【摘要】 利用抑菌圈、最小抑菌浓度、最小杀菌浓度、协同指数法筛选出对黄曲霉有较强抑菌活性的植物精油及其协同增效组合，利用辐照接枝交联结合β-环糊精包埋制备缓释型绿色食品保鲜剂，研究其缓释性能及对烧卖保鲜效果的影响。结果表明：筛选出4种有较强抑菌活性的植物精油；利用协同增效组合制备的缓释型绿色天然食品保鲜剂在30℃下缓释时长超过14 d，对烧卖保鲜效果良好，4℃冷藏5、10、15 d时菌落总数、霉菌和酵母数量均低于对照，可延长货架期10 d。电子鼻分析发现，直接精油处理影响烧卖风味，而缓释保鲜剂处理对烧卖风味无影响。通过辐照接枝结合β-环糊精包埋制备的缓释型绿色天然食品保鲜剂，可以实现精油的缓慢释放，对烧卖有良好的保鲜效果。更多还原

【Abstract】 The plant essential oil with strong antibacterial activity against Aspergillus flavus and its synergistic combination were screened by antibacterial zone,minimum antibacterial concentration,minimum bactericidal concentration and synergistic index method. The slow-release green food preservative was prepared by irradiation grafting cross-linking with β-cyclodextrin embedding,and its slow-release performance and influence on the preservation effect of Shaomai were studied. The results showed that 4 kinds of plant essential oils with strong antibacterial activity were screened,and the slow-release green natural food preservative was prepared by using the synergistic combination. The slow-release duration was more than 14 days at 30 ℃,which had certain fresh-keeping effect on Shaomai. The total number of colonies,mold and yeast were lower than that of control treatment at 4 ℃ for 5 days,10 days and 15 days,and the shelf life was extended by 10 days. Electronic nose analysis showed that direct essential oil treatment could affect the flavor of Shaomai,while sustained-release preservative treatment had no effect on the flavor. The slow-release green natural food preservative prepared by irradiation grafting combined with β-cyclodextrin embedding could realize the slow release of essential oil,and had a good fresh-keeping effect on Shaomai.更多还原