六氢β-酸抗菌实验研究  

The inhibition of hexahydrocolupulone on food spoilage microbes

作　　者：肖小年[1] 马永花[1] 吴小堃[2] 易醒[3] 

机构地区：[1]南昌大学食品科学教育部重点实验室,中德联合研究院,南昌330047 [2]江西师范大学科学技术学院,南昌330027 [3]江西中德食品工程中心,南昌330047

出　　处：《食品科技》2008年第6期100-103,共4页Food Science and Technology

基　　金：江西省教育厅资助课题(赣教技字[2005]50)

摘　　要：以李斯特氏菌为指示菌,研究六氢β-酸的抗菌作用并考察温度、酸碱度、金属离子、非离子表面活性剂等因素对其抗菌性能的影响。结果表明,六氢β-酸对李斯特氏菌有显著的抑制作用,最低抑菌浓度为0.5×10-5g/mL;六氢β-酸具有良好的酸碱稳定性;非离子表面活性剂吐温-80随着浓度的增加抑菌效果而略降低,聚乙二醇-400对抗菌作用没有太大影响;金属离子Na+、K+、Ca2+、Zn2+对抑菌效果有一定的促进作用。The inhibitory activity of hexahydrocolupulone against Listeria monocytogenes and under several factors： ions of metal, nonionic surfactants, pH value and temperatures were studied. The results showed that HHCL had a very strong inhibitory activity to LM. It surprisingly inhibited the LM at very low 0.5×10^-6 g/mL; HHCL had a strong stability at different pH; the antibacterial activity of HHCL was reduced by increasing concentration of nonionic surfactant of Polyorbatum-80 while PEG-400 had little function to the antibacterial activity of HHCL; the Na^＋ ion of metal had a certain good effect to the antibacterial activity of HHCL.

关 键 词：六氢Β-酸 李斯特氏菌 最低抑菌浓度 

分 类 号：TS201.2[轻工技术与工程—食品科学]