Anti-Bacteria Effect Of Active Ingredients Of Cacumen Platycladi On The Spoilage Bacteria Of Sauced Pork Head Meat
5TH ANNUAL INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE AND ENGINEERING (ICMSE2017)(2018)
摘要
Extraction and anti-bacteria effect of active ingredients of Cacumen Platycladi were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration(MIC) were valued by Oxford-cup method. The results indicated that kaempferol was the active ingredients of Cacumen Platycladi whose optimum extraction condition for ethanol concentrations were sixty-five percent and twenty minutes with ultrasonic assisted extraction.; the active ingredients of Cacumen Platycladi had anti-bacteria effect on Staphylococcus, Proteus, Bacillus, Serratia and MIC was 0.5 g/mL, 0.5 g/mL, 0.0313 g/mL and 0.0625 g/mL. The active constituent of Cacumen Platycladi is kaempferol which has obvious anti-bacteria effect and can be used to prolong the shelf-life of Low-temperature meat products.
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关键词
sauced pork head meat,spoilage anti-bacteria,active ingredients
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