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食品与发酵工业  2018, Vol. 44 Issue (12): 123-128    DOI: 10.13995/j.cnki.11-1802/ts.018034
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
壳聚糖与大蒜素联用抑菌与伽师瓜抗菌贮藏研究
张强1,2,王丹1,李冠1*
1(新疆大学 生命科学与技术学院,新疆 乌鲁木齐, 830046)
2(新疆农垦科学院农产品加工研究所,新疆 石河子, 832000)
Research on combined antibacterial agent composed of chitosan and allicin used in Jiashi melon for antimicrobial storage
ZHANG Qiang1,2, WANG Dan1, LI Guan1*
1(College of Life Science and Technology, Xinjiang University, Urumqi 830046,China)
2(Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000, China)
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摘要 针对伽师瓜贮藏过程中常致腐烂的4种病原菌:毛霉菌、镰饱菌、链格孢菌、青霉菌,研究了天然抑菌剂壳聚糖和大蒜素对这4种病原菌的抑菌活性,分别测定了壳聚糖和大蒜素对这4种病原菌的抑菌活性,并研究了壳聚糖与大蒜素联用时的抑菌活性与稳定性。将联合抑菌剂用于伽师瓜贮藏,检测联合抑菌剂对伽师瓜腐烂率与保鲜期的影响。结果显示,壳聚糖、大蒜素对毛霉菌、镰饱菌、链格孢菌、青霉菌均有抑菌效果。对这4种病原菌,壳聚糖的最小抑菌浓度(minimal inhibitory concentration, MIC)分别为3.7、3.1、4.2、5.5 g/L,大蒜素的MIC分别为2.3、1.7、2.2、2.6 g/L。2种抑菌剂联合使用,抑菌活性较单独使用一种抑菌剂时有显著增强;联合抑菌剂在50 ℃以下、pH为5~8和紫外光照射时间20 min内能保持良好的抑菌活性,稳定性良好;将伽师瓜用联合抑菌剂处理后贮藏,与未做抑菌处理的对照组相比,腐烂率显著降低,并大幅延长了保鲜期。
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张强
王丹
李冠
关键词:  壳聚糖  大蒜素  联合抑菌剂  抑菌活性  抗菌贮藏    
Abstract: In this paper, two natural antibacterial agents were selected: chitosan and allicin, and studied their antibacterial activities on four pathogens (Mucor mucdo, Fusarium spp., Alternaria alternata, and Penicillum spp.) which often lead Jiashi melon to decay during storage. The antibacterial activity and stability of the combined antibacterial agents composed of chitosan and allicin were studied. Then, the combined antibacterial agents was used for storing Jiashi melon, and the decay rate of Jiashi melon was examined during storage. The results showed that chitosan and allicin all had antibacterial effects on these four pathogenic bacteria. The minimal inhibitory concentration(MIC) of chitosan were 3.7, 3.1, 4.2, 5.5 g/L and of allicin were 2.3, 1.7, 2.2, 2.6 g/L. The combined antibacterial agent showed more stronger antibacterial activity compared to the two antibacterial agent used alone. The combined antibacterial agent had well stability and could maintain a better antibacterial activity below 50 ℃, at pH 5-8 and ultraviolet light irradiation time within 40 minutes. In the treatment group, Jiashi melon was treated with combined antibacterial agents before storage, the control group without antibacterial treatment was compared. The decay rate of treatment group reduced significantly compared with the control group, and the preservation period was prolonged obviously as well.
Key words:  chitosan    allicin    combined antibacterial agent    antibacterial activity    antimicrobial storage
收稿日期:  2018-06-13                出版日期:  2018-12-25      发布日期:  2019-01-22      期的出版日期:  2018-12-25
基金资助: 国家自然科学基金 (31260258)
作者简介:  博士研究生,副研究员(李冠教授为通讯作者,E-mail:915282590@qq.com)。
引用本文:    
张强,王丹,李冠. 壳聚糖与大蒜素联用抑菌与伽师瓜抗菌贮藏研究[J]. 食品与发酵工业, 2018, 44(12): 123-128.
ZHANG Qiang,WANG Dan,LI Guan. Research on combined antibacterial agent composed of chitosan and allicin used in Jiashi melon for antimicrobial storage[J]. Food and Fermentation Industries, 2018, 44(12): 123-128.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018034  或          http://sf1970.cnif.cn/CN/Y2018/V44/I12/123
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