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论文题名(中文):

 大蒜皮提取物对猪肉贮藏过程中抑菌效果研究    

作者:

 张小迪    

学号:

 2019050594    

保密级别:

 公开    

论文语种:

 chi    

学科代码:

 0972    

学科名称:

 农学 - 食品科学与工程(可授工学、农学学位)    

学生类型:

 专业硕士    

学位:

 农业推广硕士    

学校:

 延边大学    

院系:

 农学院    

专业:

 食品加工与安全    

第一导师姓名:

 崔明勋    

第一导师学校:

 延边大学    

论文完成日期:

 2022-08-18    

论文答辩日期:

 2022-07-22    

论文题名(外文):

 Study on bacteriostatic effect of garlic peel extract on pork during storage    

关键词(中文):

 大蒜皮提取物 抑菌 猪肉贮藏期 天然抑菌剂    

关键词(外文):

 Garlic Peel Extract Bacteriostatic Pork storage period Natural antibacterial agent    

论文文摘(中文):
摘 要 大蒜是我国传统的药食两用植物,含有多种活性成分,常作为天然抑菌剂添加到食品中。但其副产物大蒜皮常被丢弃或焚烧掉,仅有少量制成饲料、有机肥,浪费了可利用的资源。因此,为提高大蒜皮的利用率,研究其性能,应用到肉品贮藏方面,会是一个不错的尝试。 本文对大蒜皮提取物(Garlic Peel Extract,GPE)的提取条件优化、抑菌作用以及对猪肉贮藏的影响进行了初步研究,主要研究内容和结果如下: 1、GPE的提取及大蒜素含量的测定。使用乙醇对大蒜皮进行提取,在单因素试验的基础上,采用正交试验对提取工艺进行优化。研究表明,料液比1:20 g/mL、提取温度60℃、提取时间40 min、乙醇浓度50%,优化条件后的得率为17.58%。通过高效液相色谱法,测得此提取物大蒜素的含量为2.028 mg/g。 2、GPE对猪肉贮藏过程中三种易染菌的抑制作用。通过牛津杯法测定抑菌圈直径,结果表明,随GPE浓度的提高,抑菌作用增强,确定产生抑菌圈的浓度范围;再根据菌液的吸光度值绘制生长曲线,确定GPE对三种菌的最低抑制浓度(MIC)和最低致死浓度(MBC)其中金黄色葡萄球菌(S. aureus)、猪霍乱沙门氏菌(S.choleraesuis)在125 mg/mL和250 mg/mL达到了MIC和MBC;肠产毒性大肠埃希氏菌(ETEC)则在250 mg/mL和500 mg/mL达到该水平。 3、探究GPE对猪肉贮藏期的影响。本实验对猪肉样品采用了绞碎和切块两种不同的方式进行了判定,分别设置空白组(不染菌)、染菌空白组(S. aureus的浓度为1×106 CFU/mL)、GPE处理组(GPE对S. aureus的MIC以及MBC)、阳性对照组(山梨酸钾、茶多酚)。 猪肉馅组不同处理的贮藏期:染菌空白组为2天(pH:6.85,TVB-N:24.5 mg/100g),空白组为4天(pH:6.77,TVB-N:22 mg/100g),GPE的MBC处理组为4天(pH:6.7,TBARs:0.46 mg/kg,TVB-N:17.5 mg/100g),对照组为4天(pH:6.78,TVB-N:18.5 mg/100g)。由结果可知,GPE组比染菌空白组猪肉贮藏时间延长了2天,与对照组相同,但pH和TVB-N值却比对照组低,说明GPE抑菌性能可能要优于山梨酸钾、茶多酚。 猪肉块不同处理的贮藏期:染菌空白组为4天(pH:7.31),空白组为4天(pH:7.12),GPE处理组为8天(pH:6.85,TBARs:0.33 mg/kg,TVB-N:23.5 mg/100g),对照组为8天(pH:6.75,TBARs:0.25 mg/kg,TVB-N:25.5 mg/100g)。由结果可知,染菌空白组和空白组时间相同,但其腐败程度较低;GPE组比染菌空白组猪肉贮藏时间延长了4天。 肉馅与肉块组中,添加了GPE的猪肉菌落总数明显低于染菌空白组;色度值在达到贮藏期限时表面亮度值(L*)均显著降低(p<0.05),红度值(a*)均显著升高(p<0.05)。 综上所述,GPE能够延长猪肉的贮藏期,有望成为一种新型天然抑菌剂,为其应用到肉及肉制品的防腐保鲜上提供理论依据。 关键词:大蒜皮提取物;抑菌;猪肉贮藏期;天然抑菌剂
文摘(外文):
Abstract Garlic is a traditional medicinal and edible plant in our country, which contains many active ingredients and is often added to food as a natural bacteriostatic agent. But its by-product garlic skin is often discarded or burned, only a small amount made into feed, organic fertilizer, a waste of available resources. Therefore, in order to improve the utilization of garlic skin, study its performance, applied to the meat storage, will be a good attempt. In this paper, the extraction conditions of Garlic Peel Extract (GPE) , its bacteriostasis and the effect on pork storage were studied. The main research contents and results were as follows: 1. The extraction of GPE and the determination of the content of allicin. Alcohol was used as extractant to extract garlic peel. On the basis of single factor experiment, orthogonal test was used to optimize the extraction process. The results showed that the average yield was 17.58% , the ratio of material to liquid was 1:20 g/ml, the extraction temperature was 60℃, the extraction time was 40 min, the concentration of ethanol was 50% .According to the standard curve, and the content of Allicin in GPE was determined to be 2.028 mg/g by HPLC analysis. 