2-羟丙基-β-环糊精/葡萄籽提取物包合物对羊肚腐败菌的抑制作用及保鲜效果  

Antibacterial Activity and Preservative Effect of Inclusion Complex of Grape Seed Extract(GSE)with(2-Hydroxypropyl)-β-Cyclodextrin(HP-β-CD)against Spoilage Bacteria in Lamb Tripe

作　　者：钟媛媛 李文慧 卢士玲[1] 王庆玲[1] 冉丽丹 董娟[1] ZHONG Yuanyuan;LI Wenhui;LU Shiling;WANG Qingling;RAN Lidan;DONG Juan(The Food College,Shihezi University,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品科学》2020年第15期224-230,共7页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660480);石河子大学高层次启动项目(RCSX201714)。

摘　　要：为探究包合物对羊肚腐败菌的抑制作用及保鲜效果,采用共沉积法制备含不同物质的量之比的葡萄籽提取物(grape seed extract,GSE)与2-羟丙基-β-环糊精((2-hydroxypropyl)-β-cyclodextrin,HP-β-CD)的包合物,利用傅里叶变换红外光谱仪、差示扫描量热仪和扫描电子显微镜研究分析了包合物的结构。此外,对羊肚的腐败菌进行了分离鉴定,并研究了包合物(n(GSE)∶n(HP-β-CD)=1∶2)对分离出的腐败菌的抑制作用,同时以羊肚贮藏期间的pH值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、感官评价作为新鲜度评价指标,探明包合物对羊肚的保鲜效果。结果表明:共沉积法成功制备了包合物。羊肚中分离获得的腐败菌主要有7株,其中包合物(1∶2)对金黄色葡萄球菌和大肠杆菌抑菌活性效果最强,抑菌圈直径分别为15.13、18.11 mm。4℃贮藏期间,与空白相比,3种不同物质的量之比的包合物能有效降低羊肚中的TVB-N含量和pH值,感官评价在6 d内保持在可接受范围,而1∶2的包合物对羊肚的保鲜效果最优。因此,本实验结果可为开发新型肉制品抑菌保鲜材料提供理论依据。The inclusion complexes of grape seed extract(GSE)with(2-hydroxypropyl)-β-cyclodextrin(HP-β-CD)at different molar ratios were prepared by the co-precipitation method.The structures of the inclusion complexes were characterized by Fourier transform infrared spectroscopy(FTIR),differential scanning calorimetry(DSC)and scanning electron microscopy(SEM).In addition,the inhibitory effect of the inclusion complex with GSE:HP-β-CD ratio=1:2 on seven strains of spoilage bacteria isolated from lamb tripe was studied.At the same time,the pH,total volatile basic nitrogen(TVB-N)content and sensory evaluation scores during storage were determined as freshness indices to explore the preservative effect of the inclusion complex on lamb tripe.The results showed that the formation of the inclusion complex was confirmed by FTIR spectroscopy,DSC and SEM.Seven strains of spoilage bacteria were isolated from lamb tripe.The inclusion complex with GSE:HP-β-CD ratio=1:2 had the strongest bacteriostatic activity against Staphylococcus aureus and Escherichia coli causing the spoilage of lamb tripe,with diameters of bacteriostatic circles of 15.13 and 18.11 mm,respectively.Compared with the blank group,the three inclusion complexes could effectively reduce the TVB-N content and pH of lamb trip,and keep the sensory evaluation within an acceptable range of e during 6 d of storage at 4℃,with the greatest effect being observed at a GSE:HP-β-CD ratio of 1:2.Thus,these experimental results provide theoretical evidence for the development of novel preservatives meat products.

关 键 词：葡萄籽提取物 包合物 羊肚 腐败菌 保鲜 

分 类 号：TS251.95[轻工技术与工程—农产品加工及贮藏工程]