市售酱油中大肠杆菌失活模型的构建  

Establishment of Inactivation Models for Escherichia coli in Soy Sauce

作　　者：章志超 

机构地区：[1]佛山市海天调味食品股份有限公司,广东佛山528500

出　　处：《中国调味品》2016年第7期106-110,共5页China Condiment

摘　　要：为有效防控大肠杆菌给酱油产品带来的质量隐患,通过将大肠杆菌接种于不同等级的生抽酱油和老抽酱油中,监测了不同酱油的氨基酸态氮、可溶性无盐固形物、pH、盐分、全氮和防腐剂添加量等理化指标,同时分析了不同数学模型对描述大肠杆菌在酱油中生长动态的适用性,并对预测模型的可靠性进行了评价。结果表明:不同酱油样品的质量等级均能达到国标要求,老抽酱油的可溶性无盐固形物和盐分均显著高于生抽酱油;酱油质量等级和贮藏温度是影响大肠杆菌失活速率的最主要因素,其中在特级老抽酱油中失活速率最小,而在三级酱油中失活最快,2~8℃冷藏能够显著延缓大肠杆菌的失活;Weibull模型对大肠杆菌在不同酱油中的生长动态的拟合优度R2=0.94~0.99,准确度Af为1.22~2.34,偏差度Bf均为1.00~1.02,预测效果最好;而Logistic模型和修正的Gompertz模型则在多数情况下预测误差较大,预测效果不理想。The aim of this study is to prevent the hidden dangers brought by Escherichia coli （E. coli） in soy sauce. E. coli is inoculated into different kinds of light soy sauce and dark soy sauce. Amino acid nitrogen, soluble saltless solid, pH value, salinity, total nitrogen and preservative content are analyzed. Meanwhile, some predictive models are developed based on the data of kinetic growth of E. coli in soy sauce. The results show that the quality of different soy sauce analyzed reaches national standards. Compared with light soy sauce, the content of soluble saltless solid and salinity is significantly higher in dark soy sauce. The number of E. coli reduces steadily in soy sauce, and the inactivation rate might relate to the quality level of soy sauce and stored-temperature. The inactivation rate is the lowest in the superfine dark soy sauce, and the highest in three-level soy sauce, ll^e inactivation model based on the Weibull equation is the best to predict kinetic growth of E. coli in soy sauce. The R-square, accuracy factors （Af） and bias factors （Bf） from the Weibull model are 0.94~ 0.99, 1. 22~2. 34 and 1. 00~ 1. 02 respectively. However, the logistic model and the modified Gompertz model show great errors in this study.

关 键 词：大肠杆菌 酱油 失活模型 

分 类 号：TS264.21[轻工技术与工程—发酵工程]