樟树叶多酚抑菌活性及在冷藏草鱼肉保鲜中的应用  

Antibacterial activity and application on grass carp muscle in cold storage of camphor tree leaves' polyphenol

作　　者：李应洪[1] 李忠海[1] 付湘晋[1] 张慧[1] LI Ying-hong;LI Zhong-hai;FU Xiang-jin;ZHANG Hui(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2018年第5期128-130,141,共4页Food and Machinery

基　　金：国家自然科学基金青年项目(编号:31601502)

摘　　要：为研究樟树叶多酚的抑菌活性及其对食品保鲜的效果,测定樟树叶多酚对7株常见致病菌、腐败菌的最低抑菌浓度、最低杀菌浓度,并研究其对冷藏草鱼肉菌落总数、pH值、挥发性盐基氮含量、三甲氨含量的影响。结果表明,樟树叶多酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、青霉、黑曲霉、毛霉等均有明显抑制作用,抑菌效果顺序为:荧光假单胞菌>枯草芽孢杆菌>金黄色葡萄球菌=大肠埃希菌>青霉=黑曲霉=毛霉;最小抑菌浓度分别为0.500,0.625,1.250,1.250,2.500,2.500,2.500mg/mL;最小杀菌浓度分别为1.000,1.250,2.500,2.500,2.500,2.500,2.500mg/mL。新鲜草鱼肉添加5,10mg/g樟树叶多酚,可明显抑制冷藏草鱼肉中微生物生长,鱼肉pH值、挥发性盐基氮含量、三甲氨含量增加速度明显降低,使冷藏鱼肉货架期从3d分别延长至6,8d。樟树叶多酚可作为鱼肉保鲜用天然抑菌剂。To investigate the antibacterial activity of camphor tree leaves＇ polyphenol in food preservation,the effect of camphor tree leaves＇ polyphenol was studied,on 7 strains of pathogenic bacteria and spoilage bacteria,and the minimum inhibitory concentration（MIC）and minimum bactericidal concentration（MBC）were determined.Furthermore,the effect of camphor tree leaves＇ polyphenol on the total colony,pH value,total volatile basic nitrogen（TVB-N）content and trimethylamine content of grass carp meat during cold storage was investigated.The camphor tree leaves＇ polyphenol inhibited these strains effectively,the MIC on Pseudomonas fluorescens,Bacillus subtilis,Staphylococcus aureus,Escherichia coli,Penicillium citrinum,Aspergillus niger, Mucor mucedo were 0.500,0.625,1.250,1.250,2.500,2.500 mg/mL,respectively,and the MBC were 1.000,1.250,2.500,2.500,2.500,2.500,2.500 mg/mL,respectively.The camphor tree leaves＇ polyphenol can significantly inhibit the growth of microorganisms in the fish,and the pH value,TVB-N content,and trimethylamine content increased slower than that of the control,the shelf life of refrigerated fish increased from 3 days to6 days,8 days for 5,10 mg/g treatment,respectively.The camphor tree leaves＇ polyphenol could be used as effective natural antibacterial agent in fish meat preservation.

关 键 词：樟树 多酚 抑菌 荧光假单胞菌 草鱼 挥发性盐基氮 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]