15种植物精油对鲜切苹果抑菌性的研究
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- 英文论文题名：Research of antibacterial effect of 15 essential oils on fresh-cut apple
- 论文作者：萨仁高娃 ; 胡文忠 ; 修志龙 ; 姜爱丽 ; 冯可 ; 高宫齐
- 英文论文作者：Sarengaowa ; Hu Wenzhong ; Xiu Zhilong ; Jiang Aili ; Feng ke ; Gao Gongqi ; College of Life Science and Biotechnology ; Dalian University of Technology ; College of Life Science ; Dalian Minzu University ; Research Center of Engineering and Technology for Rapid Detection of Foodborne Microorganisms and Control
- 年：2016
- 作者机构：大连理工大学生命科学与技术学院;大连民族大学生命科学学院辽宁省食源性病原微生物快速检测与控制工程中心;
- 论文关键词：植物精油 ; 鲜切苹果 ; 抑菌效果 ; 食源性致病菌
- 英文论文关键词：essential oils ; fresh-cut apple ; antibacterial effect ; foodborne pathogen
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.1
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：106k
- 原文格式：O
- 会议级别：全国
摘要
本实验选用单增李斯特菌、金黄色葡萄球菌、大肠杆菌O157:H7以及鼠伤寒沙门氏菌四种食源性致病菌作为供试菌种,利用滤纸片法测定15种植物精油对目标菌的抑制能力。以鲜切苹果为实材料,探讨在相同贮藏条件下,经过不同浓度(0.05%、0.35%、0.65%)的百里香精油处理,对鲜切苹果上微生物生长的影响。结果表明,通过测量抑菌圈的直径大小,初筛出牛至精油、肉桂精油和百里香精油对供试菌种的抑菌作用较为显著。采用倍比稀释法测定这三种植物精油对供试菌种的最小抑菌浓度,结果表明百里香植物精油最小抑菌浓度较低。通过分析处理后鲜切苹果上菌落数量的变化趋势,确定百里香精油浓度为0.65%时抑菌效果最佳。本研究为植物精油能够进一步应用于鲜切果蔬产品中奠定了理论基础。
L.monocytogenes,S.aureus,E.coli 0157:H7 and Salmonella typhimurium were chosen as test strain in this study.The antibacterial activity of 15 essential was measured using filter paper method.Fresh-cut apple was chosen as experimental,materials to understand the effect of different concentrations(0.05%、0.35%、0.65%) of essential oils on microorganisms on sample under the same storage conditions.The result showed the inhibition ability of thyme essential oil,oregano essential oil,cinnamon essential oil were more significantly than other essential oils.The minimum inhibitory concentration of essential oils screened was determined for the corresponding pathogen using dilution method.It indicated thyme essential oil could significantly inhibit four pathogens.The change of microorganism population on fresh-cut apple was analyzed to understand the inhibitory concentration of essential oil during storage time.The result demonstrated that the antibacterial effect of thyme essential oil concentration as 0.65%is better than others.It provided theoretical foundation for investigate further the application of plant essential on fresh-cut fruits and vegetables products.
L.monocytogenes,S.aureus,E.coli 0157:H7 and Salmonella typhimurium were chosen as test strain in this study.The antibacterial activity of 15 essential was measured using filter paper method.Fresh-cut apple was chosen as experimental,materials to understand the effect of different concentrations(0.05%、0.35%、0.65%) of essential oils on microorganisms on sample under the same storage conditions.The result showed the inhibition ability of thyme essential oil,oregano essential oil,cinnamon essential oil were more significantly than other essential oils.The minimum inhibitory concentration of essential oils screened was determined for the corresponding pathogen using dilution method.It indicated thyme essential oil could significantly inhibit four pathogens.The change of microorganism population on fresh-cut apple was analyzed to understand the inhibitory concentration of essential oil during storage time.The result demonstrated that the antibacterial effect of thyme essential oil concentration as 0.65%is better than others.It provided theoretical foundation for investigate further the application of plant essential on fresh-cut fruits and vegetables products.
引文