辅酶Q0的抑菌作用及稳定性研究  

Antimicrobial effect and stability of coenzyme Q0

作　　者：樊秋霞 张艳艳 华姿 师振强 夏效东[1] 张存莉 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品工业科技》2017年第24期38-43,共6页Science and Technology of Food Industry

基　　金：十二五国家科技支撑计划(2015BAD16B08);中央高校基本科研业务费(2452017146)

摘　　要：研究辅酶Q0对6种常见食源性致病菌的抑制效果以及辅酶Q0在温度、pH、可见光和超声下的抑菌稳定性,并采用平板涂布法进一步探究其在食品体系中的抑菌效果。结果表明:辅酶Q0具有良好的抑菌活性,其对金黄色葡萄球菌、单增李斯特菌、副溶血性弧菌的最小抑菌浓度(minimum inhibitory concentration,MIC)分别为0.031、0.025、0.009 mg/m L,对大肠杆菌、鼠伤寒沙门氏菌和阪崎肠杆菌的MIC均为0.250 mg/m L。温度、超声和可见光对辅酶Q0的抑菌活性无明显影响;介质的pH会极大地影响辅酶Q0的抑菌活性。食品体系抑菌实验表明,辅酶Q0在巴氏灭菌奶中对金黄色葡萄球菌的抑制杀灭作用优于在TSB中对金葡菌的抑杀作用;辅酶Q0对豆浆中腐败菌的抑制效果优于乳酸链球菌素。该研究为辅酶Q0在食品、医药行业的利用提供了一定的理论依据。In this study, inhibitory effect of coenzyme Q0 against six common food- borne pathogens and the stability of coenzyme Q0 under temperature, pH, visible light and ultrasound conditions were observed.Antimierobial effect of coenzyme Q0 in food system was explored by plate coating method.Results showed that eoenzyme Q0 had significant antimicrobial activity, the minimum inhibitory concentrations （ MIC ） of eoenzyme Q0 against Staphylococcus aureus, Listeria rnonocytogenes and Vibrio parahaemolyticus were 0.031,0.025 and 0.009 mg/mL, respectively. And the same MIC value of 0.250 mg/mL was observed against Escherichia coli,Salmonella typhimurium and Cronobacter sakazakii.Temperature ultrasound and visible light exhibited slight effect on antimicrobial activity of eoenzyme Q0.The pH had significant impact on antibacterial activity of coenzyme Q0. Antibacterial assay in food systems demonstrated that the inhibition and kill effect of coenzyme Q0 against Staphylococcus aureus in pasteurized milk was better than that in TSB. Coenzyme Q0 showed better inhibitory effect against spoilage bacteria in soybean milk than that of nisin. The study provided theoretical basis for applications of coenzyme Q0 in food and pharmaceutical industry.

关 键 词：辅酶Q0 抑菌活性 稳定性 食品体系 

分 类 号：TS201.3[轻工技术与工程—食品科学]