复合防腐剂对发酵火腿抑菌效果的研究  

Antibacterial effect of compound preservatives on fermented ham

作　　者：李欣蔚[1] 迟原龙[1] 贾冬英[1] 缪婷[1] 黄灏[2] 姚开[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]成都大学师范学院,四川成都610106

出　　处：《中国酿造》2012年第12期102-104,共3页China Brewing

摘　　要：以抑菌率为评价指标,考查了乳酸链球菌素、聚赖氨酸、乳酸钠、脱氢醋酸钠和纳他霉素对发酵火腿的抑菌效果。在此基础上,采用旋转设计试验和响应面分析法,对复合防腐剂抑制火腿中微生物的效果进行了研究。结果表明,乳酸链球菌素、聚赖氨酸和乳酸钠对发酵火腿中微生物有较强的抑制作用;乳酸链球菌素与乳酸钠、乳酸链球菌素与聚赖氨酸的复配对发酵火腿的抑菌作用存在显著的交互效应;复合防腐剂的最佳配比为乳酸链球菌素0.495%(w/v)、聚赖氨酸0.354%(w/v)、乳酸钠2.17%(w/v)。The antibacterial effects of nisin, e-polylysine, sodium lactate, sodium dehydroacetate and natamycin on fermented ham were investigated using inhibition rate as evaluation index. Then, the antibacterial effects of compound preservatives on ham were studied by rotary design experiment and response surface methodology. It was found that nisin, e-polylysine and sodium lactate exhibited strong inhibition effects on the microbes in ham. Furthermore, nisin and sodium lactate, or nisin and e-polylysineacted synergistically. The optimal formula for compound preservative contained 0.495% （w/v） nisin, 0.354% （w/v） e-polylysine and 2.17% （w/v）sodium lactate.

关 键 词：发酵火腿 复合防腐剂 抑菌效果 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]