茴香醛对黄曲霉菌的抑制作用  

Inhibitory Effect of p-Anisaldehyde Against Aspergillus flavus Growth

作　　者：谢一嘉 李晓凤[1] 余以刚[1] 张自强 林旖晗 肖性龙[1] XIE Yijia;LI Xiaofeng;YU Yigang;ZHANG Ziqiang;LIN Yihan;XIAO Xinglong(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2024年第1期128-136,共9页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(3217160293);广东省自然科学基金资助项目(2021A1515011068)。

摘　　要：该文研究了茴香醛(p-Anisaldehybe,AS)对黄曲霉(Aspergillus flavus,A.flavus)的抑菌效果。通过96孔板二倍稀释法确定了AS对黄曲霉的最小抑菌质量浓度(Minimum Inhibitory Concentration,MIC)和最小杀菌质量浓度(Minimum Fungicidal Concentration,MFC)分别为0.80 mg/mL和3.20 mg/mL。2 MIC AS处理对黄曲霉的孢子萌发抑制率、菌丝生物量合成抑制率、径向生长抑制率和黄曲霉毒素B1合成抑制率皆为100%。与对照组相比,24 h内4 MIC组黄曲霉胞内核酸(A260)和蛋白(A280)释放量增长显著,胞外电导率和pH值均升高。通过荧光增白剂(CalcofluorWhite,CW)染色实验证明,AS处理对黄曲霉细胞壁隔膜无显著性影响。此外,2 MICAS能够有效抑制黄曲霉侵染开心果,第8天时霉菌总数下降了1.89 lg CFU/g。综上所述,AS处理显著抑制黄曲霉菌的生长,对开心果霉菌减控有显著效果,有望开发为新型抑菌剂应用到食品工业中。The antifungal activity of p-anisaldehyde(AS)against Aspergillus flavus was determined using the two-fold dilution method in 96-well plates.The minimum inhibitory concentration(MIC)and minimum fungicidal concentration(MFC)of AS against A.flavus were found to be 0.80 mg/mL and 3.20 mg/mL,respectively.Spore germination,mycelial biomass synthesis,radial growth,and aflatoxin B1(AFB1)synthesis were all completely inhibited in A.flavus cultures treated with 2 MIC(1.60 mg/mL)AS.Compared with the control group,the 4 MIC AS group released considerably more intracellular nucleic acid(A260)and protein(A280)within 24 h,as well as exhibited increased extracellular conductivity and pH value.The results of calcofluor white(CW)staining showed that AS treatment had no substantial effect on the cell wall septum of A.flavus.Moreover,2 MIC AS could effectively inhibit the growth of A.flavus on pistachios,and the total number of molds decreased by 1.89 lg CFU/g on the 8th day.In conclusion,AS treatment substantially inhibited the growth of A.flavus and reduced the mold on pistachios.Therefore,it is expected to be developed as a new fungistatic agent for the food industry.

关 键 词：茴香醛 黄曲霉 抑菌作用 开心果 

分 类 号：TS202.3[轻工技术与工程—食品科学]