CAJ | 학술논문

首先对甘薯叶绿原酸的抗茵活性进行研究，在此基础上将甘薯叶绿原酸、红曲色素、亚硝酸钠加入到发酵香肠中，采用正交实验L9（3^4）对储藏30d的发酵香肠的挥发性盐基氮进行测定和感官分析，结果表明：甘薯叶绿原酸对植物乳杆菌、葡萄球菌、汉逊酵母、大肠杆菌、金黄色葡萄球菌均有抑制作用，发酵剂生长产生的绿原酸浓度达到250μg/mL，复配型防腐剂的最佳添加量为：红曲色素1200mg／kg，亚硝酸钠50mg／kg，绿原酸200μg／g。
수선대감서협록원산적항인활성진행연구，재차기출상장감서협록원산、홍곡색소、아초산납가입도발효향장중，채용정교실험L9（3^4）대저장30d적발효향장적휘발성염기담진행측정화감관분석，결과표명：감서협록원산대식물유간균、포도구균、한손효모、대장간균、금황색포도구균균유억제작용，발효제생장산생적록원산농도체도250μg/mL，복배형방부제적최가첨가량위：홍곡색소1200mg／kg，아초산납50mg／kg，록원산200μg／g。
Based on the study of antibacterial activity of chlorogenic acid from sweet potato leaf and chlorogenic acid, monascus pigment and NaNO2 are used to fermented sausages. The factors and levels are designed by L9 （34 ） orthogonal test and fermented sausages stored for 30 days are studied by TVB_N and sense organs analysis. The results show that the chlo- rogenie acid from sweet potato leaf had the antibacterial efficiency on Lactobacillus plantarum, Staphylococcus, Hansenula yeast, E. coli and Staphylococcus aureas the concentration of chlorogenic acid that can restrain harmful bacterium and can cause the yeast growth is 250 mg/mL, the optimal technology is that the used amount of chlorogenic acid, monascus pigment and NaNO2are 200 μg/g, 1200 mg/kg, 50 mg/kg, respectively.