家蝇幼虫壳聚糖的保鲜及抑菌作用的研究  

Study on preservation and antimicrobial effects by chitosan of Housefly larvae

作　　者：王艳[1] 李培森[2] 刘晓芳[1] 徐金瑞[3] 

机构地区：[1]广东药学院医药化工学院,广东中山528458 [2]广东药学院基础学院,广东广州510006 [3]广东药学院食品学院,广东中山528458

出　　处：《食品工业科技》2015年第24期109-111,共3页Science and Technology of Food Industry

基　　金：广东药学院食品科学学院学科建设基金;广东省医学科研基金(A2014350)

摘　　要：研究了家蝇幼虫可溶性壳聚糖的抗菌作用和对杨桃的保鲜效果。从家蝇幼虫提取壳聚糖并降解得到可溶性壳聚糖,设空白对照组、阳性对照组、0.5%壳聚糖组、1%壳聚糖组和2%壳聚糖组,分别测定其重量,观察其成熟程度,测定其维生素C含量和总糖含量。用四种供试菌,采用滤纸片法比较各组的抑菌活性。结果表明,家蝇幼虫壳聚糖的提取率约为29.70%,木瓜蛋白酶降解可得到可溶性壳聚糖。1%壳聚糖溶液处理明显降低了杨桃果实的腐烂程度与失重率,延缓了果实总糖含量以及VC的降低,提高了杨桃果实贮藏期间品质。其中2%壳聚糖的抑菌效果最好,对大肠杆菌、枯草杆菌、金黄色葡萄球菌抑菌圈分别是(7.821±0.583)、(7.399±0.402)、(6.439±0.405)mm。研究表明家蝇幼虫可溶性壳聚糖不仅有抗菌作用,对杨桃也有一定的保鲜效果。The effect of chitosan on the preservation and antibacterial effect of carambola was studied. In this experiment,chitosan of housefly larvae was degradated to get soluble chitosan. The study was divided into five groups：blank group,positive control group,0.5%,1%,2% chitosan group. Every day their weight was measured,their maturity was observed and their content of vitamin C and total sugar after 9 days was measured.Aantibacterial activities of extraction were tested by the filter paper method of four G＋and G-strains. It illustrated that the extraction rate of soluble chitosan from housefly larvae was about 29.70% and chitosan could be degradated by papain. This soluble chitosan had certain antibacterial and preservation effect. The concentration of 1% chitosan solution treatment significantly reduces the carambola decay degree and rate of weight loss,delay fruit storage period of soluble solids,total sugar content and vitamin C reduce,improves the quality of carambola during storage. The activity of 2% chitosan group was the strongest,and suppressed zones of Escherichia coli,Bacillus subtilis,Staphylococcus aureus were（7.821±0.583）,（7.399±0.402）,（6.439±0.405） mm. The research showed that the soluble chitosan from larva of housefly had good effect on preservation of Carambola and had antibacterial effects

关 键 词：家蝇幼虫 可溶性壳聚糖 保鲜 抑菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]