天然生物抗菌剂纳他霉素在食品中的应用及研究进展  

Application and Research Progress of Natural Bio-antibacterial Agent Natamycin in Food

作　　者：宋雪健 张东杰[1] 王洪江[1] 李志江[1] 于金池[1] SONG Xue-jian ZHANG Dong-jie WANG Hong-jiang LI Zhi-jiang YU Jin-chi(Heilongjiang Bayi Agricultural University, College of Food, Daqing 163319, China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《保鲜与加工》2017年第5期129-135,共7页Storage and Process

基　　金：国家科技支撑计划项目(2015BAD16B05)

摘　　要：纳他霉素具有多烯大环内酯结构,是一种天然生物抗菌剂,在食品中具有广泛的应用前景。它能有效地抑制霉菌和酵母菌等真菌,具有高效、无毒、安全、广谱等特性,可替代传统化学抗菌剂。文章主要概述了纳他霉素的理化性质、抑菌机制和安全性,总结其在乳制品、肉及其制品、焙烤食品、水果及其制品和调味品等食品中的应用效果,同时论述了其在食品包装领域中的研究进展,指出了纳他霉素在以上应用中存在的不足,并对其进行了展望,为纳他霉素在食品及包装领域中的应用提供了应用参考和研究案例。Natamycin, a naturally occurring bio-antifungal agent, has a polyene macrocyclic lactone structure and a wide application prospect in the food industry. Natamycin is able to effectively inhibit mold and yeast, with high efficiency, non-toxic, safe, broad-spectrum characteristics, could replace the traditional chemical antibacterial agent. The article mainly summarizes the physical-chemical properties, antibacterial mechanism and safety of natamycin, reviews its application in dairy products, meat products, baked goods, fruits and its derived products and condiments, and discusses the research progress of natamycin applied in the food packaging, and then points out the deficiencies in the above application and prospects for the application and development in the future, which will provide reference and research case for the applications of natamycin in the field of food and packaging.

关 键 词：纳他霉素 真菌 抗菌剂 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]