摘要
研究了单宁酸在体外的抑菌作用及其影响因素.采用滤纸片法和琼脂二倍稀释法测定了食品体系中常见腐败菌的抗菌活性和最小抑菌浓度,并用琼脂比较法在食品体系中不同的p H、氯化钠浓度、蔗糖浓度、金属离子和有机酸的条件下,进行抗菌影响因素筛选.结果表明,单宁酸对金黄色葡萄球菌和藤黄微球菌有很好的抑菌活性,其最小抑菌浓度分别为0.39 mg/m L和0.09 mg/m L,单宁酸在酸性条件下,并同时与柠檬酸或乳酸协同作用下,可加强单宁酸对食品中腐败菌的抑菌效果;而食品中的氯化钠浓度、蔗糖浓度和金属离子对其抗菌效果都没有不利作用.因此,与常见食品防腐剂山梨酸钾相比,单宁酸的最低抑菌浓度比较低.
In this paper the antibacterial effect of tannin in vitro and its influencing factors are investigated. The minimal inhibitory concentration is measured through the agar dilution, and the antimierobial properties are screened by filter disc method in food system. By using agar-eomparing method, various antibacterial factors in food system such as pH value, sodium chloride concentration, sucrose concentration, metal ions and organic acids, on its baeteriostatie effect are screened. The results show that tannins have good antibacterial activities on Staphylococcus aureus and Micrococcus luteus, MIC of which is 0. 39 mg/mL and 0. 09 mg/mL respectively. Under the condition of acid, or under the synergism of citric acid and lactic acid, the antibacterial effects of tannic acid on food spoilage organisms increase ; and the bacteriostatic effects are stable for NaCl, sucrose and metal ion. Compared with potassium sorbate, it seems to have a better effect on food and the MIC of which is lower than potassium sorbate. Tannins with organic acid together are more conducive to the antibacterial activity, which have a wide pH range. With added salt and sugar food, tannins can weaken the use of salt or sugar, and be beneficial for healthy living.
出处
《广东工业大学学报》
CAS
2015年第4期46-51,共6页
Journal of Guangdong University of Technology
基金
国家自然科学基金资助项目(81272452)
关键词
单宁酸
抗菌剂
食品添加剂
影响因素
tannic acid
antibacterial agents
food additives
influencing factors
