水产蛋白抗菌肽保鲜剂对草莓的保鲜机理及效果  

The Preservation Mechanism and Effects of Several Aquatic Protein Antimicrobial Peptide Preservatives on Strawberry

作　　者：朱婷婷 郑炜 郑霖波 叶常青 谢超 ZHU Tingting;ZHENG Wei;ZHENG Linbo;YE Changqing;XIE Chao(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhoushan Changqing Ocean Food Company,Zhoushan 316021,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]舟山市常青海洋食品有限公司,浙江舟山316021

出　　处：《食品研究与开发》2024年第16期35-40,共6页Food Research and Development

基　　金：舟山市“揭榜挂帅”科技攻关项目(2022CO1017)。

摘　　要：以草莓为研究对象,通过分析海蟹源抗菌肽(crab antibacterial peptide,CAP)、牡蛎源抗菌肽(oyster antibacterial peptide,OAP)、带鱼源抗菌肽(hairtail antibacterial peptide,HAP)和鲣鱼源抗菌肽(bonito antibacterial peptide,BAP)对大肠杆菌和荧光假单孢菌生长曲线的影响,测定其最小抑菌浓度(minimum inhibitory concentration,MIC)与最小杀菌浓度(minimum bactericidal concentration,MBC),同时以草莓中细菌总数、总酸含量、腐烂率、维生素C含量等指标进行测定,研究不同水产蛋白抗菌肽保鲜剂对草莓的保鲜机理及效果。结果表明,加入抗菌肽的试验组在对数期均能有效地抑制细菌繁殖,其中针对大肠杆菌的抑制能力最高的是CAP,针对荧光假单胞菌的抑制能力最高的是OAP;在草莓贮藏期间抑制作用由强到弱依次为CAP>OAP>HAP>BAP,抑制能力最高的CAP与对照组在第5天细菌总数分别从初始的6.6×10^(2)CFU/g上升到2.1×10^(3)CFU/g和1.1×10^(4)CFU/g;总酸含量分别从初始的5.41 g/100 g下降到4.16 g/100 g和1.22 g/100 g;腐烂率分别上升至16.42%和81.45%;VC含量分别从初始的0.24 g/100 g下降到0.21 g/100 g和0.08 g/100 g。4种水产蛋白抗菌肽均可以较好地维持草莓的品质并延长货架期。In order to study the preservation mechanisms and effects of aquatic protein antimicrobial peptide as preservatives,strawberry was used as the object of study.The effects of crab antibacterial peptide(CAP),oyster antibacterial peptide(OAP),hairtail antibacterial peptide(HAP)and bonito antibacterial peptide(BAP)on the growth curves of Escherichia coli and Pseudomonas fluorescens were analyzed,and the minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)were determined.The total bacterial count,total acid content,decay rate and vitamin C content in strawberry were also measured to verify the preservative effects of antimicrobial peptides.The results showed that the experimental groups added with antimicrobial peptides could effectively inhibit bacterial reproduction during the logarithmic phase.CAP exhibited the highest inhibitory ability against E.coli while OAP showed the highest inhibitory ability against P.fluo-rescens.During the storage period of strawberry,the inhibitory effects ranked from strongest to weakest as follows:CAP>OAP>HAP>BAP,with CAP having the highest inhibitory capacity,and the total bacterial number of CAP and the control group increased from 6.6×10^(2) CFU/g to 2.1×10^(3) CFU/g and 1.1×10^(4) CFU/g respectively on the 5th day.Total acid content decreased from 5.41 g/100 g to 4.16 g/100 g and 1.22 g/100 g,respectively;decay rates increased to 16.42%and 81.45%,respectively;VC content decreased from the initial 0.24 g/100 g to 0.21 g/100 g and 0.08 g/100 g,respectively.The four aquatic protein antimicrobial peptides can better maintain the quality and extend the shelf life of strawberry.

关 键 词：水产抗菌肽 抑菌 草莓 机理 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]