不同盐类对固体培养基水分活度的影响

Effect of different salts on water activity of solid medium

在食品领域,无机盐类常常被选作食品体系的水分活度降低剂。为了探究盐类对其所在体系水分活度的影响,选取不同价态的盐类,添加到固体培养基中,构成不同的研究体系,然后拟合分析并讨论盐种类和浓度对培养基水分活度的影响。结果表明：培养基中添加盐类后体系的水分活度都较显著地下降;同种价态的盐类对其体系中水分活度有着相似的影响规律;不同价态的盐类却呈现着不一样的影响程度;高价态盐的浓度与水分活度之间呈线性关系,一价盐呈剂量模型关系。当盐浓度为1.5%~5.0%时,一价盐对培养基体系中水分活度的影响最为显著,所以一价盐常被用作水分活度降低剂。

In order to explore the influence of different salts on the water activity, the inorganic salts with different valence were usually selected and added into the solid medium. The effects of various types and concen tration of salts on water activity of the culture medium were then analyzed and discussed. Results showed that the water activity of solid medium was significantly decreased after the addition of salts. And the inorganic salts with the same valence demonstrated similar effect on water activity. Meanwhile, the salts with different valence exhibited significant different influences. In addition, there was a good linear relationship between the water activity and concentration of salt for the higher valence salts, mean- while for the univalent state salts tiffs relationship was mainly dose relat ed. Furthermore, for inorganic salts with a univalent state, when the concentration of salts was in the range of 1.5%～5.0%, the most signifi- cant influence of concentration on water activity was observed. Therefore,the salts with a univalent state are suitable for water activity adjusting a gents.