防腐剂对腌制韭菜根中腐败细菌的抑制效果研究  

Study on the Inhibition Effect of Preservatives on Putrefactive Bacteria in Pickled Leek Roots

作　　者：胡秀虹 黄意 汤承浩 韦国兰 王翔 HU Xiu-hong;HUANG Yi;TANG Cheng-hao;WEI Guo-lan;WANG Xiang(School of Life and Health Science,Kaili University,Kaili 556011,China;Engineering and Technology Research Center for Comprehensive Utilization of National Medicine in Qiandongnan Prefecture,Kaili 556011,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556011 [2]黔东南民族药综合利用工程技术研究中心,贵州凯里556011

出　　处：《中国调味品》2020年第3期67-72,共6页China Condiment

基　　金：贵州省科技计划项目(黔科合LH字[2016]7326号);贵州省教育质量提升工程项目(黔教合KY字[2014]228)

摘　　要：以腌制韭菜根中筛选得到的巨大芽孢杆菌(Bacillus megaterium)、莴苣不动杆菌(Acinetobacter lactucae)、解淀粉芽孢杆菌(Paenibacillus amylolyticus)、土杨芽孢杆菌(Bacillus toyonensis)、蜡样芽孢杆菌(Bacillus cereus)为研究对象,通过单因素试验考察了乙二胺四乙酸二钠(EDTA)、苯甲酸钠、山梨酸钾、脱氢乙酸钠对供试菌的抑制作用,采用正交试验进一步探讨了防腐剂复配的效果。结果表明,EDTA、苯甲酸钠、山梨酸钾、脱氢乙酸钠对以上供试菌具有不同程度的抑制效果,其IC50分别为0.1422~0.3872 g/kg、0.0233~0.0999 g/kg、0.0238~0.3203 g/kg、0.0353~0.2342 g/kg,抑菌效果从高到低依次为苯甲酸钠>脱氢乙酸钠>山梨酸钾>EDTA。正交试验优化得到复合防腐剂最佳配方为苯甲酸钠0.2 g/kg,脱氢乙酸钠0.3 g/kg,其对腌制韭菜根中腐败菌的抑制率达94.2%~99.9%,具有较好的防腐保鲜作用。Bacillus megaterium,Acinetobacter lactucae,Paenibacillus amylolyticus,Bacillus toyonensis and Bacillus cereus are selected from the pickled leek roots as the research objects.The inhibition effects of EDTA,sodium benzoate,potassium sorbate and sodium dehydroacetate on the tested bacteria are investigated by single factor test and the compounding effects of preservatives are studied by orthogonal test.The results show that EDTA,sodium benzoate,potassium sorbate and sodium dehydroacetate have different degrees of inhibitory effects on the above-mentioned bacteria,with IC50 of 0.1422~0.3872 g/kg,0.0233~0.0999 g/kg,0.0238~0.3203 g/kg and 0.0353~0.2342 g/kg respectively.The sequence of inhibitory effects from high to low is sodium benzoate>sodium dehydroacetate>potassium sorbate>EDTA.The optimal formula of the compound preservatives is 0.2 g/kg sodium benzoate and 0.3 g/kg sodium dehydroacetate.The inhibition rate of the compound preservatives to the putrefactive bacteria in the pickled leek roots is 94.2%~99.9%,which has a better preservation effect.

关 键 词：腌制韭菜根 防腐剂 复配 腐败细菌 抑制效果 

分 类 号：TS201.3[轻工技术与工程—食品科学]