低温灌肠制品中苦瓜皂甙抑菌模型的建立  

Establishment of bacteria inhibition model by saponins in low-temperature sausage

作　　者：王玉田[1] 张丽艳 张国莹 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001 [2]本溪市产品质量监督检验所,辽宁本溪117000

出　　处：《食品工业科技》2012年第3期117-120,共4页Science and Technology of Food Industry

基　　金：辽宁省工程中心基金项目(2010402004)

摘　　要：用Gompertz方程对低温灌肠制品冷藏期的特定菌生长曲线进行拟合,模拟Ratkowsky方程腐败菌生长动力学温度模型,建立低温灌肠制品中苦瓜皂甙抑菌模型,对苦瓜皂甙抑菌模型进行数学检验。结果表明,修正的Gompertz方程对接种后低温灌肠制品中特定菌生长曲线拟合性较好。通过苦瓜皂甙抑制模型可得大肠杆菌、金黄色葡萄球菌和生孢梭菌可耐受的苦瓜皂甙最高浓度分别为212.735、186.103、170.251mg/kg。抑菌模型经数学检验证明,模型的适用性、准确性和拟合性均在可接受的范围内,有应用价值。The growth curves of certain bacteria were fitted by modified Gompertz,then establishment and validation of bacteria inhibition model from saponins in low-temperature enema products by forecast microbiology.The investigation of establishment and validation of bacteria inhibition model from saponins in low-temperature enema products indicated that the growth curves of coliform bacteria.The highest enduring concentrations of Escherichia coli,Staphylococcus aureus and Clostridium sporogenes to saponins were lower than 212.735,186.103,170.251mg/kg,respectively.The result of evaluation of mathematical parameters indicated that root-mean-squares error（RMSE）,bias factor（Bf） and accuracy factor（Af） were within acceptable range and bacteria inhibition model was value for application in low-temperature enema products.

关 键 词：苦瓜 皂甙 抑菌模型 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]