天然食用香料草莓酸对黄曲霉的抑菌作用研究

Inhibitory Effect of trans-2-methyl-2-pentenoic Acid as a Natural Food Flavor on Aspergillus flavus

产毒真菌及其毒素污染严重影响粮油食品安全,天然防腐剂的研发与应用是食品微生物控制领域的重要技术和研究热点。以食品常用防腐剂山梨酸为阳性对照,采用生长速率法研究了天然食用香料草莓酸对黄曲霉的抑菌作用,并进一步评价草莓酸控制黄曲霉侵染储藏花生的实际效果。结果表明,草莓酸的抑菌活性优于山梨酸,二者在离体条件下对黄曲霉的最小抑菌浓度(MIC)分别为0.6和1.0 g/L;草莓酸在10.0 g/L浓度下能够完全抑制黄曲霉在储藏花生中的侵染和生长,而山梨酸需要20.0 g/L才能达到相同的控制效果。研究表明天然食用香料草莓酸显示出良好的抑菌作用,具有开发成为天然食品防腐剂的潜力。

Pollution of mycotoxigenic fungi and their toxins seriously affect the safety of grain,oil and food.The development and application of natural preservatives are important technologies and research areas in the field of food microbial control.Inhibitory effect of trans-2-methyl-2-pentenoic acid as a natural food flavor on the growth of Aspergillus flavus was determined in vitro by contact assay and in vivo in stored peanut seeds,with sorbic acid as a positive control.The results showed that trans-2-methyl-2-pentenoic acid exhibited a stronger inhibitory effect than sorbic acid.The MIC(Minimum Inhibition Concentration)values of trans-2-methyl-2-pentenoic acid and sorbic acid on A.flavus were 0.6 and 1.0 g/L,respectively.Moreover,trans-2-methyl-2-pentenoic acid had a 100%inhibitory effect on the control of A.flavus in stored peanut seeds at 10.0 g/L,while a higher concentration of 20.0 g/L was needed for sorbic acid to achieve the same control effect.The results indicate that trans-2-methyl-2-pentenoic acid as a natural food flavor shows significant antifungal effect,and has high potential for the development of natural food preservatives.