章银良,李鑫,蔡亚玲

• 1:郑州轻工业学院食品与生物工程学院
• 2:食品生产与安全河南省协同创新中心

摘要(Abstract)：

文章主要研究了前期试验中筛选出的2种美拉德反应产物(葡萄糖-精氨酸MRPs和果糖-赖氨酸MRPs)与其他5种防腐剂对9种指示菌抑菌作用的对比。以抑菌圈直径、菌落总数、抑菌率、最小抑菌浓度(MIC)为考察指标分别进行单因素试验测定,对比研究了2种美拉德反应产物与其他防腐剂分别对2种指示菌(细菌与真菌)抑菌作用的强弱。综合分析实验结果得出美拉德反应产物的抑菌效果略次于山梨酸钾、双乙酸钠这些化学合成防腐剂,但整体抑菌效果与天然防腐剂乳酸、乳酸钠、Nisin(乳酸链球菌素)不相上下,而且对于某些腐败菌的抑制作用还超过了这3种天然防腐剂。

关键词(KeyWords)： 美拉德产物;防腐剂;抑菌圈;菌落总数;抑制率;最小抑菌浓度

Abstract:

Keywords:

基金项目(Foundation): 河南省科技攻关项目(182102110094);; “食品生产与安全河南省协同创新中心”研究生创新基金(FCICY201610)

作者(Author): 章银良,李鑫,蔡亚玲

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