天然抑菌剂在猕猴桃果浆保鲜中的应用  

Application of Natural Antiseptics in Kiwifruit Pulp Processing

作　　者：高蓬明[1] 刘晓燕[1] 秦晋颖[1] 马立志[1] 

机构地区：[1]贵阳学院,贵州贵阳550005

出　　处：《食品研究与开发》2010年第7期31-34,共4页Food Research and Development

基　　金：2009年贵州省科技厅农业公关项目(黔科合NY字[2009]3024)

摘　　要：研究天然防腐剂ε-聚赖氨酸(ε-Polylysine)、乳酸链球菌素(Nisin)、纳他霉素(natamycin)、R-多糖在猕猴桃果浆加工中的应用,结果表明:采用四种天然防腐剂复配,可有效提高猕猴桃果浆保藏品质,且猕猴桃果浆可滴定酸度没有变化,其最优复合配方为80×10-6ε-聚赖氨酸+150×10-6乳酸链球菌素+20×10-6纳他霉素+1250×10-6R-多糖。Through the study on application of ε-polylysine, nisin, natamycin and R-polysaccharides as the natural food antiseptics in kiwifruit pulp processing, the results indicated that the mixtures of these four kinds of natural antiseptics can effectively improve the preservation quality of kiwi fruit pulp whose titratable acidity keeps no change. The optimum formula of these four mixtures were summed up as follows： 80×10^-6 ε-polylysine, 150×10^-6 nisin, 20×10^-6 natamycin and 1 250×10^-6 R-polysaccharides.

关 键 词：Ε-聚赖氨酸 乳酸链球菌素 纳他霉素 R-多糖 猕猴桃果浆 防腐 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]