厚朴提取物抗菌包装纸对奶酪货架寿命的影响
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摘要
目的以厚朴提取物为抑菌成分研制抗菌包装纸,并研究其对奶酪保鲜效果的影响。方法采用超声辅助提取法提取厚朴中的抑菌成分,利用高效液相色谱仪对其进行定性分析,并通过福林酚比色法测试总酚含量。采用涂布和浸渍这2种方法分别制备涂布抗菌纸和浸渍抗菌纸,并对其物理性能进行测试,将2种抗菌包装纸应用于奶酪保鲜,测试其感官品质、菌落总数和过氧化值。结果厚朴提取物中含有厚朴酚、和厚朴酚,总酚含量为47.4 mg/g。涂布抗菌纸的平滑度、定量、抗张强度、撕裂度均优于原纸,仅吸水性出现降低现象。与原纸相比,浸渍抗菌纸和涂布抗菌纸对于保持奶酪的感官品质以及抑制其菌落总数和过氧化值的上升具有明显作用(P<0.05),其中质量分数为10%的厚朴提取物涂布抗菌纸对奶酪保鲜效果最优,与原纸相比可延长其货架寿命约14 d。结论厚朴提取物涂布抗菌纸对奶酪具有较好的保鲜效果,可以明显延长其货架寿命。
The work aims to prepare the antimicrobial packaging paper with magnolia extract as the antimicrobial constituents, and study its influence on the fresh-keeping effect of cheese. The antimicrobial constituents of magnolia were extracted by ultrasonic-assisted extraction, their qualitative analysis was done by high performance liquid chromatography(HPLC), and the total phenolic content was tested by the folin-ciocalteu colorimetric method. The coating antimicrobial paper and dipping antimicrobial paper were prepared by the methods of coating and dipping respectively, and their physical properties were tested. The 2 kinds of antimicrobial packaging papers were applied in cheese preservation. Its sensory quality, the total number of bacterial colonies and the peroxide value were tested. The results showed that, the magnolia extract contained magnolia and honokiol, and the total phenolic content was 47.4 mg/g. The smoothness, quantitation, tensile strength and tearing resistance of coating antimicrobial paper were superior to the base paper, while its water absorption was less than base paper. The coating antimicrobial paper and dipping antimicrobial paper had significant effect on maintaining the sensory quality of the cheese and delaying the increase of the total number of bacterial colonies and the peroxide value(P<0.05) compared with the base paper, in particular, the cheese packaged with the coating antimicrobial paper containing magnolia extract of 10% mass fraction presented the best fresh-keeping effect, and its shelf life was prolonged for about 14 days compared with the base paper. In conclusion, the coating antimicrobial paper based on magnolia extract has a good fresh-keeping effect on cheese, which can significantly extend its shelf life.
The work aims to prepare the antimicrobial packaging paper with magnolia extract as the antimicrobial constituents, and study its influence on the fresh-keeping effect of cheese. The antimicrobial constituents of magnolia were extracted by ultrasonic-assisted extraction, their qualitative analysis was done by high performance liquid chromatography(HPLC), and the total phenolic content was tested by the folin-ciocalteu colorimetric method. The coating antimicrobial paper and dipping antimicrobial paper were prepared by the methods of coating and dipping respectively, and their physical properties were tested. The 2 kinds of antimicrobial packaging papers were applied in cheese preservation. Its sensory quality, the total number of bacterial colonies and the peroxide value were tested. The results showed that, the magnolia extract contained magnolia and honokiol, and the total phenolic content was 47.4 mg/g. The smoothness, quantitation, tensile strength and tearing resistance of coating antimicrobial paper were superior to the base paper, while its water absorption was less than base paper. The coating antimicrobial paper and dipping antimicrobial paper had significant effect on maintaining the sensory quality of the cheese and delaying the increase of the total number of bacterial colonies and the peroxide value(P<0.05) compared with the base paper, in particular, the cheese packaged with the coating antimicrobial paper containing magnolia extract of 10% mass fraction presented the best fresh-keeping effect, and its shelf life was prolonged for about 14 days compared with the base paper. In conclusion, the coating antimicrobial paper based on magnolia extract has a good fresh-keeping effect on cheese, which can significantly extend its shelf life.
