姜黄素联合乙二胺四乙酸对荧光假单胞菌的光动力灭活作用  

Photodynamic Inactivation Effect of Curcumin Combined with Ethylene Diamine Tetraacetic Acid on Pseudomonas fluorescens

作　　者：王洋[1] 赵瑜玲 陈孟涵 张锦锦 臧明伍[2] 赵紫华[1] 郝建雄[1] 韩俊华[1] WANG Yang;ZHAO Yuling;CHEN Menghan;ZHANG Jinjin;ZANG Mingwu;ZHAO Zihua;HAO Jianxiong;HAN Junhua(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;China Meat Research Center,Beijing 100068,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018 [2]中国肉类食品综合研究中心,北京100068

出　　处：《食品科学》2022年第21期8-15,共8页Food Science

基　　金：国家自然科学基金面上项目(31972170);河北省自然科学基金面上项目(C2019208213)。

摘　　要：为探讨姜黄素对荧光假单胞菌的光动力灭活(photodynamic inactivation,PDI)作用,提高光动力杀菌效果,本研究以乙二胺四乙酸(ethylene diamine tetraacetic acid,EDTA)为协同剂,对PDI的应用条件进行优化,探讨姜黄素联合EDTA对荧光假单胞菌生物膜的PDI作用,并进一步将姜黄素联合EDTA应用于新鲜猪肉的保鲜。结果表明,与空白组相比,0.5%(质量分数,下同)EDTA与75μmol/L姜黄素经光照(功率密度200 mW/cm^(2)、波长460 nm、光照时间20 min),荧光假单胞菌的菌落数对数值减小了6.40(lg(CFU/mL)),玻璃及丙烯腈二乙烯丁二烯树脂(acrylonitrile-butadiene-styrene,ABS)板表面生物膜中荧光假单胞菌菌落数对数值分别减小4.57、6.60(lg(CFU/mL)),均显著高于单独使用姜黄素组的灭活效果(P<0.05)。新鲜猪肉经75μmol/L姜黄素和0.5%EDTA处理并光照后(功率密度100 mW/cm^(2)、波长460 nm、光照时间20 min),与空白组相比,保存到第10天其表面荧光假单胞菌菌落数对数值减小3.05(lg(CFU/mL)),质量损失率为2.14%,色差ΔE随姜黄素浓度增加而增大;且处理后的猪肉随贮藏时间的延长pH值变化缓慢。说明PDI处理对猪肉的感官品质影响较小,能较好地维持猪肉pH值,对猪肉表面荧光假单胞菌有显著抑制作用。结论:姜黄素联合EDTA的PDI处理显著延长了猪肉的保鲜期,本研究可为光动力技术在食品杀菌及贮藏保鲜中的应用提供新的理论参考和技术支持。In order to investigate the photodynamic inactivation(PDI)effect of curcumin on Pseudomonas fluorescens and to improve the efficiency of photodynamic sterilization,ethylene diamine tetraacetic acid(EDTA)was used as a synergist to enhance the bactericidal efficacy of curcumin and the PDI conditions were optimized.The PDI effect of curcumin combined with EDTA on P.fluorescens biofilm was investigated.Curcumin combined with EDTA was further applied to the preservation of fresh pork.The results showed that after 20 min of illumination at a power density of 200 mW/cm^(2)and a wavelength of 460 nm,the total count of P.fluorescens was decreased by 6.40(lg(CFU/mL))by treatment with 0.5%(m/V)EDTA and 75μmol/L curcumin,and the count of P.fluorescens in the biofilms formed on glass and acrylonitrile-butadiene-styrene(ABS)plates by 4.57 and 6.60(lg(CFU/mL)),respectively;the effect of the combined treatment was significantly more pronounced than that of curcumin alone(P<0.05).Fresh pork was treated with 75μmol/L curcumin and 0.5%EDTA and illuminated at a power density of 100 mW/cm^(2)and a wavelength of 460 nm for 20 min.On day 10 of storage,the count of P.fluorescens on pork was decreased by 3.05(lg(CFU/mL))compared to the untreated control group,and the mass of pork was decreased by 2.14%.The color differenceΔE increased with increasing curcumin concentration.The pH of the treated pork changed slowly during storage.It was indicated that PDI treatment had a slight impact on the sensory quality of pork while maintaining its pH,and significantly inhibited the proliferation of P.fluorescens on it.In conclusion,photodynamic treatment using curcumin combined with EDTA significantly prolongs the shelf life of pork.This study is expected to provide a new theoretical reference and technical support for the application of photodynamic technology in food sterilization and preservation.

关 键 词：姜黄素 光动力灭活 荧光假单胞菌 乙二胺四乙酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]