芥末酱对几种致病菌的杀菌效果观察  

Observation on the Bactericidal Effect of Mustard Sauce on Several Pathogenic Bacteria

作　　者：黄启红 伍玲燕 黄璇莹 罗锦霞 林钦恒 HUANG Qihong;WU Lingyan;HUANG Xuanying;LUO Jinxia;LIN Qinheng(Institute of Analysis,Guangdong Academy of Sciences(China National Analytical Center,Guangzhou),Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology,Guangzhou 510070,China)

机构地区：[1]广东省科学院测试分析研究所(中国广州分析测试中心),广东省化学测量与应急检测技术重点实验室,广东广州510070

出　　处：《食品安全导刊》2022年第24期110-112,共3页China Food Safety Magazine

摘　　要：目的:通过试验观察中国黄芥末酱、日式芥末酱、法式芥末酱和美式芥末酱4款芥末酱对致病性大肠杆菌8099(Escherichia coli)、伤寒沙门氏菌ATCC14028(Salmonella typhi)、副溶血性弧菌ATCC17802(Vibrio Parahemolyticus)、金黄色葡萄球菌ATCC6538(Staphylococcus aureus)和铜绿假单胞菌CMCC10104(P.Aeruginosa)的杀菌效果。方法:将5×10^(5)~5×10^(7)CFU·mL^(-1)的菌悬液加入25 g样品中,作用5 min后测试菌的含量,从而计算出杀菌率。结果:4款芥末酱对以上5种菌的平均杀菌率均达到85.00%以上,日式芥末酱杀菌效果最好,平均杀菌率可达到99.16%,中国黄芥末酱、美式芥末酱和法式芥末酱平均杀菌率分别为89.32%、87.85%和85.64%。结论:芥末酱有一定的杀菌功效,但因配方种类不同,杀菌效果存在不同程度的差异;4款芥末酱对海产品中最常见的致病菌副溶血性弧菌的杀菌效果最好,对金黄色葡萄球菌的杀菌效果最差;4款芥末酱平均杀菌效果由强到弱的顺序为日式芥末酱>中国黄芥末酱>美式芥末酱>法式芥末酱;日式芥末酱的杀菌效果最好,但也不能杀死所有致病菌,对各种致病菌的杀灭效果也不尽相同。Objective:Observing four mustards of Chinese mustard,Japanese mustard,French mustard and American mustard on pathogenic Escherichia coli 8099,Salmonella typhi ATCC 14028,Vibrio Parahemolyticus ATCC 17802,Staphylococcus aureus ATCC6538 and P.Aeruginosa CMCC10104 bactericidal effect.Method:Add 5×10^(5)to 5×10^(7)CFU·mL^(-1)bacterial suspensions to 25 g sample,test the bacteria content after 5 min,and calculate the sterilization rate.Result:The average bactericidal rates of the 4 wasabi sauces against the 5 kinds of bacteria in the study were above 85.00%,and the average bactericidal rates of Japanese wasabi were 99.16%,89.32%for Chinese yellow wasabi,87.85%for American wasabi and 85.64%for French wasabi.Conclusion:Mustard sauce has a certain bactericidal effect.Different types of formula have different bactericidal effects;four mustards sauce have the best bactericidal effect against Vibrio parahaemolyticus,the most common pathogen in seafood,and has the worst bactericidal effect against Staphylococcus aureus.The order of the average bactericidal effect from strong to weak is Japanese mustard sauce,Chinese yellow mustard sauce,American mustard sauce and French mustard sauce.Japanese mustard sauce has the best sterilization effect,but it cannot kill all pathogenic bacteria.The effect of killing various pathogenic bacteria is also not the same.

关 键 词：芥末酱 致病菌 杀菌率 杀菌效果 

分 类 号：TS264.24[轻工技术与工程—发酵工程]