竹醋液与茶多酚对南美白对虾的复合保鲜研究

Preservation of Penaeus vannamei Using Mixture of Bamboo Vinegar and Tea Polyphenols

本文研究了竹醋液、茶多酚以及二者复配液对常见食源性致病菌大肠杆菌、金黄色葡萄球菌、铜绿假单胞菌及副溶血性弧菌的抑制效果。考察了竹醋液及茶多酚对上述四种供试菌的最低抑菌浓度,进而用于南美白对虾的保鲜。结果表明:竹醋液与茶多酚复配液具有协同抑菌作用。竹醋液、茶多酚及二者复配液对南美白对虾均有较好的保鲜效果,其中,复配液保鲜效果最佳,将南美白对虾货架期由原来的4 d延长到了7 d。

The antibacterial activities of bamboo vinegar, tea polyphenols and their mixture were studied against Esche- richia coli, Staphylococcus aureus ,Pseudomonus aeruginosa and Vibrio parahaemolyticus. The minimum inhibitory concen- trations （MIC） of bamboo vinegar and tea polyphenols were determined, respectively. Penaeus vannamei was preserved by bamboo vinegar, tea polyphenols and their mixture. The results indicated that the mixture exhibited synergetic antibac- terial activity and prolonged the shelf-life of Penaeus vannamei up to 7 days.