食品香料4-丙基苯酚对黄曲霉菌的抑制作用研究  

Study on the inhibitory effect of food flavor 4-propyl phenol on Aspergillus flavus

作　　者：张明明[1] 马卫宾 王冲 谢岩黎[1] ZHANG Mingming;MA Weibin;WANG Chong;XIE Yanli(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省粮油食品安全检测与控制重点实验室,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2022年第4期54-60,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：郑州市重大科技创新专项(2020CXZX0077)。

摘　　要：为探究天然酚类食品香料对黄曲霉菌的抑制作用,以山梨酸为阳性对照,采用带药培养基法测定了7种酚类香料对黄曲霉菌的抑菌活性,对筛选出活性较好的4-丙基苯酚进行了最小抑菌浓度的研究,并通过密闭熏蒸法进一步确定了4-丙基苯酚对储藏花生中黄曲霉菌的最小抑菌浓度(MIC)和最小杀菌浓度(MFC)。结果表明:大多数酚类香料对黄曲霉菌有一定的抑制作用,其中4-丙基苯酚的抑菌效果最好,明显优于阳性对照山梨酸;带药培养基法和密闭熏蒸法条件下4-丙基苯酚对黄曲霉菌的MIC分别为0.35、0.04 mg/mL,对储藏花生中黄曲霉菌生长抑制的MIC和MFC分别为1.1、1.7 mg/mL。天然香料4-丙基苯酚对黄曲霉菌具有良好的抑制作用,为开发新型绿色、安全、高效的天然食品防腐剂提供依据和参考。To study the inhibitory effects of natural phenolic food spices on Aspergillus flavus, seven phenolic spices including 4-propylphenol, 2-isopropylphenol, 2-propylphenol, thymol, ethyl maltol, tea polyphenol and maltol were investigated for their antifungal efficacy on Aspergillus flavus by the contact testing with sorbic acid as a positive control. Furthermore, the inhibitory effect of different concentrations of 4-propylphenol, which showed the best antifungal activity among the selected compounds, was further studied by contact testing and fumigation bioassay on the growth of Aspergillus flavus mycelium, and the minimum inhibitory concentration(MIC) and minimum fungicidal concentration(MFC) were determined after incubation in a constant temperature incubator at(28±2) ℃ for 6 days. Moreover, 4-propylphenol was further evaluated as an antifungal fumigant for its practical applicability to control Aspergillus flavus infection on stored peanut seeds, including the fumigation inhibitory and fungicidal effects of different concentrations of 4-propylphenol on the growth of Aspergillus flavus. The results showed that most of the phenolic spices exerted varied inhibitory effect on Aspergillus flavus through the screening with contact testing method. Among these compounds, 4-propylphenol had the best inhibitory effect, and the inhibition rate was about twice as sorbic acid, indicating that its antifungal efficacy was significantly better than the common food preservative sorbic acid. The results also showed that the inhibitory effect of 4-propylphenol on the growth of Aspergillus flavus was dose-dependent, and the MIC of 4-propylphenol on Aspergillus flavus under the conditions of contact testing and fumigation bioassay were 0.35 mg/mL and 0.04 mg/mL, respectively, which indicated that 4-propylphenol could inhibit the growth of Aspergillus flavus at a lower concentration by the fumigation bioassay method with a stronger inhibitory effect. Nevertheless, in comparison with the fumigation bioassay method, a higher concen

关 键 词：黄曲霉菌 4-丙基苯酚 食品香料 抑菌作用 熏蒸 花生 

分 类 号：TS201.2[轻工技术与工程—食品科学]