纳他霉素在月饼中抑菌防腐的研究  

Preservative effect of natamycin in moon cakes

作　　者：李柯欣[1] 江燕竹[1] 覃平[1] 张国栋[1] 莫洪 

机构地区：[1]西华大学食品与生物工程学院,成都610039 [2]雅途生物技术(成都)有限公司,成都610041

出　　处：《中国食品添加剂》2016年第3期138-142,共5页China Food Additives

基　　金：四川省教育厅自然科学重点项目(08ZA028);西华大学学科建设专项经费(10205188)

摘　　要：纳他霉素作为一种天然的食品添加剂,对真菌具有广谱和高效的抑制和杀灭作用。本文采用不同浓度的纳他霉素处理液对月饼进行处理,研究了纳他霉素在月饼中的抑菌防腐作用,并与焙烤食品中常用的其他防腐剂进行了比较。论文也研究了纳他霉素和山梨酸钾对月饼的复合防腐效果。实验结果表明,纳他霉素应用于月饼表面防腐,其处理液的最佳浓度为300~400mg/kg。最佳防腐效果的复合配比为：纳他霉素处理液浓度0.4g/kg,山梨酸钾8g/kg。在生产实际应用中,纳他霉素和山梨酸钾的复配使用,能很好的抑制月饼中细菌真菌的生长,可使月饼保质期,在28℃恒温贮藏条件下,达到60d以上。Natamycin,a natural food additive,has a broad spectrum and high efficient inhibitory effect against fungi. In the experiment,the preservation and antimicrobial effect of different concentrations of natamycin were tested in moon cakes. The preservative effects between natamycin and other common food preservatives were also studied. The combination of natamycin and potassium sorbate was applied in moon cake to obtain optimum preservative effect. The results are as follows ：natamycin 300 ~ 400mg/kg,ratio of natamycin concentration of 0.4g/kg and potassium sorbate 8g/kg. Under the above conditions moon cake kept fresh at 28 ℃ storage condition for more than 60 days.

关 键 词：纳他霉素 山梨酸钾 月饼 防腐 生物防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]