Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 259 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034016

Preparation of compound essential oil bacteriostatic agent and its bacteriostatic activity on fresh-cut pork

  • LI Na ,
  • QIAO Hongping ,
  • WANG Yuxin ,
  • AN Jinhua ,
  • DU Xiaoya ,
  • LI Xiaojun
Expand
  • 1(School of Biological Sciences and Technology, Taiyuan Normal University, Jinzhong 030619, China)
    2(School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030000, China)

Received date: 2022-10-18

  Revised date: 2022-11-08

  Online published: 2023-10-25

Fold

Abstract

Cinnamon essential oil (CEO), perilla essential oil (PEO) and oregano essential oil (OEO) were extracted by water vapor distillation method, the minimal inhibitory concentration(MIC) value of essential oil was determined by the trace double dilution method, the graded bacteriostatic concentration index of the compound essential oil was further studied by checkerboard dilution method, and the bacteriostatic effect of compound essential oil on fresh cut pork was further explored. The results show that the three kind of essential oils have bacteriostatic effects on Escherichia coli and Staphylococcus aureus, the bacteriostatic efficacy is manifested as CEO>PEO>OEO. The combination of different essential oils shows synergistic or additional effect, among which the antibacterial effect of CEO-PEO complex was significantly better than that of CEO-OEO complex and PEO-OEO complex. CEO-PEO complex could inhibit the loss of water and protein content in freshly-cut pork, hinder the growth of microorganisms and maintain the color of freshly-cut pork, which proves that CEO-PEO complex has the effect of preservation and bacteriostasis on fresh-cut pork.

Key words： compound essential oil; minimum inhibitory concentration (MIC); graded bacteriostatic concentration (FIC) index; chessboard dilution method; bacteriostatic activity

Cite this article

LI Na , QIAO Hongping , WANG Yuxin , AN Jinhua , DU Xiaoya , LI Xiaojun . Preparation of compound essential oil bacteriostatic agent and its bacteriostatic activity on fresh-cut pork[J]. Food and Fermentation Industries, 2023 , 49(18) : 259 -265 . DOI: 10.13995/j.cnki.11-1802/ts.034016

