鲶鱼骨蛋白酶解产物与其他防腐剂抑菌效果的比较

Compared Antibacterial Activity of Catfish Frame Hydrolysates and Four Preservatives

试验用胃蛋白酶酶解鲶鱼头、鱼骨,酶解得到抑菌活性较高的鲶鱼骨酶解液,冷冻干燥后配成不同浓度,与常用食品防腐剂进行抑菌活性的比较。确定了鲶鱼骨蛋白酶解液对大肠杆菌、藤黄微球菌,以及枯草杆菌的最低抑菌浓度。结果表明,质量分数为1%的酶解液对大肠杆菌的抑制作用,是质量分数为0.025%Nisin的5～6倍,是0.1%SDA的2～3倍,是1%大蒜汁的1～2倍;对藤黄微球菌的抑制作用与0.025%的Nisin作用相当,是0.1%SDA的4倍,是1%大蒜汁的1～2倍;对枯草杆菌的抑制作用与0.025%的Nisin作用相当,是0.1%SDA的2倍。可见,酶解液粗品具有很强的抑菌活性。鲶鱼骨酶解液对大肠杆菌、藤黄微球菌以及枯草杆菌的最低抑菌质量分数分别为0.04%,0.04%和0.08%。

In the present research, pepsin was used to hydrolyze the catfish frame, based on the antibacterial rate, we can get the hydrolysate with the highest antibacterial activity, the hydrolysate was lyophilized, then compared the antibacterial activity of catfish frame hydrolysates and four preservatives, and the minimal inhibitory concentration （MIC） was defined. The result showed the inhibitory rate to Escherichia. coli of hydrolysate （1%） is five to six times than Nisin （0.025%） , is two to three times than SDA （0.1%） , is one to two times than garlic juice （1%） ; The inhibitory rate to micrococcus luteus of hydrolysate （1%） equalled to nisin （0.025%） , is four times than SDA （0.1%） , is one to two times than garlic juice （1%） ; The inhibitory rate to Bacillus subtilis of hydrolysate （1%） equalled to Nisin （0.025%） , is twice than SDA （0.1%） . Thus, it is obvious that catfish frame hydrolysate has very strong antibacterial activity. The MIC to E. coli, Micrococcus luteus and Bacillus subtilis of catfish frame hydrolysate was 0.04%, 0.04%, 0.08%, respectively.