新型食品防腐剂富马酸纤维二糖甲酯的抗菌特性研究  

Antimicrobial activities of new food preservative celllibiosyl methyl fumarate

作　　者：王序婷[1,2] 张庆[1] 黄文[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,茂名525000 [2]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2011年第4期215-218,共4页Food Science and Technology

基　　金：广东省自然能科学基金项目(9152500002000015)

摘　　要：合成了一种具有α,β-不饱和羰基结构的新型食品防腐剂——富马酸纤维二糖甲酯(CMF),并进行了抗菌活性研究。结果表明,CMF抑菌谱广,对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、宛氏拟青霉、酿酒酵母和牛奶酸败混合菌的生长具有良好的抑制作用,其最低抑菌浓度(MIC)分别为0.05%、0.05%、0.04%、0.05%、0.04%和0.06%。添加0.04%的CMF可使大肠杆菌、金黄色葡萄球菌培养70h后生长抑菌率维持在80%以上;添加0.05%的CMF可使酿酒酵母培养70h后生长抑菌率维持在90%。A new type of preservatives which contain α,β-unsaturated carbonyl group,the cellibiosyl methyl fumarate（CMF） was synthesized and its antimicrobial activity was studied.The results showed that CMF could inhibit bacteria and yeast.It could effectively inhibit bacteria of Escherichia coli,Bacillus subtilis,Staph-ylococcus aureus,Paecilomyces variotii,Saccharomyces cerevlsiae and mixing microbic bacterias.The minimum inhibition concentration（MIC） of this inhibitor on several bacterials and yeasts was 0.05%,0.05%,0.04%,0.05%,0.04% and 0.06%,respectively.The antimicrobial rate on Escherichia coli and Staphylococcus aureus was exceed 80% of blank after 70 h when 0.04% CMF was added.The antimicrobial rate on Saccharomyces cerevlsiae was 90%.

关 键 词：富马酸单甲酯 纤维二糖 富马酸纤维二糖甲酯 防腐剂 抑菌活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]