8种单烷基酚类香料对大肠杆菌的抑制机理  

The Inhibition Mechanism of Eight Monoalkyl Phenol Flavor Compounds against Escherichia coli

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

机构地区：[1]北京工商大学轻工科学与工程学院,北京100048

出　　处：《中国食品学报》2023年第11期66-73,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：采用分光光度法、电导率法和扫描电镜技术初步探讨GB 2760-2014《食品安全国家标准食品添加剂使用标准》中规定的可以使用的8种单烷基酚类食用香料,对大肠杆菌的抑制机理和抑制效果及与其结构的关系。试验结果表明:8种单烷基酚类食用香料质量浓度在0.195~0.781 mg/mL范围均能不同程度地影响大肠杆菌的生长曲线,增加大肠杆菌细胞膜的通透性,使得胞内离子外渗。随着单烷基酚类浓度的增加,大肠杆菌细胞溶出物释放量增加。扫描电子显微镜分析观察结果表明:8种单烷基酚类食用香料在它们的最小抑菌浓度时均能对大肠杆菌的细胞壁和细胞膜造成一定程度的破坏,使其不能维持正常的形态,表现出不同程度的弯曲、褶皱和凹陷。单烷基酚类食用香料对大肠杆菌的抑制作用与其结构有关,其中丙基苯酚的抑制效果优于乙基苯酚的效果,乙基苯酚的抑制效果优于甲基苯酚的效果。当烷基相同时,烷基在羟基的对位时的抑菌效果更佳。单烷基酚类食用香料能够通过破坏大肠杆菌细胞膜的完整性和通透性,达到抗菌作用。本研究结果为利用单烷基酚类食用香料开发食品防腐剂奠定了理论基础。To investigate tentatively the inhibition mechanism of eight monoalkylphenol flavor compounds(EMFC),which were listed in the positive list of Chinese food additive use standard(GB2760-2014),against Escherichia coli(EC),and to determine the relation of the inhibition effect to the structure of EMFC,spectrophotometry,electrical conductivity and scanning electron microscope were used in this present study.The results showed all of the EMFC at the concentrations from 0.195 mg/mL to 0.781 mg/mL had effects on the production curve of EC in different degrees;EMFC enhanced the permeability of cell membrane,resulting in the leakage of intracellular ions;with the increasing of EMFC concentrations,the release of cell constituents increased.The results of scanning electron microscope indicated all of the EMFC at their minimum inhibitory concentration could damage the cell membrane and cell wall of EC to a certain extent,and make EC not the normal cell morphology but bends,folds,and depressions.The inhibition effects of EMFC on EC were associated with the structure of EMFC;the efficiency of propylphenol was better than that of ethylphenol,ethylphenol better than methylphenol.When alkyl group attached to benzene ring was same,alkylphenol whose alkyl group was at the para-position of hydroxyl group had the best bacteriostatic activity.EMFC could inhibit the growth of EC by damaging the cell membrane and enhancing the cell membrane permeability.The result obtained lays a theoretical basis for developing food preservatives by using phenol flavor compounds.

关 键 词：单烷基酚类 大肠杆菌 抑菌机理 构效关系 

分 类 号：TS202.3[轻工技术与工程—食品科学]