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本实验研究18种辛香料对五种食源性病原菌:单增李斯特菌,大肠杆菌O157∶H7,肠炎沙门氏菌,副溶血性弧菌和金黄色葡萄球菌的抑制作用。辛香料以60℃蒸馏水浸提。研究各种辛香料的最低抑菌浓度(80~5 mg/mL)以及经100℃处理15 m in和121℃处理15 m in的稳定性。结果表明,大部分辛香料具有良好的抑菌效果,尤其是丁香和桂皮对副溶血弧菌和金黄色葡萄球菌的最低抑菌浓度为5 mg/mL。经热处理部分香料失去了抑制作用,如八角,茴香,五香粉,海南白和黑胡椒,但大多数香料保持抑菌效果。这些结果表明,香料可抑制感染海产品的病原菌,同时在加工香料的过程中应该避免高温处理。
In this experiment, 18 kinds of spices were studied on five kinds of foodborne pathogens: Listeria monocytogenes, Escherichia coli O157: H7, Salmonella enteritidis, Vibrio parahaemolyticus and Staphylococcus aureus inhibition. Spice spices to 60 ℃ distilled water extraction. The minimum inhibitory concentrations (80 ~ 5 mg / mL) of various spice preparations and the stability of 15 mins treated at 100 ℃ for 15 mins and 121 ℃ for 15 mins were studied. The results showed that most of the spices have good antimicrobial effect, especially the minimum inhibitory concentration of clove and cinnamon on Vibrio parahaemolyticus and Staphylococcus aureus is 5 mg / mL. The heat-treated portion of the spice lost its inhibitory effect, such as star anise, fennel, allspice, Hainan white and black pepper, but most of the spice to maintain the antibacterial effect. These results show that spices can inhibit pathogens that infect seafood while avoiding high temperatures during the processing of spices.