几种天然食用成分对副溶血性弧菌抑菌作用研究

Inhibitory Effects of Natural Edible Components on Vibrio parahaemolyticus

副溶血性弧菌是引起我国特别是沿海地区细菌性食物中毒危害的首要食源性致病菌。本实验通过单因素试验和正交试验研究醋酸、酒精与茶多酚3种天然食用成分对菌悬液中副溶血性弧菌存活率的影响。单因素试验结果表明:经体积分数高于50%酒精或质量浓度为0.5mg/mL的茶多酚处理5min能完全杀灭菌悬液中的副溶血性弧菌;经pH2的醋酸溶液处理也能使菌悬液中副溶血性弧菌降低4.79lg(CFU/mL)。正交试验结果表明:酒精体积分数、茶多酚质量浓度和酸度对副溶血性弧菌的抑制效果具有明显的协同作用;pH2.8、酒精体积分数20%及茶多酚质量浓度0.125mg/mL或pH2.4、酒精体积分数12%及茶多酚质量浓度0.125mg/mL的混合体系均能有效抑制副溶血性弧菌的生长。这些研究结果说明食用酒精、醋酸和茶叶提取物的适当配合将有可能作为复合杀菌剂用于水产食品中,从而降低副溶血性弧菌感染的风险。

Vibrio parahaemolyticus is the most prevalent foodborne pathogen in China,especially in the coastal cities.In this work,the effects of three natural edible components including acetic acid,alcohol and tea polyphenol on the survival rate of Vibrio parahaemolyticus in cultural broth were explored through single factor and orthogonal array experiments.Vibrio parahaemolyticus was completely inactivated after treatment with 50% alcohol or 0.5 mg/mL tea polyphenol solution for 5 min on the basis of single factor experiments.In addition,bacterial population was reduced by 4.79 lg（CFU/mL） when Vibrio parahaemolyticus cells were treated with acetic acid solution（pH 2） for 0.5 min.The orthogonal array optimization showed that the combined treatment of alcohol,organic acid and tea polyphenol could result in a synergistic inhibitory effect on Vibrio parahaemolyticus.Vibrio parahaemolyticus could be effectively inhibited after treatment with acetic acid solution（pH 2.8） containing 20% alcohol and 0.125 mg/mL tea polyphenol,or acetic acid solution（pH 2.4） containing 12% alcohol and 0.125 mg/mL teapolyphenol.These results suggest that the combined use of alcohol,organic acid and tea polyphenol can offer a compound antibacterial agent for reducing the risk of Vibrio parahaemolyticus infection during seafood consumption.