防腐剂对腌制大头菜中腐败微生物的抑制效果研究  

Study on the inhibitory effects of preservatives on spoilage microorganisms in salted turnip

作　　者：王征征[1] 李玉峰[1] 李明元[1] 陈泽平[1] 刘艳全 陈诗晴 姚思敏薇 

机构地区：[1]西华大学食品与生物工程学院,成都610039

出　　处：《中国食品添加剂》2016年第1期119-126,共8页China Food Additives

摘　　要：微生物的繁殖是导致袋装腌制蔬菜腐败变质的根本原因,防腐剂是常用的保持食品新鲜风味的食品添加剂。防腐剂在食品行业中得到广泛应用,能有效抑制食品中微生物的生长繁殖所引起的腐败变质现象,从而延长食品的保存期和货架期。以腌制大头菜中筛选得到的芽孢杆菌(Bacillus sp)、枯草芽孢杆菌(Bacillus Stubtilitus)、巨大芽孢杆菌(Bacillus Megaterium)、产硫芽孢杆菌(Bacillus Boroniphilus)、球形赖氨酸芽孢杆菌(Lysinibacillus Sphaericus)、近邹褶念珠菌(Candida Pararugos)、酵母类念珠菌(Candida Zemplinina)为研究对象,考察了苯甲酸钠、脱氢乙酸钠、山梨酸钾、亚硫酸钠、EDTA对以上腐败菌的抑制作用。在此基础上,探讨了防腐剂复配对大头菜中腐败菌的抑制效果。结果表明,苯甲酸钠、脱氢乙酸钠对大头菜中腐败菌有明显的抑制作用。正交试验优化得到复合防腐剂最佳配方为苯甲酸钠0.4g/L,脱氢乙酸钠0.2g/L。在该复配条件下对于实验中抗性较强的菌株B.Sp、L.Sphaericus有良好的抑制效果,抑制率都在99%以上。The reproduction of microorganism is the basic reason for the spoilage of the pickled vegetables, and the preservative is a food additive to maintain the fresh flavor of food. Preservatives in the food industry has been widely used and they can effectively inhibit the growth and reproduction of microorganisms to extend the shelf life of food. Seven spoilage microbes was screened in salted turnips, Bacillus sp, Bacillus Stubtilitus, Bacillus Megaterium, Bacillus Boroniphilus, Lysinibacillus Sphaericus, Candida Pararugos and Candida Zemplinina, and were separated from pickled rutabaga as the objective strains. The antibacterial effects of Sodium benzoate, sodium dehydroacetate, potassium sorbate, sodium sulfite and EDTA on the strains were then investigated. The synergistic effects of the preservatives were studied. The results showed that sodium benzoate and sodium dehydroacetate had significant inhibitory actions on the main spoilage microbes in rutabaga. Moreover, a compound preservative was optimized as 0.4g/L Sodium benzoate and 0.2g/L sodium dehydroacetate through orthogonal test. This compound preservative exhibited an excellent suppression on two strains of bacteria separated from pickled rutabaga. The suppression rate could reach up to 99%.

关 键 词：腌制大头菜 防腐剂 腐败微生物 抑制效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]