多指标评价美拉德反应产物的抑菌性能  

Multi-index evaluation on the antibacterial property of Maillard reaction products

作　　者：章银良[1,2] 李鑫 蔡亚玲 ZHANG Yinliang;LI Xin;CAI Yaling

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《肉类工业》2019年第4期53-57,共5页Meat Industry

基　　金：河南省科技攻关项目(182102110094)"食品生产与安全河南省协同创新中心"研究生创新基金(FCICY201610)

摘　　要：主要研究前期试验中筛选出的两种美拉德反应产物(葡萄糖精氨酸MRPs和果糖赖氨酸MRPs)对11种指示菌的抑菌作用。以抑菌圈直径,菌落总数,抑菌率,最小抑菌浓度(MIC)为考察指标进行单因素试验测定,对比研究两种美拉德反应产物分别对多种指示菌抑菌作用的强弱。综合分析实验结果得出葡萄糖精氨酸美拉德反应产物对MQ1-23(真菌)的抑制效果最明显,果糖赖氨酸美拉德反应产物对Top10(细菌)的抑制效果较佳。The antibacterial effect of two kinds of Maillard reaction products (glucose arginine MRPs and fructose lysine MRPs) screened in the previous experiments on 11 kinds of indicator bacteria were mainly studied. The antibacterial circle diameter, total number of bacterial colony, inhibitory rate, and minimal inhibitory concentration (MIC) were taken as index of investigation, and single factor experiment was determined, and strength of antibacterial effect of two kinds of Maillard reaction products on the various indicator bacteria were compared and studied. The results were analyzed synthetically and it was obtained that the inhibitory effect of glucose arginine Maillard reaction products on MQ1 -23 (fungi) was the most obvious, and the inhibitory effect of fructose lysine Maillard reaction products on Top10 (bacteria) was better.

关 键 词：美拉德产物 抑菌圈 菌落总数 抑制率 最小抑菌浓度 

分 类 号：TS202.3[轻工技术与工程—食品科学]