肉桂酸钾及其他三种防腐剂对大肠杆菌的抑菌作用分析

Antibacterial Effect of Potassium Cinnamate and Other Three Preservatives on Escherichia coli

选取肉桂酸钾、苯甲酸钠、山梨酸钾、脱氢乙酸钠4种食品防腐剂,以大肠杆菌为目标菌,检测4种防腐剂对大肠杆菌的抑菌效果,同时绘制大肠杆菌在各种防腐剂作用下的生长曲线。结果表明,对大肠杆菌抑菌能力大小依次为肉桂酸钾>脱氢乙酸钠>山梨酸钾>苯甲酸钠。当质量浓度为4 g/kg时,肉桂酸钾、脱氢乙酸钠、苯甲酸钠、山梨酸钾对大肠杆菌的抑菌率依次为85.09%±0.79%,78.03%±1.89%,66.39%±2.51%,58.2%±0.58%。肉桂酸钾对大肠杆菌的生长速度影响最显著,强过其他3种传统的食品防腐剂。

This study selected potassium cinnamate,sodium benzoate,potassium sorbate,sodium dehydroacetate four food preservatives,Escherichia coli as the target bacteria,detect the antibacterial effect of four preservatives on Escherichia coli,and draw the growth curve of Escherichia coli under the action of various preservatives.The results showed the inhibitory effect on Escherichia coli:potassium cinnamate>sodium dehydroacetate>potassium sorbate>sodium benzoate.When the concentration was 4 g/kg,the inhibition rates of potassium cinnamate,sodium dehydroacetate,sodium benzoate and potassium sorbate to Escherichia coli were 85.09%±0.79%,78.03%±1.89%,66.39%±2.51%,58.2%±0.58%,respectively.Potassium cinnamate had the most significant effect on the growth rate of Escherichia coli,which was stronger than the other three traditional food preservatives.