山鸡椒油在低糖橙皮胡萝卜果酱中的抑菌和抗氧化作用.PDF

※工艺技术 食品科学 2013, Vol.34, No.10 39 山鸡椒油在低糖橙皮胡萝卜果酱中的 抑菌和抗氧化作用 1,2,3 1 1 1 1,2,3,* 杜木英 ，杨钦滟，吴 均 ，赵晓娟，阚建全 (1.西南大学食品科学学院，重庆 4007 15 ；2.重庆市特色食品工程技术研究中心，重庆 4007 15 ； 3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)，重庆 4007 15) 摘  要：研究加入山鸡椒油的低糖橙皮胡萝卜果酱在不同贮藏温度、杀菌方式、山鸡椒油加入方式、光照等条件下 微生物指标和VC含量的变化情况，同时研究在一定的贮藏条件下加入和未加入山鸡椒油的低糖橙皮胡萝卜果酱中 的微生物指标和氧化指标的变化情况。结果表明：光照和杀菌方式对山鸡椒油抑菌作用影响不大，温度和山鸡椒油 的加入方式对山鸡椒油的抑菌作用影响明显，光照、杀菌方式、不同加入方式及温度对山鸡椒油的抗氧化作用影响 比较明显。在一定的贮藏条件下，经山鸡椒油处理后果酱的抑菌性和抗氧化性均优于未经山鸡椒油处理的空白组。 关键词：山鸡椒油；果酱；抑菌作用；抗氧化作用 Antibacterial and Antioxidant Activity of Litsea cubeba Oil in Low-Sugar Orange Peel-Carrot Complex Jam 1,2,3 1 1 1 1,2,3,* DU Mu-ying ，YANG Qin-yan ，WU Jun ，ZHAO Xiao-juan ，KAN Jian-quan (1. College of Food Science, Southwest University, Chongqing 4007 15, China ； 2. Chongqing Special Food Programme and Technology Research Center, Chongqing 4007 15, China ； 3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservationg (Chongqing), Ministry of Agriculture, Chongqing 4007 15, China) Abstract ：The effects of storage temperature, different sterlization treatments, different methods for adding Litsea cubeba oil and light or darkness on microbiological indexes and vitamin C content of low-sugar orange peel-carrot complex j am were investigated during storage. No addition of Litsea cubeba oil was used as a control. The results showed that different sterilization treatments and light had only minor effect on the antibacterial activity of Litsea cubeba oil, but temperature