三种防腐剂抑菌效果研究
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摘要
为了延长酱牛肉货架期,选取3种防腐剂对指示菌进行抑菌试验,以期获得最佳防腐剂复配比例。研究结果表明,ε-聚赖氨酸限量的40%对两种细菌抑菌率为100%,对酵母菌抑菌率随浓度增大而增大。脱氢乙酸钠限量的40%对酵母菌抑菌率为100%,对两种细菌的抑菌率随浓度增大而增大。山梨酸钾对两种细菌的抑菌率随浓度增大而增大,对酵母菌抑菌率较低。复合防腐剂浓度小抑菌效果更优。
In order to prolong the shelf life of spiced beef,three kinds of preservatives were selected to do antibacterial test on indicator bacteria to obtain the optimum preservatives compound proportion.The results showed: the antibacterial rate of 40% limited quantity ofε- poly- lysine was 100% on two bacterial and the antibacterial rate on yeast increased with the increase of concentration. The antibacterial rate of 40% limited quantity of sodium dehydroacetate was 100% on yeast and the antibacterial rate on two bacterial increased with the increase of concentration. The antibacterial rate of potassium sorbate on two bacteria increased with the increase of concentration and the antibacterial rate on yeast was lower.The low concentration of the compound preservatives had a better antibacterial effect.
In order to prolong the shelf life of spiced beef,three kinds of preservatives were selected to do antibacterial test on indicator bacteria to obtain the optimum preservatives compound proportion.The results showed: the antibacterial rate of 40% limited quantity ofε- poly- lysine was 100% on two bacterial and the antibacterial rate on yeast increased with the increase of concentration. The antibacterial rate of 40% limited quantity of sodium dehydroacetate was 100% on yeast and the antibacterial rate on two bacterial increased with the increase of concentration. The antibacterial rate of potassium sorbate on two bacteria increased with the increase of concentration and the antibacterial rate on yeast was lower.The low concentration of the compound preservatives had a better antibacterial effect.
引文
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12 陈南南,徐歆,商丰才等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):14-18
13 刁建中,陈桂光.ε-聚赖氨酸工业化研究进展[J].科技视界,2013,(3):196-197
14 叶银枝.脱氢醋酸钠在食品中的应用[J].中国食品添加剂,2002,(3):64-66
15 滕海英,祝国强,黄平等.正交试验设计实例分析[J].药学服务与研究,2008,(1):75-76
2 郭光平,徐世明,姜颖等.非真空包装烧鸡贮藏中品质变化和腐败菌分析[J].食品工业,2011,(2):3-6
3 中华人民共和国国家卫生和计划生育委员会.GB2760-2014食品安全国家标准食品添加剂使用标准[S].中国标准出版社,2014.
4 石立三,吴清平,吴慧清等.我国食品防腐剂应用状况及未来发展趋势[J].食品研究与开发,2008,29(3):157-161
5 罗傲霜,淳泽,罗傲雪等.食品防腐剂的概况与发展[J].中国食品添加剂,2005,(4):55-58,76
6 郭新竹,宁正祥,胡新宇等.食品防腐剂作用机理的研究进展[J].食品科技,2001,31(5):40-42
7 王燕,车振明.食品防腐剂的研究进展[J].食品研究与开发,2005,26(5):169-172
8 罗庆华,卢成英,李立君等.10种中草药的体外抑菌试验[J].中国兽医科技,2002,32(3):38-39
9 苑丽,胡功政.十一种中草药对常见病原菌的体外抑菌试验[J].兽药与饲料添加剂,2001,6(1):20
10 万永红,周向宁.八种中草药抑菌试验报告[J].生物学杂志,1999,(2):32-33
11 严赞开,胡春菊.橙皮甙的抑菌效果研究[J].西北农业学报,2004,13(2):87-89
12 陈南南,徐歆,商丰才等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):14-18
13 刁建中,陈桂光.ε-聚赖氨酸工业化研究进展[J].科技视界,2013,(3):196-197
14 叶银枝.脱氢醋酸钠在食品中的应用[J].中国食品添加剂,2002,(3):64-66
15 滕海英,祝国强,黄平等.正交试验设计实例分析[J].药学服务与研究,2008,(1):75-76