2. The inhibitory effect of GPE on three kinds of bacteria during pork storage. The diameter of bacteriostatic ring was determined by Oxford Cup method. The results showed that with the increase of GPE concentration, the bacteriostatic effect was enhanced, thus the concentration range of the initial bacteriostatic ring was determined, the minimum inhibitory concentration (MIC) and the minimum lethal concentration (MBC) of GPE to S. aureus and S. choleraesuis were determined. The S. aureus of GPE to S. choleraesuis reached MIC and MBC at 125 mg/ml and 250 mg/mL,respectively.ETEC reached this level at 250mg/mL and 500mg/mL, respectively. 3. To study the effect of GPE on pork storage period. In this experiment, the pork samples were processed in two different ways: minced and diced, the mice were randomly divided into three groups: Control Group, S. aureus Group(S. aureus was 1×106 CFU/mL), GPE-treated Group(GPE to MIC and MBC of S. aureus), and Positive Control Group(Potassium sorbate、Tea Polyphenols). The storage period of each group of minced pork : S. aureus Group was 2 days (pH: 6.85, TVB-N: 24.5 mg/100g) , Control Group was 4 days (pH: 6.77, TVB-N: 22 mg/100g) ,GPE-treated Group was 4 days (pH: 6.7, TBARs: 0.46 mg/kg, TVB-N: 17.5 mg/100g) , the Positive Control Group was 4 days (Ph: 6.78, TVB-N: 18.5 mg/100g) . The results showed that the storage time of pork in GPE group was 2 days longer than that in the control group, but the PH and TVB-N values were lower than those in the control group, indicating that the antibacterial activity of GPE was probably better than that of potassium sorbate and tea polyphenols. The storage time of pork in each group was 4 days (pH:7.31) , 4 days (pH:7.12) , 8 days (pH:6.85, TBARs: 0.33 mg/kg, TVB-N:23.5 mg/100g) , the Control Group was 8 days (pH: 6.75, TBARs: 0.25 mg/kg, TVB-N: 25.5 mg/100g) . The results showed that the storage time of GPE group was 4 days longer than that of GPE group, which indicated that the pork with GPE could delay the deterioration of meat and the storage time was longer than that of GPE group. To sum up, the pork added GPE can prolong its storage period. The results showed that the total number of colonies added with GPE in each group was significantly lower than that in the blank group, and the chroma value (L*) decreased significantly (P<0.05) , while the chroma value (a*) increased significantly (P<0.05) . All the above results indicated that GPE could inhibit the growth of microorganism, keep the color stability and prolong the shelf life of pork during storage. Through the research results, GPE is expected to become a new natural bacteriostatic agent, which provides a theoretical basis for its application in the preservation of meat and meat products. Key words: Garlic Peel Extract; Bacteriostatic; Pork storage period;Natural antibacterial agent
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开放日期:

 2022-08-24    

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