单击此处Lappa L.）叶片分数及其在肉类保存方面的效率。
摘要来源：
j j food prot。 2016年8月； 79（8）：1404-9。 PMID： 27497128“> 27497128 Hongxin Wang，Gary M Smith，Song Zhu
文章隶属关系：Zaixiang lou
摘要：首先，研究了Burdock（Arctium lappa L.）抗菌，抗生素效应和化学成分（抗细菌效应和化学成分）。然后，评估了牛叶叶分数在猪肉保存中的效率。结果表明，牛叶馏分显着抑制了大肠杆菌和salmo的生长和生物膜的发展内拉鼠伤寒。大肠杆菌和鼠伤寒沙门氏菌上的小牛叶片的麦克风均为2 mg/ml。 At a concentration of 2.0 mg/ml, the inhibition rates of the fraction on growth and development of E. coli and Salmonella Typhimurium biofilms were 78.7 and 69.9%, respectively. During storage, the log CFU per gram of meat samples treated with burdock leaf fractions decreased 2.15, compared with the samples without treatment. The shelf life of pork treated with burdock leaf fractions was extended 6 days compared with the pork without treatment, and the sensory property was obviously improved. Compared with the control group, burdock leaf fraction treatment significantly decreased the total volatile basic nitrogen value and pH of the meat samples. Chemical composition analysis showed that the burdock leaf fraction consisted of chlorogenic acid, caffeic acid, p-coumaric acid, rutin, cynarin, crocin, luteolin, arctiin, and quercetin.作为具有丰富来源的蔬菜，Burdock LEAF是安全，负担得起且在保存肉类方面的效率，表明牛叶叶是猪肉的有前途的天然防腐剂。