氧化锌纳米颗粒对小麦储藏过程中微生物生长的影响研究  

Study on the inhibition of ZnO-NPs on microorganisms during wheat storage

作　　者：张敏 高士雅 苏柯瑞 赵金凤 胡锋卫 曹仁杰 张咚咚 ZHANG Min;GAO Shiya;SU Kerui;ZHAO Jinfeng;HU Fengwei;CAO Renjie;ZHANG Dongdong(Engineering Research Center of Grain Storage and Security of Ministry of Education,College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,郑州450001

出　　处：《中国食品添加剂》2022年第8期1-7,共7页China Food Additives

基　　金：国家自然科学基金项目(32001745);中国科协第五届(2019-2021年度)青年人才托举工程项目(2019QNRC001);河南省高等学校重点科研项目(20B55003)。

摘　　要：小麦作为我国的主要储备粮种之一,也是世界上的主要运输交易粮种之一,因其营养丰富、带菌量大、易发生虫害等因素,在小麦的长期储藏及运输过程中较容易的发生腐败、霉变、真菌毒素超标等问题。本文以前期制备的无机纳米抑菌材料氧化锌纳米颗粒(zinc oxide nanoparticles,ZnO-NPs)为基础,探索了将氧化锌纳米颗粒作为微生物抑制剂,添加到小麦的储藏过程中。在7周的模拟储藏试验中,与对照组相比,添加了ZnO-NPs后,小麦表面细菌和霉菌的生长繁殖均得到了显著抑制,同时小麦的主要品质指标面筋吸水率和降落数值并没有明显的劣变。研究结果表明,ZnO-NPs有助于抑制小麦表面微生物的生长繁殖,同时不会加快小麦的品质劣变,能够为确保小麦安全储藏开发新的微生物抑制剂提供数据支撑。As one of the main stored grains in China,wheat is also one of the main transportation and trading grain in the world.Due to its rich nutrition,large number of bacteria and easy occurrence of insect pests,wheat is prone to corruption,mildew,mycotoxin and other problems in the long-term storage and transportation.Based on the inorganic nano antibacterial material zinc oxide nanoparticles prepared in the early stage,this paper explored the addition of zinc oxide nanoparticles as microbial inhibitors to the storage process of wheat.In the 7-week simulated storage,compared with the control group,the growth of bacteria and mold on wheat surface were significantly inhibited after adding ZnO-NPs,and the main quality,water absorption of gluten and falling number,of wheat did not deteriorate significantly.The results showed that ZnO-NPs could help to inhibit the growth of microorganisms on the surface of wheat without accelerating the quality deterioration of wheat.It could provide data support for ensuring the safe storage of wheat and developing new microbial inhibitors.

关 键 词：氧化锌纳米颗粒 抑制 细菌 霉菌 小麦储藏 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS213.4[轻工技术与工程—食品科学与工程]