食用芳香醛类香料的防腐抑菌性能  

Research on the antibacterial activity of aromatic aldehyde flavor compounds against four kinds of bacteria

作　　者：孙洁雯 高婷婷[1] 李燕敏[1] 刘玉平[1] 孙宝国[1] 

机构地区：[1]食品营养与人类健康北京高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学,北京100048

出　　处：《食品与发酵工业》2015年第9期57-62,共6页Food and Fermentation Industries

基　　金：北京市自然科学基金(预探索项目)(项目编号:6153021)

摘　　要：食用芳香醛类香料是一类重要的食用香料,该研究首先采用滤纸片扩散法测定了我国食品添加剂使用标准中允许使用的30种食用芳香醛类香料分别对大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌和枯草芽孢杆菌4种受试菌的抑菌圈直径,结果显示,大多数食用芳香醛类香料具有抑菌性;然后采用二倍稀释法测定了它们的最小抑菌浓度和最小杀菌浓度,与山梨酸钾和苯甲酸钠相比,绝大数芳香醛类食用香料有较强的抑菌活性,其中水杨醛、苯丙醛、肉桂醛、2-呋喃丙烯醛对供试菌的抑菌效果最明显;最后简单地总结了食用芳香醛类香料的抑菌效果与其结构之间的关系。Aromatic aldehyde flavor is a kind of important flavor compounds. There were 30 aromatic aldehyde flavor compounds which were approved and used as food additives in GB 2760 -2011. Their diameters of zone of inhi- bition against Escherichia coli, Pseudomonas aeruginos, Staphylococcus aureus and Bacillus subtilis were evaluated by the method of agar disc diffusion. The results showed that most of 30 aromatic aldehyde flavor compounds had antibac- terial activity. Their minimal inhibitory concentrations and minimal bactericidal concentration were measured by double dilution method. The results also showed that their inhibitory activities were stronger than those of potassium sorbate and sodium benzoate. The inhibitory effectiveness of salicylaldehyde, phenylpropyl aldehyde, cinnamic aldehyde and 2-furanacrolein was better among the 30 aromatic aldehydes. The relations between inhibitory activity and their structure were summarized simply.

关 键 词：食用香料 芳香醛 抑菌活性 最小抑菌浓度 

分 类 号：TS264.3[轻工技术与工程—发酵工程]