英语翻译摘要以馒头、面花、包子为主的传统发酵面制品种类繁多,是中国北方地区的主食,而馒头则为传统发酵面制品的代表.我国每

英语翻译
摘要
以馒头、面花、包子为主的传统发酵面制品种类繁多,是中国北方地区的主食,而馒头则为传统发酵面制品的代表.我国每年馒头消费量在1200万t以上[1],北方地区约有70%的小麦面粉用于蒸制馒头[2].馒头因营养丰富、水分含量高容易滋生腐败微生物导致腐败变质,不仅给生产厂家带来巨大的经济损失,腐败微生物的次级代谢产物也会严重威胁着人类健康.目前,使用化学防腐剂带来的食品安全问题,使天然防腐剂日益受到消费者的青睐[3].
本试验以不同厂家的霉变馒头为研究对象,在分离、纯化、初步鉴定馒头腐败微生物的基础上,研究34种天然中药提取物对腐败微生物的抑制作用,挑选出抑菌效果明显的黄芩和黄连两种中草药,然后优化其提取工艺,最后利用其粗提液进行实际抑菌试验,取得了理想的效果,为延长馒头保质期的新型天然防腐剂的开发提供了新的材料和思路.本论文主要研究结果：
1.馒头中腐败微生物的分离、纯化及初步鉴定.结果表明导致馒头腐败变质的微生物主要是六种真菌,初步鉴定为青霉、黄曲霉、黑曲霉、黑根霉、酵母（白色）和酵母（红色）.
2.34种中药提取液的抑菌效果研究.结果表明黄芩和黄连对六种真菌都有不同程度的抑制作用,且黄连粗提液的抑菌效果较好,黄芩次之.对青霉、黄曲霉、黑曲霉、黑根霉、酵母（白色）和酵母（红色）的抑菌圈直径分别如下,黄连：39 mm、29.4 mm、29mm、31.4 mm、26.4 mm、22.3 mm；黄芩：28.3mm、16 mm、16.5mm、18 mm、28.8 mm、16.8 mm.
3.黄芩的最佳提取工艺研究.结果表明黄芩的最佳提取工艺为：提取时间3h,料液比1:4.53,提取温度66.67℃,提取剂浓度为62.67%.
4.黄连的最佳提取工艺研究.结果表明黄连的最佳提取工艺为：提取时间2h,料液比1:4.63,提取温度30.48℃,提取剂浓度为49.39%.
5.黄芩、黄连粗提液馒头保质试验.结果表明黄芩、黄连乙醇粗提液抑菌包装明显延长馒头保质期：28℃条件下,不含中药包装、含黄芩包装、含黄连包装处理的馒头的保质期分别为x、y、z天.
关键词：发酵面制品；腐败菌； 中药提取液； 抑菌圈； 黄岑； 黄连

Abstract in order to Steamed buns, steamed stuffed bun, spend the traditional fermented flour products variety, is the staple food Chinese north area, and Steamed buns are representatives of traditional fermented flour products. Each year Steamed buns consumption in China more than 12000000 t [1], the northern area about 70% of the wheat flour for steamed Steamed buns [2]. Steamed buns due to nutrient rich, high moisture content easy to breed corruption cause spoilage microorganisms, not only bring huge economic losses to the manufacturer, the secondary metabolites of spoilage microorganisms will be a serious threat to human health. At present, the food safety problem caused by the use of chemical preservatives, natural preservatives is increasingly favored by consumers [3].
In this experiment, mildew Steamed buns different manufacturers as research object, based on the separation, purification, identification Steamed buns spoilage microorganisms, to study the inhibitory effect of 34 kinds of natural herbal extracts on spoilage microorganisms, pick out the obvious bacteriostasis effect of baicalin and Rhizoma Coptidis in two kinds of Chinese herbal medicine, and then to optimize the extraction process, finally using the crude liquid actual inhibition test, has obtained the ideal effect, and provides a new way for the development of new materials and natural antiseptic to prolong the shelf life of the Steamed buns. In this paper, the main research results: 1 Steamed buns spoilage microorganisms in the separation, purification and preliminary identification. The results showed that lead to Steamed buns spoilage microorganisms are six kinds of fungi, identified as Penicillium, Aspergillus flavus, Aspergillus, Rhizopus nigricans, yeast (white) and yeast (red). Study on the antibacterial effects of 2.34 extracts of traditional Chinese medicine. The results showed that baicalin and Rhizoma Coptidis have different degrees of inhibition on six kinds of fungi, and the inhibitory effect of Coptis extract solution, Scutellaria is the second. For Penicillium, Aspergillus flavus, Aspergillus, Rhizopus nigricans, yeast (white) and yeast (red) inhibition zone diameters are as follows: 39 mm, Coptis chinensis, 29.4 mm, 29mm, 31.4 mm, 26.4 mm, 22.3 mm, 16 mm; baicalin: 28.3mm, 16.5mm, 18 mm, 28.8 mm, 16.8 mm.
Study on the optimum extraction process of Radix Scutellariae 3. The results indicated that the optimum extraction technology of baicalin was: extraction time 3h, ratio of solid to liquid 1:4.53, extraction temperature 66.67 ℃, extractant concentration is 62.67%. To study the best extraction process of Rhizoma Coptidis 4. The results show that the optimum extraction process of Rhizoma Coptidis: extraction time 2h, ratio of solid to liquid 1:4.63, extraction temperature 30.48 ℃, extractant concentration is 49.39%. 5 baicalin, Huang Liancu extract Steamed buns durability test. The results showed that Scutellaria, Coptis Chinensis Ethanol crude extract antimicrobial packaging significantly prolong the shelf life of Steamed buns: under the condition of 28 ℃, not containing Chinese medicine packaging, packaging, with baicalin containing Coptis packaging processing Steamed buns shelf-life were x, y, Z days. Keywords: fermented flour products; bacteria; Chinese herbal extracts; bacteriostatic ring; Radix Scutellariae; Coptis chinensis
很久才打好的啊,觉得正确,因为我本人是英语专科,选我.