中文摘要：本研究的目标是探究香精油（白兰花油）气雾对糙米黄曲霉孢子萌发和菌丝生长的作用，并且延长糙米的保质期。研究表明白兰花油气雾能很好地控制糙米表面霉菌的生长。
外文摘要：The objectives of this study were to investigate the effect of essential oil (Michelia alba) vapor on the spoe germination and mycelium growth of Aspergillus flavus on brown rice and to perceive the shelf life of the brown rice could be extended to a longer storage time. Different volumes (150, 300, 450 mu l) of M. alba and a 300 mu l linalool/caryophyllene combination at ratios of 10:1, 1:1, and 1:10 were first absorbed into plant absorbent material (Phi similar to 20 mm) before being put into a closed glass box (1L) containingA.flavus spore and the mycelium (Phi similar to 5 mm) in a Malt Extract Agar (uncovered plate). Mold testing was also carried out on brown rice with A. flavus spore suspension before being incubated at 25 degrees C and 100% RH for 16 weeks. Quality tests e.g. texture, a sensorial evaluation (hedonic scale) of brown rice were also conducted. Results indicated that the vapor phase of M. alba at >= 300 mu l L-1 air could inhibit both spore germination and A. flavus mycelium. Antifungal activity of M. alba in air was strongly correlated with the linalool/caryophyllene combination at the ratio of 10:1 in 300 mu l L-1 air. In addition, M. alba vapor at 300 mu l L-1 air was found to extend the shelf-life of the brown rice by four times (16 weeks) in comparison with the control treated without essential oil (4 weeks). After being cooked, the hardness of brown rice with volatile essential oil was found to be reduced by one third (compared to the control brown rice). The hedonic value (overall liking) of cooked brown rice packed with M. alba vapor at 300 mu l for 1 week and then stored for 16 weeks was a 7, rated as "like moderately". Therefore, this study has demonstrated the good potential of M. alba vapor to control mold growth on the surface of brown rice.
外文关键词：Michelia alba；Vapor；Brown rice；Linalool；Caryophyllene
作者：Songsamoe, Sumethee；Matan, Narumol；Matan, Nirundorn
作者单位：Walailak Univ
期刊名称：FOOD CONTROL
期刊影响因子：3.496
出版年份：2017
出版刊次：-
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