【作者】 顾仁勇；

【导师】 马美湖；

【作者基本信息】 湖南农业大学 ， 种植， 2007， 硕士

【摘要】 采用单因素试验法,探讨温度、压力、时间及物料粉碎粒度四因素对牛至、山苍子、丁香、连翘和肉桂五种香辛料精油超临界CO₂萃取的影响,以精油得率为指标,优选萃取条件;采用滤纸片法测定五种精油的抑菌效果,研究pH值及热处理对精油抑菌效果的影响,同时研究了五种精油的抗氧化性能;利用五种精油配制复合保鲜液,结合真空包装,以肉样的理化、微生物及感官指标为评价指标,研究精油保鲜液对冷却猪肉的保鲜效果。主要结论如下:（1）五种精油萃取的最佳温度、压力、时间和粉碎粒度为牛至:50℃、20MPa、2.0 h、110目;山苍子:45℃、25MPa、1.5 h、90目;丁香:50℃、30MPa、1.5 h、90目;连翘:40℃、35MPa、2.0 h、90目;肉桂:40℃、30MPa、2.0 h、70目。（2）五种精油对细菌、霉菌和酵母具有抑制能力,且均对霉菌的抑制最强;肉桂精油的综合抑菌能力最强,丁香次之。（3）五种精油在低pH值下抑菌能力强,随pH值的升高抑菌能力有所减弱;精油经121℃/15min热处理,其抑菌效果没有减弱。（4）五种精油均具有一定的抗氧化性能,其中肉桂精油的抗氧化最弱,其余四种精油相差不大;五种精油抗氧化能力均弱于TBHQ。（5）0.9%牛至精油+0.9%丁香精油+0.9%山苍子精油+0.9%肉桂精油+0.9%连翘精油对冷却猪肉的保鲜效果最好,结合真空包装,贮期达18天。更多还原

【Abstract】 The effects of temperature,press,time and grain size of materials on origanum vulgare lessential oil,litsea cubeba essential oil,clove essential oil,forsythia suspense essential oil and cinnamon essential oil were investigated by supercritical CO₂ extraction in single-factor experiment.The optimum extraction conditions were selected by terms of essential oil yield. The bacteriostasic activities of the five kinds of essential oil were investigated,and the influences of heating treatment and pH value to the bacteriostaic activities were studied. Meanwhile,the anti-oxidation performances of the five kinds of essential oil were studied. The five kinds of essential oil were proportionally mixed to prepare the mulriple preservations with vacuum pack.The preservation effects of mulriple preservations was studied according to the fresh degree integrating evaluation of pork samples such as mensuration of physicochemical properties,microorganism and sense indexes.Main results show as followed:（1）The optimum temperature,press,time and grain size of the five kinds of essential oil show as followed.Origanum essential oil:50℃,20MPa,2.0 h and 110 order;Litsea cubeba essential oil:45℃,25Mpa,1.5 h and 90 order;Clove essential oil:50℃,30Mpa,1.5 h and 90 order;Forsythia suspense essential oil:40℃,35Mpa,2.0h and 90 order;Cinnamon essential oil:40℃,30Mpa,2.0 h and 70 order.（2）The five kinds of essential oil have differently bacteriostatic action for bacteria,mold and microzyme.Furthermore,bacteriostatic action is the best for microzyme.Among the five kinds of essential oil,the bacteriostatic actions of cinnamon essential oil and clove essential oil are the best and better,respectively.（3）The five kinds of essential oil have the strong bacteriostatic action in the low-pH value.With increasing pH value,the bacteriostatic action is decreased.The bacteriostatic action is not obviously affectd by heat treatment at 121℃for 15 minutes.（4）The five kinds of essential oil have definite anti-oxidation ability,among which cinnamon essential oil shows the lowest anti-oxidation ability,of which other four kinds of essential oil is small discrepancy.（5）The mulriple preservation,composed of 9%origanum vulgare lessential oil,9% clove essential oil,9%litsea cubeba essential oil and 9%cinnamon essential oil,has good preservation effects for refrigerating pork with technology of vacuum park,and preservation time is 18 days.更多还原