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食品与发酵工业  2019, Vol. 45 Issue (1): 145-151    DOI: 10.13995/j.cnki.11-1802/ts.017316
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
香菜精油的稳定性及其抑菌和抗氧化作用
段斌1,葛永红1,2*,李灿婴1,2,魏美林1,陈延儒1,唐琦1,李雪1
1(渤海大学 食品科学与工程学院,辽宁 锦州 121013)
2(辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013)
The stability, antifungal and antioxidant effects of coriander essential oil
DUAN Bin1, GE Yonghong1,2*, LI Canying1,2, WEI Meilin1, CHEN Yanru1, TANG Qi1, LI Xue1
1(College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)
2(Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
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摘要 以香菜为试材,研究水提精油的稳定性和对粉红单端孢(Trichothecium roseum)的抑制效果以及2, 2′-azinobis (3-ethylbenzothi azoline-6-sulfonic acid,ABTS)自由基的清除作用。结果表明,香菜精油在温度25~60 ℃和pH 5.0~8.0具有较好的稳定性。在紫外线(30 W×2)的照射下,随着放置时间的延长,精油中的黄酮类物质会有损失。过氧化氢、亚硫酸钠和柠檬酸影响香菜精油的稳定性;常见的食品添加剂氯化钠、抗坏血酸、蔗糖和果糖能够提高香菜精油的稳定性。抑菌实验表明,用水浸提的精油对T. roseum有明显的抑制效果,最小抑菌浓度为6.25%;香菜精油对ABTS自由基有良好的清除作用,在0.04%时,清除率达80%以上。
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段斌
葛永红
李灿婴
魏美林
陈延儒
唐琦
李雪
关键词:  香菜  稳定性  粉红单端孢  抑菌  ABTS    
Abstract: The stability of coriander water-extract essential oil was studied, as well as its inhibitory effect on Trichothecium roseum and its scavenging effect on ABTS free radicals. The results showed that the coriander essential oil had better stability at 25-60 ℃ and pH=5.0-8.0. Flavonoids in essential oils were lost with time under UV irradiation (30 W×2). H2O2, Na2SO3, and citric acid affected the stability of coriander essential oil. Common food additives including NaCl, ascorbic acid, sucrose, and fructose promoted the stability of coriander essential oil. Antifungal results showed that coriander essential oil extracted with water significantly inhibited the mycelia growth of T. roseum, and the minimum inhibitory concentration was 6.25%. Coriander essential oil also had a good scavenging ability on ABTS free radicals. The scavenging rate was more than 80% when the concentration was 0.04%.
Key words:  Coriandrum sativum    stability    Trichothecium roseum    antifungal    ABTS
收稿日期:  2018-03-20                出版日期:  2019-01-15      发布日期:  2019-02-01      期的出版日期:  2019-01-15
基金资助: 国家自然科学基金(31401554);辽宁省重点研发计划项目(2017205002)
作者简介:  硕士研究生(葛永红副教授为通讯作者,E-mail:geyh1979@163.com)。
引用本文:    
段斌,葛永红,李灿婴,等. 香菜精油的稳定性及其抑菌和抗氧化作用[J]. 食品与发酵工业, 2019, 45(1): 145-151.
DUAN Bin,GE Yonghong,LI Canying,et al. The stability, antifungal and antioxidant effects of coriander essential oil[J]. Food and Fermentation Industries, 2019, 45(1): 145-151.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017316  或          http://sf1970.cnif.cn/CN/Y2019/V45/I1/145
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