半乳糖基甘油月桂酸单酯的抑菌活性和稳定性  

Antimicrobial Properties and Stability of Galactosyl Monolaurin

作　　者：刁明明[1] 齐丹萍 张充[1] 别小妹[1] 吕凤霞[1] 陆兆新[1] 赵海珍[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2016年第15期1-6,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301558);中央高校基本科研业务费专项资金项目(KJQN201427)

摘　　要：研究半乳糖基甘油月桂酸单酯对食品中几种常见腐败菌的抑菌作用及其稳定性。方法：采用倍比稀释法测定半乳糖基甘油月桂酸单酯对5种细菌和3种真菌的最小抑菌浓度（minimuminhibitoryconcentration,MIC）。同时以大肠杆菌和蜡样芽孢杆菌为指示菌,研究pH值、温度、紫外线照射及NaCl质量分数对半乳糖基甘油月桂酸单酯抑菌稳定性的影响。结果：半乳糖基甘油月桂酸单酯对大肠杆菌、蜡样芽孢杆菌等5种细菌具有较好的抑菌活性,而对黄曲霉、黑曲霉和酿酒酵母等真菌的抑制效果不明显或无抑制效果。半乳糖基甘油月桂酸单酯对荧光假单胞菌的MIC为0.078mg/mL,对大肠杆菌、枯草芽孢杆菌、蜡样芽孢杆菌和金黄色葡萄球菌的MIC均为0.156mg/mL。半乳糖基甘油月桂酸单酯在pH5~8范围内具有较好的抑菌活性,经温度和紫外线照射处理后,抑菌活性有微弱下降,随着NaCl质量分数的增加,其抑菌活性显著下降。Antimicrobial properties and stability of galactosyl monolaurin were investigated in this study. The minimuminhibitory concentration （MIC） of galactosyl monolaurin against five bacteria and three fungi from foods were determinedby doubling dilution method. Escherichia coli and Bacillus cereus were used as indicator bacteria to investigate the effectsof temperature, pH, UV irradiation and salt concentration on the stability of galactosyl monolaurin. Results showed that galactosylmonolaurin could inhibit five tested bacteria and had little or no effect on the growth of three tested fungi. The MIC of galactosylmonolaurin against Pseudomouas fluorescens was 0.078 mg/mL, and the same MIC value of 0.156 mg/mL was observed againstEscherichia coli, Bacillus subtilis, Bacillus cereus and Staphylococcus aureus. In the pH range of 5 to 8, the antibacterial activityof galactosyl monolaurin was stable. Temperature and UV irradiation showed little effect on the antimicrobial activity of galactosylmonolaurin. With increasing NaCl concentration, this antimicrobial activity decreased significantly.

关 键 词：半乳糖基甘油月桂酸单酯 抑菌活性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]