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本文研究了复合香辛料精油对粮食霉菌的熏蒸抑制作用。将花生、玉米和大米分别置于密闭空间内,将复合精油吸附于滤纸上悬挂在密闭空间内进行熏蒸,人为控制高温高湿环境,在一定时间内观察复合精油对粮食霉菌的熏蒸抑制效果。同时以花生为对象,测定其表面菌落数。通过定性研究发现复合香辛料精油在包装空间的浓度分别达到15、3和0.3μL/mL时对花生、玉米和大米等粮食具有明显的防霉作用。而通过对花生防霉的定量试验也证明,经过复合精油熏蒸后,能有效抑制花生中黄曲霉的生长。
In this paper, the compound spice essential oil fumigation of grain mold inhibition. The peanuts, corn and rice were placed in a confined space, the composite essential oil was adsorbed on the filter paper hanging in a confined space for fumigation, artificial control of high temperature and humidity environment, in a certain period of time to observe the compound essential oils fumigation of grain mold inhibition effect. Peanut as the object at the same time, measuring the number of surface colonies. Through qualitative research, it was found that the compound spice oil had significant anti-mildew effect on the peanut, corn and rice grain when the packaging space concentration reached 15, 3 and 0.3 μL / mL respectively. Through the peanut mildew quantitative test also proved that after the compound essential oil fumigation, can effectively inhibit the growth of Aspergillus flavus in peanuts.