摘要
从我国食醋中分离纯化并采用核磁共振(1H和13C)技术鉴定苯乳酸,建立苯乳酸的超高效液相色谱-三重四极杆串联质谱快速测定方法,分析我国72种食醋中的苯乳酸含量。结果表明,72种食醋中均可检出苯乳酸,谷物酿造食醋中苯乳酸含量显著高于果醋,平均质量浓度为227.89 mg/L,最高质量浓度为618.69 mg/L。工艺分析显示食醋中苯乳酸质量浓度与原料和发酵方式密切相关,以糯米为原料的食醋经固态发酵后,苯乳酸含量最高。采用时间杀菌曲线和扫描电镜法考察联合抑菌效应,结果表明食醋中苯乳酸与醋酸对食品中多种腐败菌和致病菌具有协同抑菌作用,苯乳酸和醋酸联用可以破坏金黄色葡萄球菌和鼠伤寒沙门氏菌的菌体形态,导致金黄色葡萄球菌内容物泄漏,鼠伤寒沙门氏菌菌体皱缩。本研究为解析食醋的健康功能提供了新的科学依据,为苯乳酸在食品生物防腐中的应用提供理论依据。
In this study,phenyllactic acid(PLA)was isolated and purified from Chinese vinegar and identified by nuclear magnetic resonance(1H-NMR and 13C-NMR).Furthermore,a rapid method was established to analyze PLA in 72 vinegar products marketed in China by ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry(UPLC-MS/MS).The results showed that PLA was detectable in all samples.The concentration of PLA in cereal vinegar was significantly higher than that in fruit vinegar,with average and maximum values of 227.89 and 618.69 mg/L,respectively.The concentration of PLA was closely related to the raw material and fermentation mode.Vinegar made from glutinous rice through solid-state fermentation showed the highest PLA concentration.The time-killing curve method and scanning electron microscopy(SEM)were used to evaluate the antibacterial effect of PLA combined with acetic acid,and the results showed that they had a synergistic antibacterial effect on a variety of spoilage and pathogenic bacteria in foods,and the combined application of PLA and acetic acid could damage the morphology of Staphylococcus aureus and Salmonella typhimurium,leading to the leakage of intracellular contents from S.aureus and the shrinkage of S.typhimurium cells.This study provides a new scientific basis for elucidating the health benefits of vinegar,and a theoretical basis for the application of PLA in food bio-preservation.
作者
宁亚维
侯琳琳
于同月
韩盼盼
付浴男
李明蕊
王志新
贾英民
NING Yawei;HOU Linlin;YU Tongyue;HAN Panpan;FU Yunan;LI Mingrui;WANG Zhixin;JIA Yingmin(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第12期233-241,共9页
Food Science
基金
河北省杰出青年科学基金项目(C201608142)
河北省青年拔尖人才项目。
关键词
苯乳酸
食醋
超高效液相色谱-三重四极杆串联质谱
抗菌活性
食源性致病菌
phenyllactic acid
vinegar
ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry
antibacterial activity
foodborne pathogenic bacteria