摘要
报道了甲壳低聚糖对食品中一些常见的细菌、霉菌、酵母菌的抗菌作用，其抑菌率明显超过对照组，相应最小抑菌质量浓度为１～１０ｇ／Ｌ，随着甲壳低聚糖质量浓度增加，抑菌作用逐渐变强。并探讨了甲壳低聚糖抗菌活性与结构之间的关系，结果表明甲壳低聚糖的抗菌活性与氨基含量和氨基质子化以及相对分子质量大小有关。此外，当甲壳低聚糖作为防腐剂应用于苹果原汁保藏时，在果汁中含４ｇ／Ｌ甲壳低聚糖可使果汁的保藏期由对照实验中３７℃时９ｄ增加到７０ｄ，显示了很好的防腐效果。
The antimicrobial activity of chitooligosaccharides against some of bacterial ,moulds and yeast ,which are usually present in food ,was explored. Their antimicrobial ratio is higher than that of control test ,the minimal inhibition concentrations rang from 1 g/L to 10 g/L. The antimicrobial action is increased as the increase in the concentration of chitooligosaccharides. The correlation between activity and structure of chitooligosaccharides was discussed. The results showed that the antimicrobial activity is dependent upon amino content,protonization and molecular weight in chitooligosaccharides. When chitooligosaccharides as preservative agent was used to preserve natural apple juice,its concentration of 4 g/L can increase shelf life of the juice from 9 days to 70 days during storage at 37 ℃.
基金
轻工业科技发展计划项目
关键词
甲壳低聚糖
抗菌作用
食品保藏
防腐剂
chitooligosaccharides
antimicrobial agent
food preservation
perservative agent
