不同防腐剂复配的抑菌效果研究  

Inhibitory effect of the combined preservatives

作　　者：张宗舟[1] 薛林贵[2] 陈志梅[2] 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741001 [2]兰州交通大学化学与生物工程学院,甘肃兰州730701

出　　处：《中国酿造》2010年第11期26-29,共4页China Brewing

基　　金：国家科技支持计划项目(2007BAD89B17)

摘　　要：对几种常用的防腐剂进行复配,研究不同复配比对微生物的抑菌效应。试验证明,DMF对绿色木霉和醋酸杆菌的生长有较强的抑制作用,壳聚糖对巨大芽孢杆菌的生长有较强的抑制作用。当山梨酸钾的浓度为0.06%,DMF的浓度为0.006%,壳聚糖的浓度为0.3%时能够有效的抑制绿色木霉的生长;当苯甲酸钠的浓度为0.03%,山梨酸钾的浓度为0.06%,DMF的浓度为0.009%,壳聚糖的浓度为0.9%时对巨大芽孢杆菌的生长有明显的抑制效应;当苯甲酸钠的浓度为0.06%,山梨酸钾的浓度为0.03%,DMF的浓度为0.009%,壳聚糖的浓度为0.9%时对醋酸杆菌的生长有明显的抑制效应。The inhibitory effect of the combined preservatives were investigated in this paper. The results showed that DMF has a strong inhibition to Trichoderma viride and Acetobacdter rance, and chitosan had strong antibacterial activity again Bacillus megaterium. When the concentration of potassium sorbate, DMF and chitosan were 0.06%, 0.006% and 0.3%, respectively, the compounds could effectively inhibit the growth of Trichoderma viride. To Bacillus megaterium, the compound of 0.03% sodium benzate, 0.06% potassium sorbate, 0.009% DMF and 0.9% chitosan had a obvious inhibition to its growth. And the compounds of 0.06% sodium benzate, 0.03% potassium sorbate, 0.009% DMF and 0.9% chitosan could obviously repress the growth ofAcetobacdter rance.

关 键 词：防腐剂 抑菌效应 苯甲酸钠 山梨酸钾 壳聚糖 DMF 

分 类 号：TS202.3[轻工技术与工程—食品科学]