甘薯叶绿原酸的抑菌作用及其复配型防腐剂对发酵香肠的影响  

Research on Antibacterial Efficiency of Chlorogenic Acid From Sweet Potato Leaf and Effect of Compound Preservatives on Fermented Sausages

作　　者：王世宽[1] 谢仁有[1] 洪玉程[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2012年第4期21-25,共5页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：四川省教育厅自然科学基金项目(10ZA139)

摘　　要：首先对甘薯叶绿原酸的抗菌活性进行研究,在此基础上将甘薯叶绿原酸、红曲色素、亚硝酸钠加入到发酵香肠中,采用正交实验L9(34)对储藏30 d的发酵香肠的挥发性盐基氮进行测定和感官分析,结果表明:甘薯叶绿原酸对植物乳杆菌、葡萄球菌、汉逊酵母、大肠杆菌、金黄色葡萄球菌均有抑制作用,发酵剂生长产生的绿原酸浓度达到250μg/mL,复配型防腐剂的最佳添加量为:红曲色素1200 mg/kg,亚硝酸钠50 mg/kg,绿原酸200μg/g。Based on the study of antibacterial activity of chlorogenic acid from sweet potato leaf and chlorogenic acid, monascus pigment and NaNO2 are used to fermented sausages. The factors and levels are designed by L9 （34 ） orthogonal test and fermented sausages stored for 30 days are studied by TVB_N and sense organs analysis. The results show that the chlo- rogenie acid from sweet potato leaf had the antibacterial efficiency on Lactobacillus plantarum, Staphylococcus, Hansenula yeast, E. coli and Staphylococcus aureas the concentration of chlorogenic acid that can restrain harmful bacterium and can cause the yeast growth is 250 mg/mL, the optimal technology is that the used amount of chlorogenic acid, monascus pigment and NaNO2are 200 μg/g, 1200 mg/kg, 50 mg/kg, respectively.

关 键 词：甘薯 绿原酸 抗菌 防腐剂 

分 类 号：TS202[轻工技术与工程—食品科学]