灵菌红素的性质及其在柑橘保鲜中的应用

Properties of Prodigiosin and Its Application in Citrus Preservation

为探究灵菌红素的稳定性、毒理性、抗菌性以及灵菌红素在柑橘保鲜中的应用特性,通过测定不同处理条件下的吸光值来判定灵菌红素的稳定性,参考GB 15193.3—2014《食品安全国家标准食品急性经口毒性试验》进行灵菌红素的急性经口毒性实验,采用抑菌圈法进行灵菌红素的抗菌性实验,利用对比处理方法探究灵菌红素对柑橘的保鲜作用。结果表明:灵菌红素实际无毒,在60℃以下,pH4~7条件下稳定,对真菌青霉菌具有明显的抑制作用,0.5 g/L灵菌红素对指状青霉菌、扩展青霉菌的抑菌直径分别约为24.5、30.0 mm。在柑橘保鲜过程中,相对于对照组,灵菌红素处理组中水分及维生素C流失较少,即灵菌红素在柑橘保鲜中具有减少水分流失和保持维生素C含量的作用。因此,灵菌红素无毒性且在一般环境条件下稳定,具有抗青霉菌作用以及柑橘保鲜作用,具有成为柑橘保鲜剂的潜质。

This study aimed to investigate the stability,toxicology,antibacterial properties,and application characteristics of prodigiosin in citrus preservation.The stability of prodigiosin was determined by measuring the ultraviolet absorption values under different treatment conditions.The acute oral toxicity of prodigiosin was tested according to the reference standard GB 15193.3—2014(National Food Safety Standard:Food Acute Oral Toxicity Test).The antibacterial properties of prodigiosin were evaluated using the agar well diffusion method,and its preservation effect on citrus was explored through comparative treatment method.The results showed that prodigiosin was non-toxic and stable at temperatures below 60℃and at pH4-7.It exhibited significant inhibitory effects on Penicillium with inhibition zone diameters of approximately 24.5 mm and 30.0 mm for P.digitatum and P.expansum,respectively,at a concentration of 0.5 g/L.During the citrus preservation process,compared with the control group,the prodigiosin-treated group experienced less moisture and vitamin C loss,indicating that prodigiosin effectively reduced moisture loss and maintained vitamin C content during citrus preservation.Therefore,prodigiosin was non-toxic,stable under normal environmental conditions,had an inhibitory effect on Penicillium,and exhibited potential as a citrus preservative.