壳聚糖及其衍生物的抗菌性  

Antimicrobial properties of chitosan and its derivatives

作　　者：夏葵[1] 曾虹燕[1] 孟娟[1] 廖晓珊[1] 郭强[1] 

机构地区：[1]湘潭大学化工学院生物技术研究所,湖南湘潭411105

出　　处：《福建农林大学学报（自然科学版）》2010年第2期123-127,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：湘潭大学教育部第一届大学生创新基金(081053013)

摘　　要：测定了壳聚糖及其衍生物对细菌和真菌的最低抑制浓度(MIC),并研究了不同浓度壳聚糖及其衍生物对抑菌活性的影响;同时,以壳聚糖为主剂,双乙酸钠为助剂制成复合保鲜剂,以不同浓度的复合保鲜剂水溶液涂膜处理蕨菜表面,室温存放进行保鲜试验.结果表明:壳聚糖及其衍生物对这2类微生物均有较强的抑制作用,且其抑菌活性高于双乙酸钠和苯甲酸钠;其中,壳聚糖—硫脲—Ag+的抑菌作用最强,在0.0025%的浓度下就可抑制细菌.此外,保鲜过的蕨菜基本上保持了原有风味和营养成分,仍为绿色,无霉变.The minimum inhibitory concentration（MIC） of chitosan and its derivatives on bacteria and fungi were evaluated,effects of the different concentrations of chitosan and its derivatives on inhibitory activities were studied.Meanwhile,compound preservations were made with chitosan as main reagents and sodium diacetate as the auxiliary,the different concentrations of the compound preservation water solutions were filmed on the surface of the bracken,then preserved at room temperature.The results showed that there were stronger inhibitory effects of chitosan and its derivatives on bacteria and fungi,and their inhibitory activities were higher than sodium diacetate and sodium benzoate,in which chitosan-thiourea-Ag^＋ had the strongest inhibitory activity,which could inhibit the bacteria under the concentration of 0.0025%.Furthermore,the preserved bracken mainly kept its original taste and nutritious value,and remained green without mildew.

关 键 词：壳聚糖 抗菌性 蕨菜 

分 类 号：TS202.3[轻工技术与工程—食品科学]