引文
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[9]张明志,张正健,王满康,等.颜料协同作用对涂布装饰原纸性能的影响[J].包装工程,2016,37(23):151—158.ZHANG Ming-zhi,ZHANG Zheng-jian,WANG Man-kang,et al.Effect of Pigment Synergy on Properties of Coated Decorative Base Paper[J].Packaging Engineering,2016,37(23):151—158.
[10]GB/T 456—2002纸和纸板平滑度的测定(别克法)[S].GB/T 456—2002,Paper and Board-Determination of Smoothness(Bekk Method)[S].
[11]GB/T 455—2002,纸和纸板撕裂度的测定[S].GB/T 455—2002,Paper and Board Determination of Tearing Resistance[S].
[12]GB/T 1540—2002,纸和纸板吸水性的测定可勃法[S].GB/T 1540—2002,Paper and Board-Determination of Water Absorption-Cobb Method[S].
[13]GB/T 12914—2008,纸和纸板抗张强度的测定[S].GB/T 12914—2008,Paper and Board-Determination of Tensile Properties[S].
[14]MASTROMATTEO M,CONTE A,LUCERA A.Packaging Solutions to Prolong the Shelf Life of Fiordilatte Cheese:Bio-based Nanocomposite Coating and Modified Atmosphere Packaging[J].LWT-Food Science and Technology,2015,60(1):230—237.
[15]GB 4789.2—2010,食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2—2010,National Food Safety Standard:Food Microbiological Examination:Aerobic Plate Count[S].
[16]GB 5009.227—2016,食品安全国家标准食品中过氧化值的测定[S].GB 5009.227—2016,National Food Safety Standard:Determination of Peroxide Value in Food[S].
[17]任虹,何瑶,刘芳,等.厚朴酚与和厚朴酚HPLC含量测定方法及厚朴提取工艺研究[J].中药与临床,2014,5(2):32—34.REN Hong,HE Yao,LIU Fang,et al.Study on the HPLC Determination of Magnolol and Honokiol and Extraction Technology of Houpo[J].Pharmacy and Clinics of Chinese Materia Medica,2014,5(2):32—34.
[18]张春霞,杨立新,余星,等.种源、产地及采收树龄对厚朴药材质量的影响[J].中国中药杂志,2009,34(19):2431—2437.ZHANG Chun-xia,YANG Li-xin,YU Xing,et al.Effects of Tree Ages and Geographic Area on Quality of Bark of Magnolia Officinalis and M.officinalis Var.biloba[J].China Journal of Chinese Materia Medica,2009,34(19):2431—2437.
[19]DI P P,SORRENTINO A,MARINIELLO L,et al.Chitosan/Whey Protein Film as Active Coating to Extend Ricotta Cheese Shelf-life[J].LWT-Food Science and Technology,2011,44:2324—2327.
[20]KALLINTERI L D,KOSTOULA O K,SAVVAIDIS I N.Efficacy of Nisin and/or Natamycin to Improve the Shelf-life of Galotyri Cheese[J].Food Microbiology,2013,36:176—181.
[21]FERNANDEZ B,VIMONT A,EMILIE D F.et al.Antifungal Activity of Lactic and Propionic Acid Bacteria and their Potential as Protective Culture in Cottage Cheese[J].Food Control,2017,78:350—356.
[22]GB 7099—2015,食品安全国家标准糕点面包[S].GB 7099—2015,National Food Safety Standard:Pastry,Bread[S].
[23]JADA S,DOMA M R,SINGH P P,et al.Design and Synthesis of Novel Magnolol Derivatives as Potential Antimicrobial and Antiproliferative Compounds[J].European Journal of Medicinal Chemistry,2012,51:35—41.
