摘要
试验结果表明对羟基苯甲酸壳聚糖酯具有广谱的抑菌活性,无论是革兰氏阴性菌或阳性菌,还是酵母菌和霉菌,该酯都有很强的抑菌效果。对羟基苯甲酸壳聚糖酯对金黄色葡萄球菌和大肠杆菌的MIC(minimum inhibi-tory concentrations)值分别达到了0.01%和0.025%。对羟基苯甲酸壳聚糖酯在更大的pH值(pH4～10)范围内呈现强烈的抑菌活性,比反应物壳聚糖(pH6.0以下)的应用范围更宽;由于壳聚糖结构单元上存在游离氨基的缘故,所以对羟基苯甲酸壳聚糖酯在酸性环境下对细菌的抑菌活性优于在碱性环境中。对羟基苯甲酸壳聚糖酯的热稳定性良好。在苹果汁和肉汁食品体系中,对羟基苯甲酸壳聚糖酯仍表现出强烈的抑菌活性。
Chitosan p-hydroxybenzote could inhibit the growth of all the bacteria and fungus tested. The minimum inhibitory concentrations （MICs） of chitosan p-hydroxybenzoate for S.aureus and E.coli respectively are 0.01% and 0.025%. Chitosan phydroxybenzoate shows strong antimicrobial effect at a wide pH range （pH4-8）. Because of the existence of free amino group on chitosan unit. The antimicrobial activity of the ester in acid solution is superior to that in basic solution. The ester shows good heat-stability. In food systems such as apple juice and meat extrude, chitosan p-hydroxybenzoate still behaves strong anfimicrobial activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期78-83,共6页
Food Science
