两种纳米材料抑菌效果及对虾的保鲜效果研究

Study on antibacterial effect of two nanomaterials and fresh-keeping effect of prawn

目的研究比较纳米银和纳米锌2种材料的抑菌效果和对虾的保鲜效果。方法以G^+和G^-为受试菌种,采用纸片扩散法研究纳米银和纳米锌的高、中、低浓度对细菌的抑菌效果。在此基础上,以总挥发性盐基氮(total volatile base nitrogen,TVBN)、菌落总数、感官、色度等为指标,研究其应用于南美白对虾4℃贮藏保鲜效果。结果纳米银对受试菌种的抑菌效果明显优于纳米锌;纳米银对G^+的抑菌效果优于对G^-的抑菌效果;以TVBN限值为指标,纳米银处理组较对照组在4℃下保存时间可延长48 h。结论纳米银可作为虾类保鲜材料开发的抑菌增效剂。

Objective To compare the bacteriostatic effect of nano-silver and nano-zinc and the fresh-keeping effect of prawn.Methods Using Gram-positive and Gram-negative bacteria,the bacteriostatic effects of high,medium,and low concentrations nano-silver and nano-zinc were studied using the paper diffusion method.On this basis,the total volatile base nitrogen(TVBN),the total number of colonies,the senses,and the chromaticity were used as indicators to study the effects of its application in storage of Penaeus vannamei at 4℃.Results The antibacterial effect of nano-silver on the tested species was significantly better than that of nano-zinc,the anti-bacterial effect of nano-silver on Gram-positive bacteria was better than that of Gram-negative bacteria.Compared with the control group,the time of shrimp treated with nano-silver was 48 hours longer than that of the untreated group about the freshness index maintenance using the TVBN upper limit as an indicator.Conclusion Nano-silver can be used as a bacteriostatic and synergistic agent in the subsequent development of shrimp fresh-keeping materials.