多指标评价美拉德反应产物的抑菌性能
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摘要
主要研究前期试验中筛选出的两种美拉德反应产物(葡萄糖精氨酸MRPs和果糖赖氨酸MRPs)对11种指示菌的抑菌作用。以抑菌圈直径,菌落总数,抑菌率,最小抑菌浓度(MIC)为考察指标进行单因素试验测定,对比研究两种美拉德反应产物分别对多种指示菌抑菌作用的强弱。综合分析实验结果得出葡萄糖精氨酸美拉德反应产物对MQ1-23(真菌)的抑制效果最明显,果糖赖氨酸美拉德反应产物对Top10(细菌)的抑制效果较佳。
The antibacterial effect of two kinds of Maillard reaction products(glucose arginine MRPs and fructose lysine MRPs) screened in the previous experiments on 11 kinds of indicator bacteria were mainly studied. The antibacterial circle diameter, total number of bacterial colony, inhibitory rate, and minimal inhibitory concentration(MIC) were taken as index of investigation, and single factor experiment was determined, and strength of antibacterial effect of two kinds of Maillard reaction products on the various indicator bacteria were compared and studied. The results were analyzed synthetically and it was obtained that the inhibitory effect of glucose arginine Maillard reaction products on MQ1-23(fungi) was the most obvious, and the inhibitory effect of fructose lysine Maillard reaction products on Top10(bacteria) was better.
The antibacterial effect of two kinds of Maillard reaction products(glucose arginine MRPs and fructose lysine MRPs) screened in the previous experiments on 11 kinds of indicator bacteria were mainly studied. The antibacterial circle diameter, total number of bacterial colony, inhibitory rate, and minimal inhibitory concentration(MIC) were taken as index of investigation, and single factor experiment was determined, and strength of antibacterial effect of two kinds of Maillard reaction products on the various indicator bacteria were compared and studied. The results were analyzed synthetically and it was obtained that the inhibitory effect of glucose arginine Maillard reaction products on MQ1-23(fungi) was the most obvious, and the inhibitory effect of fructose lysine Maillard reaction products on Top10(bacteria) was better.
引文
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2 朱安.食品防腐剂的分类、安全性及应用研究[J].农业灾害研究,2012,2(7):41-44
3 赵国萍,李迎秋,冯林慧等.天然防腐剂的应用研究进展[J].中国调味品,2017,42(8):155-159
4 王文光,袁唯.天然防腐剂的防腐机理及抑菌效果[C].中国食品添加剂生产应用工业协会防腐-抗氧-保鲜剂专业委员会2007年年会,2007.
5 王永华,戚穗坚.食品风味化学[M].北京:中国轻工业出版社,2015.
6 孙丽平.美拉德反应体系的光谱特性、抗氧化活性及评价方法[D].青岛中国海洋大学博士学位论文,2009.
7 Hjoerleifur Einarsson,Benkt Goeran Snygg,Caj Eriksson.Inhibition of bacterial growth by Maillard reaction products[J].Journal of Agricultural and Food Chemistry,1983,31(5):1043-1047
8 庞小琳,周波,王艳等.环庚三烯酚酮对食品腐败菌的抑菌研究[J].食品研究与开发,2012,33(6):210-212
9 Huang T H,Chen C L,Hung C J,et al.Comparison of antibacterial activities of root-end filling materials by an agar diffusion assay and Alamar blue assay[J].Journal of Dental Sciences,2012,7(4):336-341
10 刘冬梅,李理,杨晓泉等.用牛津杯法测定益生菌的抑菌活力[J].食品研究与开发,2006,27(3):110-111
11 黄国文,管天球,赵雨云等.接骨草总黄酮提取工艺及其抑菌作用的研究[J].食品工业科技,2017,(13):36-41
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14 Kanatt S R,Chander R,Sharma A.Chitosan glucose complex-A novel food preservative[J].Food Chemistry,2008,106(2):521-528
15 李钟美,黄和.高良姜提取物抑菌活性及稳定性研究[J].食品与机械,2016,(2):55-59
16 Mith,Hasika,Yayi-Ladekan,,Eleonore,et al.Chemical composition and antimicrobial activity of essential oils of ocimum basilicum,ocimum canum and ocimum gratissimum in Function of Harvesting Time[J].Journal of Essential Oil Bearing Plants,2016,19(6):1413-1425
17 Stecchini M L ,Giavedoni P ,Sarais I ,et al.Antimicrobial activity of Maillard reaction products against Aeromonas hydrophila.[J].Italian Journal of Food Science,1993,5:147-150