References

[1] 陈悦, 胡璇, 于福来, 等.18种芳香植物精油抑菌活性的比较研究[J].中国调味品, 2021, 46(4):169-173.
CHEN Y, HU X, YU F L, et al.Comparative study on the antibacterial activity of 18 kinds of aromatic plant essential oils[J].China Condiment, 2021, 46(4):169-173.
[2] 杨永胜. 植物精油的主要提取技术、应用及研究进展[J].当代化工研究, 2021(4):153-154.
YANG Y S.Main extraction technology, application and research progress of plant essential oil[J].Modern Chemical Research, 2021(4):153-154.
[3] 桂雨豪, 孟潇, 陈庆生, 等.植物精油的抑菌性探究及其在化妆品中的应用[J].日用化学工业, 2019, 49(3):187-192.
GUI Y H, MENG X, CHEN Q S, et al.Study on antibacterial activity of plant essential oils and its application in cosmetics[J].China Surfactant Detergent & Cosmetics, 2019, 49(3):187-192.
[4] 王梦如, 乔海颜, 柯梦雨, 等.植物源精油的抑菌机制及其在食品保鲜包装中的应用进展[J].食品工业科技, 2022, 43(7):439-444.
WANG M R, QIAO H Y, KE M Y, et al.The antibacterial effect of plant-originated essential oils on food preservation and its application on packaging[J].Science and Technology of Food Industry, 2022, 43(7):439-444.
[5] 甘利平, 杨维仁, 张崇玉, 等.植物提取物的生物学功能及其作用机理[J].动物营养学报, 2015, 27(9):2667-2675.
GAN L P, YANG W R, ZHANG C Y, et al.Biological functions of plant extracts and its mechanisms[J].Chinese Journal of Animal Nutrition, 2015, 27(9):2667-2675.
[6] 王丹, 张静, 贾晓曼, 等.蓝莓采后主要病原菌的分离鉴定及肉桂精油抑菌效果[J].食品科学, 2019, 40(24):167-172.
WANG D, ZHANG J, JIA X M, et al.Identification of dominant postharvest pathogens of blueberry fruit and antifungal activity of cinnamon oil against them[J].Food Science, 2019, 40(24):167-172.
[7] GRANDE-TOVAR C D, CHAVES-LOPEZ C, SERIO A, et al.Chitosan coatings enriched with essential oils:Effects on fungi involved in fruit decay and mechanisms of action[J].Trends in Food Science & Technology, 2018, 78:61-71.
[8] 潘小军, 陈媛, 江和栋.植物精油对柑橘的保鲜效果[J].食品与发酵工业, 2022, 48(1):176-181.
PAN X J, CHEN Y, JIANG H D.Effects of plant essential oils on the fresh-keeping effect of citrus[J].Food and Fermentation Industries, 2022, 48(1):176-181.
[9] 吴帆, 倪伟超, 李彪, 等.植物精油的提取方法及其功能特性研究进展[J].中国野生植物资源, 2016, 35(5):47-51.
WU F, NI W C, LI B, et al.Research progress on extraction method and functional property of plant volatile oils[J].Chinese Wild Plant Resources, 2016, 35(5):47-51.
[10] 林艺青. 肉桂精油提取工艺、抑菌活性及防腐保鲜的应用[J].食品工业, 2020, 41(9):254-256.
LIN Y Q.The extraction process, antibacterial activity and preservation effect of cinnamon essential oil[J].The Food Industry, 2020, 41(9):254-256.
[11] 苑佳佳. 紫苏主要营养成分及其功能特性[D].杭州:浙江大学, 2017.
YUAN J J.Main nutritional components and functional characteristics of Perilla frutescens[D].Hangzhou:Zhejiang University, 2017.
[12] 李娜, 武晓英, 赵文婧, 等.牛至精油成分分析及其抗氧化性和抑菌活性研究[J].中国调味品, 2020, 45(9):29-33;54.
LI N, WU X Y, ZHAO W J, et al.Composition analysis of oregano essential oils and their antioxidant activity and antibacterial activity[J].China Condiment, 2020, 45(9):29-33;54.
[13] GUTIÉRREZ-DEL-RÍO I, FERNÁNDEZ J, LOMBÓ F.Plant nutraceuticals as antimicrobial agents in food preservation:Terpenoids, polyphenols and thiols[J].International Journal of Antimicrobial Agents, 2018, 52(3): 309-315.
[14] 姜炎硕, 宋智鹏, 王宪钰, 等.新型消毒剂的研发进展[J].世界最新医学信息文摘, 2019, 19(61):82-83.
JIANG Y S, SONG Z P, WANG X Y, et al.Development of novel disinfection agents based on traditional Chinese medicine[J].World Latest Medicine Information, 2019, 19(61):82-83.
[15] 王帆, 杨静东, 王春梅, 等.复配植物源杀菌剂的开发研究[J].江西农业学报, 2010, 22(2):87-89.
WANG F, YANG J D, WANG C M, et al.Exploratory study of a phytogenic multi-formula bactericide[J].Acta Agriculture Jiangxi, 2010, 22(2):87-89.
[16] 江志利. 植物精油杀虫作用及制剂研究[D].杨凌:西北农林科技大学, 2013.
JIANG Z L.Study on insecticidal effect and preparation of plant essential oil[D].Yangling:Northwest A & F University, 2013.
[17] 郭锦棠, 余前峰, 黄艳翠, 等.抗菌性植物精油的复配及其微乳液的制备[J].天津大学学报(自然科学与工程技术版), 2015,48(5):415-421.
GUO J T, YU Q F, HUANG Y C, et al.Compounding of antibacterial plant essential oil and preparation of its micro-emulsion[J].Journal of Tianjin University (Science and Technology), 2015, 48(5):415-421.
[18] 刘文丽, 包怡红.松针精油的协同抑菌效应及机制[J].南京林业大学学报(自然科学版), 2020, 44(2):98-104.
LIU W L, BAO Y H.Synergistic antimicrobial effect and mechanism of pine needle essential oil[J].Journal of Nanjing Forestry University (Natural Sciences Edition), 2020, 44(2):98-104.
[19] WEI P T.Determination of minimum inhibitory concentration of Herb of Thinfruit Hypecoum[J].Medicinal Plant, 2013, 4(Z1):5-7.
[20] 沈春蕾. 冻藏南美白对虾虾肉糜品质变化及保障技术研究[D].舟山:浙江海洋大学, 2019.
SHEN C L.Study on quality change and guarantee technology of shrimp surimi of Penaeus vannamei in frozen storage[D].Zhoushan:Zhejiang Ocean University, 2019.
[21] 唐彬, 李大虎, 折弯弯, 等.微波间歇处理对卤制猪肉保鲜效果的影响[J].食品与发酵工业, 2017, 43(11):191-196.
TANG B, LI D H, SHE W W, et al.Effects of intermittent microwave processing on fresh-keeping of marinated pork[J].Food and Fermentation Industries, 2017, 43(11):191-196.
[22] 娄爱华, 潘腾, 陈星, 等.pH值对纯化猪肉肌球蛋白热聚集体的影响[J].中国食品学报, 2021, 21(6):46-53.
LOU A H, PAN T, CHEN X, et al.Effects of pH values on the heat-induced aggregation of pork myosin[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(6):46-53.
[23] 耿翠竹, 王海滨, 崔莹莹, 等.蛋白质降解对猪肉制品品质影响的研究进展[J].肉类研究, 2016,30(2):35-39.
GENG C Z, WANG H B, CUI Y Y, et al.A review of the influence of protein degradation on the quality of pork products[J].Meat Research, 2016,30(2):35-39.
[24] MOGHIMI R, GHADERI L, RAFATI H, et al.Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E.coli[J].Food Chemistry, 2016, 194(1):410-415.
[25] 藏亚运. 紫苏迷迭香酸生物活性及其应用研究[D].太原:中北大学, 2018.
ZANG Y Y.Study on biological activity and application of perilla rosmarinic acid[D].Taiyuan:North University of China, 2018.
[26] 刘渝港, 丁泽敏, 张绮意, 等.柠檬酸-氯化胆碱低共熔溶剂对冷鲜肉保鲜的研究[J].食品科技, 2019, 44(5):109-114.
LIU Y G, DING Z M, ZHANG Q Y, et al.Study on the preservation of chilled meat by citric acid-choline chloride deep eutectic solvents[J].Food Science and Technology, 2019, 44(5):109-114.
[27] 王晓芳, 张若鸿, 王纯, 等.抗菌剂结合热处理在食源性致病菌灭活中的应用及展望[J].食品研究与开发, 2021, 42(22):198-205.
WANG X F, ZHANG R H, WANG C, et al.Application and prospect of antimicrobial agent-assisted heat treatment to inactivate foodborne pathogens[J].Food Research and Development, 2021, 42(22):198-205.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.