Abstract: The inclusion complexes of grape seed extracts (GSE) with different molar ratios of 2-hydroxypropyl-beta-cyclodextrin (HP-β-CD) were prepared by co-precipitation method. The structures of GSE and its inclusion complexes were studied by FTIR, DSC andSEM., In addition, the isolation and identification of spoilage bacteria were carried out, and the inhibitory effect of inclusion complex (1:2) on seven spoilage bacteria in the lamb tripe was studied. At the same time, the pH, TVB-N and sensory evaluation during storage were determined as indexes for freshness evaluation, to find out the preservation effect of the inclusion complex on the lamb tripe. The results showed that the formation of inclusion complex was confirmed by FTIR, DSC and SEM, and the water solubility and antioxidant activity of GSE were improved after inclusion. Seven spoilage bacteria were isolated from the lamb tripe, and the inclusion complex (1:2) had the strongest bacteriostatic activity against Escherichia coli and Staphylococcus aureuse. The diameter of the bacteriostatic circle was 15.12 mm and 18.11 mm, respectively. Compared with the blank group, the three inclusion complexes with different molar ratios could effectively reduce TVB-N and pH value, and keep the sensory evaluation within acceptable range of the lamb tripe during storage (4 ℃). The inclusion complexes with molar ratio of 1:2 had the best preservation effect on the lamb tripe, which was closely related to the antioxidant effect of the inclusion complexes. Therefore, HP-β-CD/GSE inclusion complex can be used as a new antibacterial preservation material to provide theoretical basis.

Key words: grape seed extract(GSE), inclusion complex, lamb tripe, spoilage organism, fresh-keeping