食品科学 ›› 2002, Vol. 23 ›› Issue (2): 144-145.

• 包装贮运 • 上一篇    下一篇

肉桂醛的防霉效果及在月饼中的应用研究

 李春红, 王盛良, 黄薇   

  1. 南京市鼓楼区卫生防疫站,南京疾病预防控制中心
  • 出版日期:2002-02-15 发布日期:2012-02-13

The Antimould Effect of Cinnamaldeh yde and Application in Mooncakes

 LI  Chun-Hong, WANG  Sheng-Liang, HUANG  Wei   

  • Online:2002-02-15 Published:2012-02-13

摘要: 市售月饼样品840份,在对其进行霉菌计数分析的基础上,对其优势霉菌进行了分离鉴定。从市售月饼中分离到常见霉菌主要有青霉属、曲霉属、毛霉、根霉、芽枝霉、镰刀菌等,其中优势霉菌为青霉属和曲霉属的霉菌,分别占分离总数的42%和37%。采用平板法测定了肉桂醛对分离到的6种霉菌的抗菌活性,结果表明其对青霉和曲霉的最小抑菌浓度分别为6mg/kg和12mg/kg。将染有10mg和20mg肉桂醛的纸片(2cm×2cm)和100g染有0.5ml青霉和曲霉菌混合孢子悬液(每毫升含有回收菌量约103个孢子)的月饼样品置于同一包装中,置28℃下培养观察,结果对照组试验第2d月饼就发生霉变,而试验组观察20d尚未发生霉变现象。

关键词: 防霉, 月饼, 肉桂醛

Abstract: Atotal of 840samples of mooncakes we re collected fromcommercial foods.The dominant fungi of moon-cakes were isolated.The most common spoiling fungi isolated from840bak ery products belong to the genera Pen icilli-um,Aspergellus,Monilia,Mucor,Fusarium and Rhizopus.The dominant fu ngi isolated from the samples were Penicillium and Aspergellus,which was counted for 42%and 37%of the whole respectively.The effect of cin-namaldehyde on the growth and reprod uction of the mixture fungi isolated fromthe samples was studied in the te st.The result showed that the paper impregn ated with 10mg and 20mg cinnamaldehyde could inhibit the growth of the iso lated fungi completely for 20days.The pap er(2cm ×2cm)containing 20mg cinnamaldehyde was packaged with 100g mooncakes which were inoculated with 0.5ml Pnicilliumand Aspergellus.Cultivated at 28℃for 20days,the con trol group found mould in2days,and the te st group has not been observedany mou ld for 20days.

Key words: Antimould , Mooncake , Cinnamaldehyde