广式月饼腐败霉菌的分离与控制  

Research of Separation and Inhibition of the Spoilage Moulds in Cantonese-style Moon Cake

作　　者：黄恺婷[1] 许喜林[1] 麻云璐[1] 石美芬[1] 阮征[1] 任娇艳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第2期142-146,共5页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2009A020700007);中山市产学研结合项目(2009CXY004)

摘　　要：广式月饼丰富的营养使其容易因滋生微生物而发霉变质,研究表明导致广式月饼发霉变质的最主要微生物是霉菌。本文先从广东生产的已发霉的广式月饼中进行霉菌的分离纯化,从而得到在广东一带导致广式月饼霉变的主要霉菌种类。然后通过试用多种不同类型的防霉剂,以期找出效果最佳的防霉剂。最终得出效果较佳的防霉剂共五种,分别为脱氢醋酸钠、纳他霉素、尼泊金复合酯钠、肉桂精油和大蒜精油。本研究通过抑制目标霉菌的方法控制广式月饼的霉腐变质,研究成功后对广东广式月饼的生产是有重要的意义。Cantonese-style moon cakes are rich in nutrients, being suitable for the growth of microorganisms. Previous researches confirmed that the spoilage of Cantonese-style moon cakes was mainly due to moulds. In this paper, the separation and identification of moulds from Cantonese-style moon cake were studied, and the main fungal species which cause Cantonese-style moon cake mildew in Guangdong were obtained. A variety of different types of fungicide were studied, and the best fungicide was found. Sodium dehydroacetate, Natamycin, sodium paraben complex, cinnamon essential oil and garlic essential oil were chosen for their inhibition effect on the moulds. It was very important to the Cantonese-style moon cake production in Guangdong by inhibiting the mould to control the spoilage.

关 键 词：广式月饼 霉菌 分离鉴定 抑菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]