摘要：牛至精油微胶囊可以充分发挥抑菌作用，且可持久保持生理活性。本课题选择以β-环糊精为壁材，用包埋法制备芯壁比为1：8的牛至精油微胶囊。通过微胶囊对三种细菌（大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌）的熏蒸实验，测定抑菌圈及最低抑菌浓度（MIC）。并且研究了牛至精油微胶囊的熏蒸处理对冷鲜肉糜的保鲜效果。实验结果显示，包埋法制得的牛至精油微胶囊颗粒性良好，无刺激性气。微胶囊对三种细菌均有抑菌效果，且抑制效果由强到弱依次为枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌，相对应的最低抑菌浓度（MIC）分别为14 mg/cm3、10 mg/cm3、7 mg/cm3。牛至精油微胶囊对冷鲜肉糜的熏蒸可达到保鲜效果。随贮藏时间的增长，经牛至精油微胶囊处理的冷鲜肉糜的总菌、肠细菌、乳酸菌、产H2S菌数量均低于对照组，且菌落数量的增长速度明显低于对照组。在试验中微胶囊剂量范围内，各类菌的增长速度随微胶囊剂量的增加而减小。微胶囊的熏蒸对于冷鲜肉糜贮藏期间的pH和颜色并无明显影响。47461

毕业论文关键词: 微胶囊；牛至精油；冷鲜肉；熏蒸；抑菌性

Study on the preservation effect of oregano essential oil microcapsules from fumigating chilled meat

Abstract：

The antimicrobial effect of oregano essential oil microcapsule can be fully exerted, and its physiological activity maintained a long time. Theo oregano oil microcapsule was prepared by β-cyclodextrin as wall materials, 1:8 as ratio of core to wall, cast investment as preparation method. Through the fumigation experiments of oregano essential oil microcapsule to three bacteria (Escherichia coli, Staphylococcus aureus and Bacillus subtilis)，we can have the measurements of the inhibition zone and the minimal inhibitory concentration(MIC). Then we conducted the study on the preservation effect of oregano oil microcapsules from fumigating chilled meat. According to the results, the oregano oil microcapsule prepared by the method of cast investment turned out to be white solid powder, it’s simple to be prepared and with good granularity and no irritating smell. It was found that oregano oil microcapsule had antimicrobial effect to all three bacteria. The antibacterial effect from the best to the worst are respectively Bacillus subtilis ,Escherichia coli and Staphylococcus aureus, and the corresponding minimal inhibitory concentration(MIC) was 14 mg/cm3、10 mg/cm3、7 mg/cm3.The fumigation experiments to chilled meat by oregano oil microcapsule showed obvious preservation effect. Compared with the untreated sample, the samples fumigated by oregano oil microcapsule were less in the number of total microbial、enterobacteria 、lactobacillus, thiogenic bacteria, and its growth rate was lower. Within the dose range in the test, the growth rate of all types of bacteria was inversely to the dose of oregano oil microcapsule. The fumigation had no significant effect on the pH and color of the chilled meat during storage.

KeyWords： microcapsule；oregano oil；chilled meat；fumigation；antimicrobial effect

目  录

1  引言 1

1.1 牛至精油 1

1.1.1 牛至精油及其抗菌效果简介 1

1.1.2 牛至精油在食品中的应用 2

1.1.3牛至精油及牛至精油微胶囊熏蒸抑菌研究进展 2

1.2 微胶囊技术概述 3

1.2.1 微胶囊化的目的及功能 4

1.2.2 微胶囊化方法 4

1.3本课题的研究目的及意义