8种单烷基酚类食用香料抑菌稳定性的研究  

Studies on the Stability of Antibacterial of Eight Monoalkyl Phenol Flavorants

作　　者：孙洁雯 韩帅[1] 刘玉平[1] 孙宝国[1] Sun Jiewen;Han Shuai;Liu Yuping;Sun Baoguo(School of Light Industry,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048

出　　处：《中国食品学报》2023年第8期67-74,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市自然科学基金项目(6153021)。

摘　　要：为了研究我国食品添加剂使用标准(GB 2760-2014)允许使用的8种单烷基酚类食用香料体外抑菌活性的稳定性,采用二倍稀释法考察8种单烷基酚类食用香料在温度(80,110,121℃)、p H值(5~9)和紫外照射(20,40,60 min)3个因素变化时对4种受试菌最小抑菌浓度的影响。结果表明:温度是影响单烷基酚类食用香料抑菌活性的重要因素之一,其中2-乙基苯酚、4-乙基苯酚、2-丙基苯酚、2-异丙基苯酚具有良好的热稳定性,2种乙基苯酚和2种丙基苯酚对4种供试菌的最小抑菌浓度范围分别是0.195~0.781 mg/mL和0.098~0.391 mg/mL;紫外照射不同时间后抑菌活性较好的单烷基酚类食用香料主要有间甲酚、2-丙基苯酚、2-异丙基苯酚和4-丙基苯酚,它们对4种供试菌的最小抑菌浓度范围分别是0.781~1.563,0.098~0.391,0.195~0.391 mg/mL和0.195~0.391 mg/mL;当pH值大于或小于7时,大多数单烷基酚类食用香料的抑菌活性增加,对4种供试菌的最小抑菌浓度降低1倍。The purpose of the present study was to investigate the antibacterial stability of eight monoalkyl phenol flavorants,which were listed in the positive list of Chinese food additive use standard(GB 2760-2014),against four foodrelated microorganisms.Influences of temperature,ultraviolet radiation and p H value on antimicrobial stability of eight monoalkyl phenol flavorants were investigated by double dilution method.The results indicated that 2-ethylphenol,4-ethylphenol,2-isopropylphenol and 2-propylphenol among the eight monoalkyl phenols had better antibacterial stabilities after they were heated for 20 min under 80,110,121 ℃,respectively;minimal inhibitory concentration(MIC)ranges of two ethylphenols and two propylphenols to four test bacterium were 0.195-0.781 mg/mL and 0.098-0.391 mg/mL.m-Cresol,2-propylphenol,2-isopropylphenol and 4-propylphenol showed better inhibitory stability after ultraviolet irradiation for 20,40,60 min,and their MIC ranges to four test bacterium were 0.781-1.563 mg/mL,0.098-0.391 mg/mL,0.195-0.391 mg/mL and 0.195-0.391 mg/mL,respectively.When the pH value deviate from 7,the antibacterial activities of most of the eight phenols increased,and their MICs to four test bacterium reduced to half of the original values.

关 键 词：单烷基酚类 抑菌稳定性 热处理 紫外照射 PH值 

分 类 号：TS264.3[轻工技术与工程—发酵工程]