[24]YOUSSEF A M,SAMAH M E S,HODA S E S,et al.Enhancement of Egyptian Soft White Cheese Shelf Life Using a Novel Chitosan/Carboxymethyl Cellulose/Zinc Oxide Bionanocomposite Film[J].Carbohydrate Polymers,2016,151:9—19.
[25]ARTIGA-ARTIGAS M,ACEVEDO-FANI A,MARTíN-BELLOSO O.Improving the Shelf Life of Lowfat Cut Cheese Using Nanoemulsion Based Edible Coatings Containing Oregano Essential Oil and Mandarin Fiber[J].Food Control,2017,76:1—12.
[26]冯雅琪,吴国江,郝庆红,等.厚朴酚抗脂质过氧化作用研究[J].河北大学学报(自然科学版),2005(1):52—54.FENG Ya-qi,WU Guo-jiang,HAO Qing-hong,et al.Identity of Magnolol Antioxidant Activity for Lipid[J].Journal of Hebei University(Natural Science Edition),2005(1):52—54.
[2]WEN Yu-ling,YAN Li-pyng,CHEN Chin-shuh.Effects of Fermentation Treatment on Antioxidant and Antimicrobial Activities of Four Common Chinese Herbal Medicinal Residues by Aspergillus Oryzae[J].Journal of Food and Drug Analysis,2013,21:219—226.
[3]CHEN Yung-hsiang,HUANG Po-hsun,LIN Feng-yen,et al.Magnolol:A Multifunctional Compound Isolated from the Chinese Medicinal Plant Magnolia Officinalis[J].European Journal of Integrative Medicine,2011,3:317—324.
[4]PRASAD V,SHAIKH A J,KATHE A A,et al.Functional Behavior of Paper Coated with Zinc Oxide–soluble Starch Nanocomposites[J].Journal of Materials Processing Technology,2010,210:1962—1967.
[5]ECHEGOYEN Y,NERíN C.Performance of an Active Paper Based on Cinnamon Essential Oil in Mushrooms Quality[J].Food Chemistry,2015,170:30—36.
[6]袁麟,钱学仁.国内外抗菌纸的研发现状与发展趋势[J].中国造纸,2013,32(2):56—60.YUAN Lin,QIAN Xue-ren.Research&Development Situation and Trend of Antibacterial Paper at Home and Abroad[J].China Pulp&Paper,2013,32(2):56—60.
[7]龙晓蕾,刘高,陈曦,等.厚朴酚与和厚朴酚的超声提取工艺研究[J].湖南农业科学,2009(5):99—101.LONG Xiao-lei,LIU Gao,CHEN Xi,et al.Ultrasound Extraction Technology of Magnolol and Honokiol[J].Hunan Agricultural Sciences,2009(5):99—101.
[8]李巨秀,王柏玉.福林酚-比色法测定桑椹中总多酚[J].食品科学,2009,30(18):292—295.LI Ju-xiu,WANG Bai-yu.Folin-Ciocalteu Colorimetric Determination of Total Polyphenols in Mulberry Fruits[J].Food Science,2009,30(18):292—295.
[9]张明志,张正健,王满康,等.颜料协同作用对涂布装饰原纸性能的影响[J].包装工程,2016,37(23):151—158.ZHANG Ming-zhi,ZHANG Zheng-jian,WANG Man-kang,et al.Effect of Pigment Synergy on Properties of Coated Decorative Base Paper[J].Packaging Engineering,2016,37(23):151—158.
[10]GB/T 456—2002纸和纸板平滑度的测定(别克法)[S].GB/T 456—2002,Paper and Board-Determination of Smoothness(Bekk Method)[S].
[11]GB/T 455—2002,纸和纸板撕裂度的测定[S].GB/T 455—2002,Paper and Board Determination of Tearing Resistance[S].
