一种天然成分保鲜除味剂对饭菜抑菌保鲜效果观察  

Observation on a natural preservative deodorant on antibacterial and fresh-keeping effect of meal

作　　者：汪静 张悦怡 陶嘉悦 王钐 王如峰 张东伟 WANG Jing;ZHANG Yue-yi;TAO Jia-yue;WANG Shan;WANG Ru-feng;ZHANG Dong-wei(School of Life Sciences,Beijing University of Chinese Medicine,Beijing 102488;School of Traditional Chinese Medicine,Beijing University of Chinese Medicine,China)

机构地区：[1]北京中医药大学生命科学学院,北京102488 [2]北京中医药大学中医学院

出　　处：《中国消毒学杂志》2023年第6期407-411,共5页Chinese Journal of Disinfection

基　　金：国家重点研发计划(2018YFC1704506);国家自然科学基金项目(NSFC82074235)。

摘　　要：目的 研究以山楂核干馏液为主要成分的天然保鲜除味剂对饭菜抑菌保鲜效果和主要菌群结构的影响。方法 采用该天然保鲜除味剂对饭菜进行保鲜处理,观察其对饭菜样品中菌落总数、亚硝酸盐含量、菌群结构变化的影响,并测定其最小抑菌浓度(MIC)。结果 该天然保鲜除味剂能明显抑制饭菜样品中的菌落数增长并调节菌群结构,对大肠埃希菌、铜绿假单胞菌和肺炎克雷伯菌均有良好的抑制作用,MIC为母液浓度的1/8。结论 以山楂核干馏液为主要成分的天然保鲜除味剂可延长饭菜等食品的保鲜时间,其作用机制与抑制菌群增殖和调节菌群结构有关。Objective To study the effect of natural fresh-keeping and deodorant mainly composed of dry distillation liquid from hawthorn kernel on the antibacterial and fresh-keeping effect of meal and the structure of major microflora.Methods The natural fresh-keeping and deodorant was used to preserve the meal,and its effect on the total number of colonies,nitrite content and structure of microflora in meal samples were observed,and the minimum inhibitory concentration(MIC) of the preservative was determined.Results The natural fresh-keeping and deodorant could significantly inhibit the increase of bacterial colonies in meal samples and regulate the structure of microflora.It showed a good bacteriostatic effect on Escherichia coli,Pseudomonas aeruginosa and Klebsiella pneumonia.Its MIC was 1/8times of the mother liquid.Conclusion The natural fresh-keeping and deodorant mainly composed of dry distillation liquid from hawthorn kernel can prolong fresh-keeping time of meals and other foods,which may be related to inhibiting the proliferation of bacteria and regulating the structure of microflora.

关 键 词：保鲜剂 食品保鲜 山楂核干馏液 抑菌作用 

分 类 号：R187[医药卫生—流行病学] R155[医药卫生—公共卫生与预防医学]