinnamonessential oil delayed growing period of bacteria. Therefore, the antibacterial effect ofcyclodextrin inclusion with spices essential oil was weaker than the one of CEO-Ⅱ.Compared with the antimicrobial activity of CEO-Ⅱ and cyclodextrin inclusion withcinnamon essential oil under LB medium, and the one under pork meat medium wasweaker. The reaearch results will provide reference on application of cyclodextrininclusion with cinnamon essential oil on meat products.
Keywords：Spices essential oil; Cyclodextrin; Antimicrobial activity

1 绪论 1

1.1 肉和肉制品腐败概述 1

1.1.1 影响肉和肉制品腐败变质的因素....1

1.1.2 引起肉和肉制品腐败的微生物... 1

1.2 香辛料精油.. 2

1.2.1 香辛料精油抑菌性.... 2

1.2.2 香辛料精油在肉制品中的应用... 2

1.3 环状糊精..3

1.3.1 环状糊精概述...3

1.3.2 环状糊精的应用... 4

1.4 研究目的与意义....4

2 实验材料和方法.... 6

2.1 实验材料..6

2.1.1 植物精油及主要试剂6

2.1.2 菌种和培养基...6

2.1.3 生猪肉糜.7

2.1.4 主要仪器与设备... 7

2.2 实验方法..7

2.2.1 肉桂精油-环状糊精微胶囊的制备方法... 7

2.2.2 肉桂精油及其微胶囊对腐败细菌的抑菌试验...8

2.2.3 肉桂精油及其微胶囊对腐败细菌生长曲线的影响.... 8

2.2.4 猪肉糜肉汤模型抑菌试验..9

3 实验结果与讨论.. 10

3.1 肉桂精油及其微胶囊对4 种常见腐败细菌的抑菌活性.... 10

3.1.1 不同产地的肉桂精油...10

3.1.2 其他香辛料精油. 12

3.1.3 花香型精油14

3.1.4 肉桂-环状糊精微胶囊.16 香辛料精油结合环状糊精对几种细菌的抑菌效果研究:http://www.751com.cn/shiping/lunwen_61413.html