[12]GB/T 1540—2002,纸和纸板吸水性的测定可勃法[S].GB/T 1540—2002,Paper and Board-Determination of Water Absorption-Cobb Method[S].
[13]GB/T 12914—2008,纸和纸板抗张强度的测定[S].GB/T 12914—2008,Paper and Board-Determination of Tensile Properties[S].
[14]MASTROMATTEO M,CONTE A,LUCERA A.Packaging Solutions to Prolong the Shelf Life of Fiordilatte Cheese:Bio-based Nanocomposite Coating and Modified Atmosphere Packaging[J].LWT-Food Science and Technology,2015,60(1):230—237.
[15]GB 4789.2—2010,食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2—2010,National Food Safety Standard:Food Microbiological Examination:Aerobic Plate Count[S].
[16]GB 5009.227—2016,食品安全国家标准食品中过氧化值的测定[S].GB 5009.227—2016,National Food Safety Standard:Determination of Peroxide Value in Food[S].
[17]任虹,何瑶,刘芳,等.厚朴酚与和厚朴酚HPLC含量测定方法及厚朴提取工艺研究[J].中药与临床,2014,5(2):32—34.REN Hong,HE Yao,LIU Fang,et al.Study on the HPLC Determination of Magnolol and Honokiol and Extraction Technology of Houpo[J].Pharmacy and Clinics of Chinese Materia Medica,2014,5(2):32—34.
[18]张春霞,杨立新,余星,等.种源、产地及采收树龄对厚朴药材质量的影响[J].中国中药杂志,2009,34(19):2431—2437.ZHANG Chun-xia,YANG Li-xin,YU Xing,et al.Effects of Tree Ages and Geographic Area on Quality of Bark of Magnolia Officinalis and M.officinalis Var.biloba[J].China Journal of Chinese Materia Medica,2009,34(19):2431—2437.
[19]DI P P,SORRENTINO A,MARINIELLO L,et al.Chitosan/Whey Protein Film as Active Coating to Extend Ricotta Cheese Shelf-life[J].LWT-Food Science and Technology,2011,44:2324—2327.
[20]KALLINTERI L D,KOSTOULA O K,SAVVAIDIS I N.Efficacy of Nisin and/or Natamycin to Improve the Shelf-life of Galotyri Cheese[J].Food Microbiology,2013,36:176—181.
[21]FERNANDEZ B,VIMONT A,EMILIE D F.et al.Antifungal Activity of Lactic and Propionic Acid Bacteria and their Potential as Protective Culture in Cottage Cheese[J].Food Control,2017,78:350—356.
[22]GB 7099—2015,食品安全国家标准糕点面包[S].GB 7099—2015,National Food Safety Standard:Pastry,Bread[S].
[23]JADA S,DOMA M R,SINGH P P,et al.Design and Synthesis of Novel Magnolol Derivatives as Potential Antimicrobial and Antiproliferative Compounds[J].European Journal of Medicinal Chemistry,2012,51:35—41.
[24]YOUSSEF A M,SAMAH M E S,HODA S E S,et al.Enhancement of Egyptian Soft White Cheese Shelf Life Using a Novel Chitosan/Carboxymethyl Cellulose/Zinc Oxide Bionanocomposite Film[J].Carbohydrate Polymers,2016,151:9—19.
[25]ARTIGA-ARTIGAS M,ACEVEDO-FANI A,MARTíN-BELLOSO O.Improving the Shelf Life of Lowfat Cut Cheese Using Nanoemulsion Based Edible Coatings Containing Oregano Essential Oil and Mandarin Fiber[J].Food Control,2017,76:1—12.
[26]冯雅琪,吴国江,郝庆红,等.厚朴酚抗脂质过氧化作用研究[J].河北大学学报(自然科学版),2005(1):52—54.FENG Ya-qi,WU Guo-jiang,HAO Qing-hong,et al.Identity of Magnolol Antioxidant Activity for Lipid[J].Journal of Hebei University(Natural Science Edition),2005(1):52—54.