连翘苷与防腐剂协同抑菌及在肉糜保鲜中的应用  

Synergistic Antibacterial Effect of Phillyrin and Preservatives and Its Application in the Preservation of Minced Meat

作　　者：张俊顺 郭阳[1] 杨雪[1] 包怡红[1,2] Zhang Junshun;Guo Yang;Yang Xue;Bao Yihong(College of Forestry,Northeast Forestry University,Harbin 150040;Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040)

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]黑龙江省森林食品资源利用重点实验室,哈尔滨150040

出　　处：《中国食品学报》2021年第11期133-143,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省自然科学基金重点项目(ZD2019C002);“十三五”国家重点研发计划重点专项(2017YFC1601901)。

摘　　要：基于连翘苷的最低抑菌浓度(MIC)及与乳酸链球菌素(Nisin)、山梨酸钾及亚硝酸钠协同抑菌作用,探讨其对金黄色葡萄球菌、大肠杆菌、沙门氏菌和枯草芽孢杆菌4种供试菌的抑菌效果和最佳抑制复配方案,并在肉糜保藏中进行验证。试验结果表明:连翘苷与亚硝酸钠复配使用对4种供试菌的复配抑菌指数(FICI)最小,对金黄色葡萄球菌、大肠杆菌、沙门氏菌和枯草芽孢杆菌的FICI值分别为0.19,0.38,0.57和0.63,对4种供试菌的抑菌效果均为协同或相加作用。加入复配抑菌剂的试验组肉糜pH值增长0.49%,对照组增长1.80%;试验组肉糜中菌落总数增长88.09%,对照组增长214.29%;试验组肉糜的TBARS值增长90.63%,对照组增长200%。结论:复配抑菌剂可抑制肉糜中细菌的繁殖,减缓肉糜的氧化,并对肉糜颜色具有一定的保护作用。Based on the minimum inhibitory concentration(MIC)of phillyrin and the synergistic antibacterial effect with Nisin,potassium sorbate and sodium nitrite,this study explored the antibacterial effects on Staphylococcus aureus,Escherichia coli,Salmonella and Bacillus subtilis.Besides,the best compounding antibacterial scheme were verified in the preservation of minced meat.The test results showed that the combined use of phillyrin and sodium nitrite had the lowest compound inhibitory index(FICI)for the four tested bacteria,and the FICI values for Staphylococcus aureus,E.coli,Salmonella and Bacillus subtilis were 0.19,0.38,0.57 and 0.63,respectively,the antibacterial effects on the four test bacteria are all synergistic effects or additive effects.The pH of the minced meat of the experimental group added with the compound antibacterial agent increased by 0.49%,the control group increased by 1.80%;the total number of colonies in the minced meat of the experimental group increased by 88.09%,the control group increased by 214.29%;the TBARS value of the minced meat of the experimental group increased by 90.63%,and the control group increased200%,so the compound antibacterial agent can inhibit the bacterial growth in minced meat,slow down the oxidation of minced meat,and have a certain protective effect on the color of minced meat.

关 键 词：连翘苷 协同抑菌 肉糜保藏 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]