阿魏酸对熏马肠发酵过程中组胺及产组胺微生物的影响  

Effect of Ferulic Acid on Accumulation of Histamine and Histamine-Producing Bacteria in Smoked Horsemeat Sausages

作　　者：赵利利[1] 薛林林 李彬彬[1] 蒋艾廷 卢士玲[1] ZHAO Lili;XUE Linlin;LI Binbin;JIANG Aiting;LU Shiling(College of Food,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品与生物技术学报》2020年第6期39-46,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31360392)。

摘　　要：阿魏酸是一种很好的天然植物提取物,它具有多种生理功能,对多种疾病,包括癌症、糖尿病、心血管和神经性疾病都有广泛的治疗作用。作者在熏马肠发酵过程中分别添加质量分数为0、100、300、500 mg/kg的阿魏酸,研究阿魏酸对熏马肠中组胺质量分数等安全指标影响。采用高效液相色谱法(High Performance Liquid Chromatography,HPLC)检测熏马肠中的组胺质量分数,利用变性梯度凝胶电泳(PCR-DGGE)技术分析阿魏酸对熏马肠中产组胺微生物的抑制作用。结果表明:阿魏酸能显著(P<0.05)抑制肠细菌、微球菌/葡萄球菌以及假单胞菌属的生长繁殖,对乳酸菌的抑制作用不显著(P>0.05)。同时,阿魏酸能够很好地抑制产组胺微生物的生长,对控制组胺在熏马肠中的质量分数值起到非常显著的作用。组胺质量分数呈先增加后减少的趋势,在发酵第7天时达到最大值。发酵结束时,300 mg/kg的阿魏酸处理组对于组胺抑制效果最好,为30.71 mg/kg(干质量),相对于对照组降低了43.26%。所以,阿魏酸是一种能够显著抑制组胺的优良添加物,在发酵香肠中具有很好的应用前景。Ferulic acid,a good natural plant extract,has many physiological functions and exhibits a wide range of therapeutic effects against various diseases,including cancer,diabetes,cardiovascular and neurodegenerative diseases.The study examined the effect of ferulic acid at different levels(0,100,300,500 mg/kg)on histamine in smoked horse sausages using high performance liquid chromatography.Parameters such as microbiological growth,pH and moisture content were also evaluated.The results revealed that ferulic acid significantly reduced the numbers of Staphylococcus,Enterobacteriaceae and Pseudomonas compared to the control(P<0.05),but the inhibitory effects on Lactic acid bacteria were not significant(P>0.05).Moreover,ferulic acid suppressed the growth of histamine-producing bacteria based on traditional microbiological methods and PCR-DGGE analyses,and thus significantly reduced the accumulation of histamine(P<0.05).The content of histamine increased first,reaching a maximum after day 14,and then decreased.The treatment with 300 mg/kg ferulic acid gave the lowest content of histamine(30.71 mg/kg),which was reduced by 43.26%compared with the control after day 28.In conclusion,ferulic acid was an excellent additive which could inhibit histamine production remarkably and had a great application in food industry in fermented sausages.

关 键 词：阿魏酸 组胺 产组胺微生物 变性梯度凝胶电泳(PCR-DGGE) 

分 类 号：TS207.7[轻工技术与工程—食品科学]