摘要：以pH值、TBA值、TVB-N值和细菌总数为指标，研究白豆蔻挥发油微胶囊对香肠的影响；以细菌总数和POV值为指标，研究白豆蔻挥发油微胶囊对鸭肉酱的影响。实验结果表明：在香肠防腐过程中，不同质量浓度的白豆蔻挥发油微胶囊对香肠均有一定的防腐作用，其中以3.2%的白豆蔻挥发油微胶囊对香肠防腐效果较好，其能有效地抑制pH值、TBA值、TVB-N值和细菌总数的上升速度，从而延长香肠的保质期；在鸭肉酱防腐过程中，不同质量浓度的白豆蔻挥发油微胶囊对鸭肉酱均有一定的防腐作用，其中以3.42%的白豆蔻挥发油微胶囊对鸭肉酱防腐效果较好，其能有效地抑制细菌总数和POV值的上升速度，从而延长鸭肉酱的保质期。

关键词：白豆蔻挥发油微胶囊；香肠；鸭肉酱；防腐

Abstract:In order to prolong the shelf-life of sausage and duck meat sauce, the samples of sausage and duck meat sauce were added with microencapsulation of volatile oil from Fructus Amomi Rotundus, and pH values, TBA values, TVB-N values and total amount of bacteria were used to evaluate the quality of sausage and total amount of bacteria and POV values were used to evaluate the quality of duck meat sauce. The results showed that all of the different mass concentration of microencapsulation had preservation effect on sausage and duck meat sauce. The higher mass concentration was, the better effect preservation with microencapsulation have. Mass concentration of 3.2% and 3.42% had the best preservation effect. So it can be concluded that volatile oil from Fructus Amomi Rotundus significantly prolong the shelf-life of sausage and duck meat sauce.

Keywords: Microencapsulation of volatile oil from Fructus Amomi Rotundus; Sausage; Duck meat sauce; Preservation