摘要：以pH值、TBA值、TVB-N值和細菌總數為指標，研究白豆蔻揮發油微膠囊對香腸的影響；以細菌總數和POV值為指標，研究白豆蔻揮發油微膠囊對鴨肉醬的影響。實驗結果表明：在香腸防腐過程中，不同質量濃度的白豆蔻揮發油微膠囊對香腸均有一定的防腐作用，其中以3.2%的白豆蔻揮發油微膠囊對香腸防腐效果較好，其能有效地抑制pH值、TBA值、TVB-N值和細菌總數的上升速度，從而延長香腸的保質期；在鴨肉醬防腐過程中，不同質量濃度的白豆蔻揮發油微膠囊對鴨肉醬均有一定的防腐作用，其中以3.42%的白豆蔻揮發油微膠囊對鴨肉醬防腐效果較好，其能有效地抑制細菌總數和POV值的上升速度，從而延長鴨肉醬的保質期。

關鍵詞：白豆蔻揮發油微膠囊；香腸；鴨肉醬；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