不同中草药提取液对鸡肉保鲜作用的效果研究
Study on the Preservation Effect of Different Chinese Herbal Extracts on Chilled Chicken
苏振霞 1唐浩 1焦诗童 1章智鑫1
作者信息
- 1. 江苏海洋大学海洋科学与水产学院,江苏 连云港 222005
- 折叠
摘要
该试验的目的是研究丁香、黄连、五倍子、肉桂、苦参5种中草药提取物对鸡肉表面细菌的抑制效果,并筛选出抑菌效果较好的中草药.选取丁香、黄连、五倍子、肉桂、苦参5种中草药水提液为保鲜材料,采用琼脂平板扩散法探讨以上5种药品的体外抑菌作用,测定抑菌圈大小.采用双倍试管稀释法测得最小抑菌浓度(MIC)和最小杀菌浓度(MBC).结果表明,黄连和五倍子对鸡肉表面细菌的抑制效果最好.
Abstract
The research aimed to study the preservation effects of different Chinese herbal extracts on chilled chicken.The water extracts of Cloves,Coptis chinensis,gallnut,cinnamon,sophora flavescens were selected as antiseptic materials.The agar diffusion method was used to measure the zone of inhibition of the above five medicines.The 1/2 serial dilution method was used to deter mine the minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC).The results showed that water extract from coptis chinensis and gallnut had the best inhibitory effect on the surface bacteria of chicken.
关键词
中草药/抑菌/鸡肉/保鲜Key words
Chinese herbal medicine/bacteriostasis/chicken/preservation引用本文复制引用
基金项目
江苏省自然科学基金(BK20211353)
连云港市重点研发计划(CG2226)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据