摘要
研究了食品级单辛酸甘油酯微乳液对常见食源性细菌金黄色葡萄球菌(Staphyloccocus aureus)、大肠杆菌(Escherichia coli)的抑菌特性。最低抑菌浓度实验表明,食品级单辛酸甘油酯微乳液对金黄色葡萄球菌和大肠杆菌的最低抑菌浓度均为135mL/L,具有良好的抑菌特性。通过微乳液及其组分的最低抑菌浓度、抑菌率等抑菌活性的比较,发现微乳液的抑菌特性主要依赖于其中的抗菌组分单辛酸甘油酯,而微乳液的包埋作用反而会减小单辛酸甘油酯抑菌性的抑菌作用。然而,作为一种外观清晰透明、热力学稳定的食品级抑菌运载体系,食品级单辛酸甘油酯微乳液具有很好的市场应用前景。
Food grade glycerol monocaprylate studied microemulsion on common food- borne bacteria Staphyloccocus aureus, Escherichia coil antibacterial properties. The experiment showed that the minimum inhibitory concentration, MIC for Staphylococcus aureus and Escherichia coil food grade glycerol monocaprylate microemulsion were 135mL/L, had good antibacterial properties.Through the comparison of microemulsion and its components of the minimum inhibitory concentration, the inhibitory rate of antimicrobial activity antimicrobial properties of microemulsion, found mainly dependent on the antibacterial component glycerol monocaprylate, antibacterial and embedding effect of the micro emulsion but decreased glycerol monocaprylate bacteriostatic effect. However, as a kind of appearance of clear and transparent, thermodynamically stable food- grade antimicrobial delivery systems, food grade glycerol monocaprylate microemulsion has good market application prospect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第13期136-138,142,共4页
Science and Technology of Food Industry
关键词
食品级微乳液
单辛酸甘油酯
抑菌活性
food- grade microemulsion
glycerol monocaprylate
fully- dilutable
antibacterial
