含氧硫醚类香料对常见致病菌的体外抑菌活性研究  

Antibacterial activity of oxygen-containing sulfide flavors against some common pathogenic bacteria in vitro

作　　者：梁颖[1] 朱俊雅 张公亮[1] 甘未祺 孙黎明[1] 侯红漫[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《食品工业科技》2015年第18期108-112,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31201419);辽宁省教育厅科学研究一般项目(L2012199);辽宁省高校重大科技平台(教发[2011]191)

摘　　要：对11种含氧硫醚类香料的抑菌活性进行研究,并探讨其构效关系。以副溶血性弧菌、金黄色葡萄球菌、大肠杆菌和单增李斯特菌为供试致病菌,通过测量抑菌圈直径考察硫醚类香料的抑菌活性,并通过统计分析探讨结构的影响。结果显示在浓度为5 mol/L的条件下,3-(甲硫基)丙醛(MTPD)、2-甲基-3-甲硫基呋喃(MMTF)、糠基异丙基硫醚(FIPS)和甲基糠基二硫醚(MFDS)对四种致病菌均有抑制作用,且抑菌能力为MTPD>MFDS>或≈FIPS>或≈MMTF。对比11种含氧硫醚类香料的抑菌活性,双(2-甲基-3-呋喃基)二硫醚(BMFDS)对金黄色葡萄球菌的抑制作用最强,MTPD次之,而BMFDS对其他三种致病菌无抑制作用。MTPD对副溶血性弧菌、大肠杆菌和单增李斯特菌的抑制作用均最强,且对副溶血性弧菌的作用效果最佳,其最低抑菌浓度为2.44 mmol/L。以上结果说明,醛基的存在对含氧硫醚类香料抑制副溶血性弧菌、金黄色葡萄球菌、大肠杆菌和单增李斯特菌具有重要作用。Antibacterial activities of eleven kinds of oxygen-containing sulfide flavors were studied,and the effect of structure on their antibacterial activities was further investigated. The antibacterial activities of oxygen-containing sulfide flavors against Vibrio parahaemolyticus,Staphylococcus aureus,Listeria monocytogenes and Escherichia coli were determined by measuring the diameter of inhibition zone. The effect of structure on their antibacterial activities was further investigated according to a statistical significance test. At concentration of5 mol/L,3-（methylthio） propionaldehyde（MTPD）,2-methyl-3-（methylthio） furan（MMTF）,furfuryl isopropyl sulfide（ FIPS） and methyl furfuryl disulfide（ MFDS） showed antibacterial activities against all four kinds of pathogenic bacteria. The inhibitory effects of these sulfide flavors followed the order MTPD 〉MFDS〉or≈FIPS〉or≈MMTF. By comparing the antibacterial activities of eleven kinds of oxygen-containing sulfide flavors,bis（ 2-methyl-3-furyl） disulfide（ BMFDS） showed the highest inhibitory effect against Staphylococcus aureus followed by MTPD,whereas BMFDS showed no effect on the other three pathogenic bacteria. MTPD showed the strongest inhibitor effects on Vibrio parahaemolyticus,Listeria monocytogenes and Escherichia coli,and the best action was found for Vibrio parahaemolyticus. The minimal inhibitory concentration of MTPD against Vibrio parahaemolyticus was 2.44 mmol/L. These results suggested that the aldehyde group play an important role in the antibacterial activity of oxygen-containing sulfide flavors against Vibrio parahaemolyticus,Staphylococcus aureus,Listeria monocytogenes and Escherichia coli.

关 键 词：含氧硫醚类香料 抑菌活性 致病菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]