【作者】 崔妍； 韩春阳； 王建清； 陶园； 刘光发；

【Author】 CUI Yan~1,HAN Chunyang~2,WANG Jianqing~1,TAO Yuan~1 and LIU Guangfa~1 1 College of Packaging & Printing Engineering,Tianjin University of Science & Technology,Tianjin, China;2College of Food Science,Shenyang Agricultural University,Shenyang,China

【机构】 天津科技大学包装与印刷工程学院； 沈阳农业大学食品学院；

【摘要】 大黄作为中药在医学上非常通用,却在抑菌效果方面鲜有研究。本文以乙醇为溶剂提取大黄中的有效成分,通过高效液相色谱检测确定最佳提取条件。通过倍半稀释法确定最低抑菌浓度,通过三因素正交试验确定大黄提取液与肉桂精油的最佳配比为2:1,并用其提取液对冷却鲜牛肉进行保鲜试验,在4℃密封冷藏条件下货架寿命由9day延长至16day。更多还原

【Abstract】 Rhubarb as a commonly used traditional Chinese medicine,but on its antibacterial with little research.In this paper,rhubarb is extracted by ethanol.By high performance liquid chromatography(HPLC),make sure the optimum extraction technology.Through The Times dilution method to determine the minimum bacteriostasis,three factors quadratic orthogonal method is used to determine the optimal mix proportion of rhubarb and cinnamon is 2:1,and its preservation test was carried out on the cool fresh beef,at 4℃sealing under the condition of cold storage shelf life by day 9 to 16 day.更多还原