可食用果蔬保鲜剂CTS-cys的合成  

Synthesis of Edible Antistaling Agent CTS-cys for Fruits and Vegetables

作　　者：李灿楷 林梦夕 丰伟 刘意 

机构地区：[1]广东药科大学医药化工学院,广东中山 [2]广东药科大学食品科学学院,广东中山

出　　处：《化学工程与技术》2017年第3期99-107,共9页Hans Journal of Chemical Engineering and Technology

基　　金：国家级大学生创新创业训练计划项目(项目名称:绿色环保型水果蔬保鲜剂的研制;项目号:201610573008)。

摘　　要：利用壳聚糖(CTS)良好的成膜,抑菌性和L-半胱氨酸(L-cys)良好的抑菌,抗氧化性,通过化学改性法制备了巯基含量高达333 μmol/g的L-cys改性CTS (CTS-cys)。采用抑菌圈法研究了CTS、L-cys和CTS-cys对大肠杆菌、蜡样芽孢杆菌和金黄色葡萄球菌的抑菌效果。实验结果表明:在被测试范围内,L-cys对三种菌株均有很好抑菌性;CTS-cys对大肠杆菌、金黄色葡萄球菌均有较好抑菌效果,最大抑菌率为89%,92.9%,对蜡样芽孢杆菌的最大抑菌率只有60.5%;CTS对三种菌株的最大抑菌率均在50%水平以下,抑菌效果差。壳聚糖半胱氨酸衍生物很大程度上协同了半胱氨酸的抑菌性,大大提高了壳聚糖的抑菌能力。The L-cys modified CTS (CTS-cys) with the content of thiol up to 333 μmol/g was prepared by chemical modification, which made use of good film formation, bacteriostasis of chitosan (CTS) and good antibacterial, antioxidant of L-cysteine (L-cys). The inhibitory effects of CTS, L-cys and CTS-cys on Escherichia coli, Bacillus cereus and Staphylococcus aureus were studied by the method of inhibition zone. The experimental results as follows: L-cys had good antibacterial activity to the three strains in the tested range;CTS-cys had good antibacterial effect on Escherichia coli and Staphylococcus aureus and the maximum inhibition rate was 89%, 92.9%, while the maximum inhibition rate of CTS-cys against Bacillus cereus was only 60.5%. The maximum inhibition rate of CTS to three strains was lower than 50%, and the inhibitory effect was poor. Chitosan cysteine derivatives have largely coordinated the bacteriostasis of cysteine and greatly enhanced the bacteriostatic ability of chitosan.

关 键 词：改性壳聚糖 半胱氨酸 保鲜剂 鲜切水果 抑菌性能 

分 类 号：R28[医药卫生—中药学]