食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 291 - 299

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043821

研究报告

新型复配天然防腐剂在酱腌芥菜中的应用研究

  • 朱礼 ,
  • 彭灿灿 ,
  • 王琪 ,
  • 胡宇倩 ,
  • 李格 ,
  • 张荣显 ,
  • 吴高芬 ,
  • 李子君 ,
  • 宋晟 ,
  • 余林宇 ,
  • 李慧敏
展开
  • 1(岳阳市检验检测中心,湖南 岳阳,410042)
    2(湖南省酱腌菜产品质量监督检验中心,湖南 岳阳,410042)
    3(中南林业科技大学 食品科学与工程学院,湖南 长沙,410004)
    4(湖南省产商品质量检验研究院,湖南 长沙,410007)
第一作者:硕士,高级工程师(余林宇药师和李慧敏主任药师为共同通信作者,E-mail:yuhang1242@163.cn;55917320@qq.com)

收稿日期: 2025-07-07

  修回日期: 2025-09-03

  网络出版日期: 2026-03-13

基金资助

湖南省自然科学基金科技项目(2023JJ60552),湖南省市场监督管理局科技计划项目(2023KJJH36)

收起

Application research of novel compound natural preservatives in pickled mustard

  • ZHU Li ,
  • PENG Cancan ,
  • WANG Qi ,
  • HU Yuqian ,
  • LI Ge ,
  • ZHANG Rongxian ,
  • WU Gaofen ,
  • LI Zijun ,
  • SONG Sheng ,
  • YU Linyu ,
  • LI Huimin
Expand
  • 1(Yueyang Inspection and Testing Center, Yueyang 410042, China)
    2(Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center, Yueyang 410042, China)
    3(School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    4(Hunan Provincial Institute of Product and Goods Quality Inspection, Changsha 410007, China)

Received date: 2025-07-07

  Revised date: 2025-09-03

  Online published: 2026-03-13

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摘要

针对低盐酱腌芥菜因盐分降低引发的腐败微生物增殖、传统化学防腐剂安全性不足等问题,该研究旨在开发新型复配天然防腐剂以替代传统化学防腐剂。研究通过最小抑菌浓度和最小杀菌浓度试验筛选出高效天然防腐剂;采用棋盘法分析二元复配体系的协同效应,并结合单因素试验与响应面法优化确定最佳配比;最终通过加速贮藏试验验证其防腐效果。结果显示,4种天然防腐剂对酱腌芥菜主要腐败菌的抑菌效果显著优于化学防腐剂;其中壳聚糖与□-聚赖氨酸对混合腐败菌呈现协同作用(分级抑菌浓度指数=0.5),联合抑菌浓度较单一组分分别降低75%和94%。响应面优化获得最佳配方为□-聚赖氨酸180 μg/mL、乳酸链球菌素102 μg/mL、壳聚糖121 μg/mL、肉桂醛100 μg/mL,此条件下酱腌芥菜菌落总数降至533 CFU/mL。感官评价与微生物指标(大肠菌群、菌落总数)验证表明,该复配体系在维持酱腌芥菜色泽、香气、质地等感官品质及抑制微生物增殖方面均优于化学防腐剂组。综上,该复配天然防腐剂为酱腌芥菜的科学研究与工业化生产开辟了新思路,有助于推动安全、高效防腐技术在该领域的应用。

关键词： 酱腌芥菜; 防腐剂; 响应面优化; 防腐效果

本文引用格式

朱礼 , 彭灿灿 , 王琪 , 胡宇倩 , 李格 , 张荣显 , 吴高芬 , 李子君 , 宋晟 , 余林宇 , 李慧敏 . 新型复配天然防腐剂在酱腌芥菜中的应用研究[J]. 食品与发酵工业, 2026 , 52(3) : 291 -299 . DOI: 10.13995/j.cnki.11-1802/ts.043821

Abstract

Aiming at the problems of spoilage microorganism proliferation caused by reduced salt content in low-salt pickled mustard and insufficient safety of traditional chemical preservatives, this study aimed to develop a new type of compound natural preservative to replace traditional chemical preservatives.Highly effective natural preservatives were screened through minimum inhibitory concentration and minimum bactericidal concentration tests;the checkerboard method was used to analyze the synergistic effect of binary compound systems, and the optimal ratio was determined by combining single factor tests and response surface methodology;finally, the preservative effect was verified through accelerated storage tests.The results showed that the antibacterial effect of four natural preservatives against the main spoilage bacteria of pickled mustard was significantly better than that of chemical preservatives;among them, chitosan and □-polylysine showed a synergistic effect against mixed spoilage bacteria (FICI=0.5), and the combined antibacterial concentration was reduced by 75% and 94% respectively compared with the single component.The optimal formula obtained by response surface optimization was □-polylysine 180 μg/mL, nisin 102 μg/mL, chitosan 121 μg/mL, and cinnamaldehyde 100 μg/mL.Under these conditions, the total number of colonies in pickled mustard was reduced to 533 CFU/mL.Sensory evaluation and microbial indicators (coliforms, total colony count) verification showed that the compound system was superior to the chemical preservative group in maintaining the sensory quality such as color, aroma, and texture of pickled mustard and inhibiting microbial proliferation.In conclusion, this compound natural preservative opens up a new idea for the scientific research and industrial production of pickled mustard, and helps to promote the application of safe and efficient antiseptic technology in this field.

Key words： pickled mustard; preservatives; response surface optimization; preservative effect

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