刘 青¹，姚青洲^1*，齐延亮¹，郭 萌²，王姿燕¹

（1.商洛市疾病预防控制中心，商洛726000；2.商洛市食品安全检验检测中心，商洛726000）

摘要：该文测试了天然保鲜剂绿原酸对冷却猪肉的抑菌效果，初步探讨绿原酸作为冷却猪肉保鲜剂的可行性。采用打孔法和平板划线法测定绿原酸抑菌圈大小和最低抑菌浓度；分别用1.0 mg/mL绿原酸溶液和无菌生理盐水处理冷却猪肉，观察并评定其感官变化，同时测定菌落总数。结果表明：绿原酸对大肠埃希氏菌、金黄色葡萄球菌和绿脓杆菌均有抑制作用，最低抑菌浓度分别为50μg/mL、100μg/mL和100μg/mL；绿原酸溶液处理的猪肉感官良好，菌落总数增长缓慢。绿原酸能够有效抑制冷却猪肉中的细菌生长，延长肉质保质期，可作为防腐保鲜剂使用，但其护色效果不佳。

关键词：绿原酸；冷却猪肉；保藏；抑菌

中图分类号：TS251.51 文献标识码：A 文章编号：1674-506X（2025）04-0055-0006

Preservation Application of Chlorogenic Acid in Chilled Pork

LIU Qing¹，YAO Qingzhou^1*，QI Yanliang¹，GUO Meng²，WANG Ziyan¹

(1.Shangluo Center for Disease Prevention & Control，Shangluo 726000，China；

2.Shangluo Center for Food Safety Inspection & Testing，Shangluo 726000，China)

Abstract: In this paper， the antibacterial effect of natural preservative chlorogenic acid was tested， the feasibility of using chlorogenic acid as a preservative for chilled pork was preliminarily explored. The inhibition zone size and the minimum inhibitory concentration of chlorogenic acid were determined with the punching and the streak plate methods. The chilled pork was treated by 1.0 mg/mL chlorogenic acid solution and sterile physiological saline，respectively. The sensory changes were observed and evaluated and the total colony count was counted simultaneously. The result confirmed that chlorogenic acid had inhibitory effect on the Escherichia coli， the Staphylococcus aureus， and the Pseudomonas aeruginosa， the minimum inhibitory concentrations were 50 μg/mL， 100 μg/mL and 100 μg/mL， respectively. The sensory quality was good and the total colony count increased slowly in chlorogenic acid solution treated chilled pork. Chlorogenic acid can effectively inhibit bacterial growth in chilled pork and extend the shelf life of meat，making it a suitable preservative. However，its color-preserving effect is not satisfactory.

Keywords: chlorogenic acid；chilled pork；preservation；antibacterial

doi: 10.3969/j.issn.1674-506X.2025.04-008