复合防腐剂对腌制蔬菜中腐败细菌的抑制效果研究.pdfVIP

54 2010, Vol. 31, No. 09 食品科学 ※基础研究 姜绍通，孙 磊，罗水忠，潘丽军 (合肥工业大学生物与食品工程学院农产品分离工程研究所，安徽合肥 230009) ：对腌制蔬菜中的腐败菌进行分离与鉴定，结果表明：腌制蔬菜中腐败菌主要为6 株细菌，其中4 株球菌， 1 株链杆菌，1 株杆菌，都为革兰氏阳性菌。对腐败菌的抑菌剂进行筛选与优化，结果表明：Nisin 、脱氢醋酸 钠、尼泊金复合酯钠对腐败菌有明显的抑制作用。正交试验优化得到复合防腐剂最佳配方为：Nisin 0.4g/L 、脱 氢醋酸钠0.3g/L 、尼泊金复合酯钠0.2g/L 。在该复配条件下对于实验中分离得到的6 种腐败菌及食品中常见的腐败 菌(金黄色葡萄球菌和枯草芽孢杆菌) 都有良好的抑制效果，抑制率都在96% 以上。 ：腌制蔬菜；复合防腐剂；抑菌 Suppression Effect of Compound Preservative on Spoilage Bacteria in Pickled Vegetables JIANG Shao-tong ，SUN Lei，LUO Shui-zhong ，PAN Li-jun (Institute of Agricultural Products Separation Engineering, School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China) Abstract：Separation and identification of spoilage bacteria from pickled vegetables indicated that there were six dominant Gram- positive bacteria including four strains of coccus, one strain of streptobacillus and one strain of bacillus. Meanwhile, the screening and optimization of bacteriostatic agents on spoilage bacteria were conducted. An obvious suppression effect of Nisin, sodium dehydroacetate or sodium Nipagin on spoilage bacteria was observed. Moreover, a compound preservative was optimized to be 0.4 g/L Nisin, 0.3 g/L sodium dehydroacetate and 0.2 g/L sodium Nipagin ester through orthogonal test. This compound preservative exhibited an excellent suppression effect on six strains of bacteria separated from pickled vegetables and common spoilage bacteria such as Staphylococcus aureus and Bacillus subtilis in food. The suppression rate could reach up to 96%. Key words ：pickled vegetable ；compound preservative ；bacteriostasis 中图分类号：TS255.36 文献标识码：A 文章编号：1002-6630(2010)09-