电子加速器辐照对弱酸性防腐剂抑菌性的影响  

Effect of Irradiation Using Electron Accelerator on the Weak Acid Preservatives

作　　者：陈雪[1,2] 高美须 崔承弼[3] 沈月[1] 杨丽[1] 徐晶[2] Chen Xue;Gao ieixu;Cui Chengbi;Shen Yue;Yang Li;Xu Jing(Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193;College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002,Jilin;College of Agriculture,Yanbian University,Yanji 133002,Jilin)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]通化师范学院食品科学与工程学院,吉林通化134002 [3]延边大学农学院,吉林延吉133002

出　　处：《中国食品学报》2018年第9期210-216,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑项目(2014BAA03B05)

摘　　要：研究电子加速器对弱酸性防腐剂抑菌性的影响。选取固态粉末和溶液状态的常用弱酸性防腐剂——丙酸钠、丙酸钙、山梨酸钾和双乙酸钠为研究对象,用剂量为0,5,10,15,30 k Gy的电子加速器辐照处理,酶标比浊法观察辐照前、后防腐剂对试验目标菌株革兰氏阴性(G-)菌肠炎沙门氏菌、福氏志贺氏菌、大肠杆菌、中耶氏菌和革兰氏阳性(G+)菌单增李斯特菌、金黄色葡萄球抑菌性的变化。试验结果表明:电子加速器对固态弱酸性防腐剂抑菌性影响虽较小,但可引起丙酸钙对沙门氏菌、志贺氏菌的抑菌性增强,丙酸钠对金黄色葡萄球菌的抑菌性增强,山梨酸钾对金黄色葡萄球菌、中耶氏菌和志贺氏菌的抑菌性增强;溶液状态的弱酸性防腐剂可引起丙酸钠对金黄色葡萄球菌、李斯特菌和大肠杆菌的抑菌性增强,丙酸钙对沙门氏菌、中耶氏菌、李斯特菌、志贺氏菌和金黄色葡萄球菌的抑菌性增强,双乙酸钠对大肠杆菌、志贺氏菌、沙门氏菌和金黄色葡萄球菌的抑制作用增强,山梨酸钾对试验全部细菌的抑菌性增加,辐照对溶液状态防腐剂抑菌性的影响比对固态防腐剂粉末大。G+菌比G-菌对辐照防腐剂抑菌性的变化更为敏感。与前期报道γ射线辐照防腐剂效应比较,电子加速器辐照对防腐剂抑菌性的影响更大。经剂量5~30 k Gy的电子加速器辐照,对防腐剂的抑菌性没有负面影响。在该辐照剂量范围,可提高防腐剂的抑菌性。本研究结果为添加防腐剂的食品辐照处理提供参考。The objective of this study is to evaluate the effects of electron accelerator irradiation on antimicrobial activity of weak acid preservatives. The preservatives including sodium propionate, calcium propionate, potassium sorbate and sodium diacetate were selected as research material. All the preservatives that were solid power or solution were treated at the irradiation dose of 0, 5, 10, 15 and 30 k Gy by the 10 Me V/15 k W electron accelerator. The antibacterial activities of tested preservatives before and after irradiation on the growth of gram negative（G-） bacteria Salmonella enteritidis（S. enteritidis）, Shigella castellani（S. castellani）, Escherichia coli（E. coli）, Yersinia enteroeolitica（Y. enteroeolitica）, and gram positive（G＋） bacteria Listeria monocytogenes（L. monocytogenes）, Staphylococcus aureus（S. aureus） were observed by the enzyme-linked turbidimetry method. The results showed that the electron beam irradiation had little effect on the antibacterial activity of solid acid preservatives, but could enhance the inhibitory effect for S. enteritidis, such as enhancing the inhibitory effect of potassium sorbate on S. aureus, S. castellani and Y. enteroeolitica. Irradiated preservatives under liquid condition could cause the increase of the inhibitation ability, such as sodium propionate＇s inhibition ability on L. monocytogenes and S. aureus, E. coli, and other 3 preservatives＇ inhibition ability on all tested bacteria. The irradiation effects were different among different preservatives both under solid and solution conditions, and the preservative irradiated on under solution condition was more sensitive than that under solid condition. The increase of inhibitation effects for 4 preservatives was all observed at the 5 k Gy irradiation dose, and there was no significant difference among the samples at the 5, 10, 15 and 30 k Gy irradiated doses. The growth of used G＋and G-bacteria was inhibited differently by the irradiated preservatives. The G＋bacteria L. monocy

关 键 词：电子加速器辐照 防腐剂 抑菌性影响 

分 类 号：TS202.3[轻工技术与工程—食品科学]