玄米和生精油的协同抗菌活性及其对制牛肉的防腐作用
Yunshuang Man1, Rongrong Yang1, Weijing Xu1
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Foods (Basel, Switzerland)
|January 10, 2026
概括
(BEO) 和生 (GEO) 精油对大肠杆菌和黄金色杆菌具有协同作用的抗菌作用. 这种自然的组合有效地保持了火牛肉的质量,并延长了保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 自然产品 化学 化学
背景情况:
- 植物精油提供绿色和安全的食品保存替代品.
- 高度的精油可以对食物的感官属性产生负面影响.
- 研究精油的协同作用对于有效的食品应用至关重要.
研究的目的:
- 研究白精油 (BEO) 和生精油 (GEO) 对抗大肠杆菌和金黄色葡萄球菌的协同抗菌活性.
- 为了阐明BEO + GEO组合的抗菌机制.
- 评估BEO和GEO组合对制牛肉质量的防腐作用.
主要方法:
- 确定单个和组合精油的抗菌活性.
- 分数抑制度指数的计算.
- 细菌膜完整性,潜力和细胞内酶活性的分析.
- 制牛肉质量属性的评估 (质地,颜色,保质期).
主要成果:
- 无论是BEO还是GEO,都表现出针对大肠杆菌和金黄色杆菌的单独抗菌活性.
- BEO + GEO组合表现出协同作用的抗菌活性 (FIC指数 = 0.75).
- 混合油破坏了细菌膜,减少了膜潜力,并损坏了细胞内部件.
- 在火牛肉中应用抑制了细菌生长,保持了质地,并防止了颜色的恶化.
结论:
- 香和生精油具有协同作用的抗菌性质.
- BEO + GEO组合为制牛肉等肉制品提供了一种有效的天然防腐剂策略.
- 这项研究为开发用于食品保存的天然抗菌剂提供了宝贵的见解.
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