2 558-561 基础研究 4 食品化学防腐剂及纳他霉素的协同抑菌作用研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.6 食品化学防腐剂与纳他霉素的协同抑菌作用研究 高玉荣，王雪平 （黑龙江八一农垦大学食品学院，黑龙江大庆163319 ） 摘要：研究了食品化学防腐剂与纳他霉素之间的协同抑菌作用，以期为防腐剂的联合使用提供基础数据。以Saccharomyc es cerevisiae CGMCC 2.614为指示菌，采用液体培养方法，评价五种食品化学防腐剂对纳他霉素抑菌活性的影响。结果表明：与0.1 g/L纳他霉素联合使用，0.15 g/L的对羟基苯甲酸、0.15 g/L硝酸钠和0.02 g/L 山梨酸钾分别使纳他霉素的抑菌率提高了57.14%、46.14%和30.21%。0.03 g/L脱氢乙酸钠与纳他霉素联合使用时，比单独使用的抑菌率之和（65.4% ）提高了13.61%。苯甲酸钠对纳他霉素的抑菌率影响 不显著。对羟基苯甲酸甲酯、硝酸钠、山梨酸钾和脱氢乙酸钠与纳他霉素有显著的协同抑菌作用；苯甲酸钠与纳他霉素之间没 有显著的协同抑菌作用。 关键词：食品化学防腐剂；纳他霉素；协同作用；抑菌 文章篇号：1673-9078(2010)6-558-561 Synergistic Antibacterial Action of Chemical Food Preservatives in Combination with Natamycin GAO Yu-rong, WANG Xie-ping (College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China) Abstract: The synergistic antibacterial action of five kinds of chemical food preservatives in combination with natamycin was studied using Saccharomyces cerevisiae as indicator. Results showed that, when natamycin was used in combination with 0.15 g/L methyl paraben, 0.15 g/L sodium nitrate and 0.02 g/L potassium sorbate, the inhibitory rate of 0.1 g/L natamycin increased by 57.14%, 46.14% and 30.21%, respectively. The inhibitory rate of the mixture of natamycin and 0.03 g/L sodium dehydroacetate was 13.61% higher than sum of inhibitory rate of each component. Sodium benzoate showed little effect on inhibitory rate of natamycin. Key words: Food chemical preservative; natamycin; synergistic action; antibacterial. 558 纳他霉素是一种能有效地抑制和杀死霉 少防腐剂的用量，降低防腐成本提供理论依 菌和酵母菌的多烯烃大环内酯类的抗菌物 [1] 据。 。纳他霉素对人畜无致癌、致畸和致敏等有 1 材料与方法 害作用，很难被人畜的消化道吸收