可食性大蒜素/淀粉抑菌膜的制备及性能研究
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摘要
本研究以淀粉膜为基质,以甘油和海藻酸钠为增塑剂,大蒜素为抑菌剂制备淀粉抑菌膜,并测试抑菌剂、膜液和膜等的相关性能。结果表明:大蒜素对酵母菌、大肠杆菌、枯草芽孢杆菌的最低抑菌浓度分别为0.05μL·mL~(-1)、2.5μL·mL~(-1)、0.63μL·mL~(-1)。将大蒜素添加到淀粉膜液中制成膜后,对酵母菌、枯草芽孢杆菌的最小抑菌浓度增加至10 mg·g~(-1)、80 mg·g~(-1),而对大肠杆菌无明显的抑菌效果。通过比较淀粉膜和抑菌膜的抗拉性能、透过性、红外光谱检测及膜液的流变性、接触角等性能,抑菌剂对基质影响较小。
The starch film was prepared with the matrix, glycerin and sodium alginate as plasticizers, and allicin as the antibacterial agent, and its properties were characterized. The results showed that the minimum inhibitory concentrations of allicin against Yeast, Escherichia coli and Bacillus subtilis were 0.05 μL·mL~(-1), 2.5 μL·mL~(-1) and 0.63 μL·mL~(-1),respectively. After adding allicin to matrix to form a film, the minimum inhibitory concentration against Yeast and Bacillus subtilis increased to 10 mg·g~(-1) and 80 mg·g~(-1), respectively, but there was no practical antibacterial effect on Escherichia coli. To compare the tensile properties, water permeability and oil permeability of the starch film and the antibacterial film,the infrared spectrum detection and the rheology and contact angle of the film liquid, the difference is small.
The starch film was prepared with the matrix, glycerin and sodium alginate as plasticizers, and allicin as the antibacterial agent, and its properties were characterized. The results showed that the minimum inhibitory concentrations of allicin against Yeast, Escherichia coli and Bacillus subtilis were 0.05 μL·mL~(-1), 2.5 μL·mL~(-1) and 0.63 μL·mL~(-1),respectively. After adding allicin to matrix to form a film, the minimum inhibitory concentration against Yeast and Bacillus subtilis increased to 10 mg·g~(-1) and 80 mg·g~(-1), respectively, but there was no practical antibacterial effect on Escherichia coli. To compare the tensile properties, water permeability and oil permeability of the starch film and the antibacterial film,the infrared spectrum detection and the rheology and contact angle of the film liquid, the difference is small.
引文
[1]Han Jung H.Innovations in Food Packaging(2nd ed)[M].Amsterdam:Elsevier,2014.
[2]刘宏生,冯明月,陈霞.茶多酚/淀粉可食性膜的制备及其性能[J].华南理工大学学报(自然科学版),2018,46(6):109-115.
[3]贾超,王利强,卢立新.淀粉基可食膜研究进展[J].食品科学,2013,34(5):289-292.
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[5]马晓年,邹艳丽,周新凤,等.白皮大蒜中大蒜素的提取[J].湖北农业科学,2017,56(16):3130-3132.
[6]时威,张岩,白阳,等.大蒜素的抑菌作用及其稳定性研究[J].食品与发酵科技,2011,47(3):76-86.
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[13]左贯杰,宋小勇,陈复生,等.玉米-小麦淀粉/玉米醇溶蛋白双层膜热学及微观特性[J].食品科学,2018,39(27),255-263.
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[16]Ankri Serge,Mirelman David.Antimieobial properties of allicin from garlic[J].Microbes and Infection,1999,1(2):125-129.
[17]梅四卫,朱涵珍.大蒜素的研究进展[J].中国农学通报,2009,25(9):97-101.
[18]Shima S,Sakai H.Polylysine Produced by Streptomyces[J].Journal of the Agricultural Chemical Society of Japan,1977,41(9):1807-1809.
[19]Dumoulin Y,Alex S,Szabo P,et al.Crosslinked amylose as matrix for drug controlled release X-ray and FT-IR structural analysis[J].Carbohydrate Polymers,1999,37(4):361-370.
[20]Maeda S,Kumimoto KK,Sasaki C,et al.Characterization of microbial poly by FT-IR,Raman and solid state 13C NMR spectroscopies[J].Journal of Molecular Structure,2003,655(1):149-155.
[21]叶文斌,樊亮,王都留,等.苦豆子半乳甘露聚糖与中草药复合膜的包装性能研究[J].包装与食品机械,2012,30(6):10-14.
[2]刘宏生,冯明月,陈霞.茶多酚/淀粉可食性膜的制备及其性能[J].华南理工大学学报(自然科学版),2018,46(6):109-115.
[3]贾超,王利强,卢立新.淀粉基可食膜研究进展[J].食品科学,2013,34(5):289-292.
[4]尹春晖,霍诗然.大蒜素抗癌作用及其机制研究进展[J].食品科学,2009,30(7):270-272.
[5]马晓年,邹艳丽,周新凤,等.白皮大蒜中大蒜素的提取[J].湖北农业科学,2017,56(16):3130-3132.
[6]时威,张岩,白阳,等.大蒜素的抑菌作用及其稳定性研究[J].食品与发酵科技,2011,47(3):76-86.
[7]马建凤,刘华钢,朱丹.中药体外抑菌研究的方法学进展[J].药物研究评价,2010,31(1):42-45.
[8]曾维才,谭敏,张佳琪.不同抑菌方法在食品防腐剂效果评价方面的比较[J].食品安全质量检测学报,2010,27(3):112-117.
[9]唐亮,刘翠艳,韩春杨,等.中药研究常用三种体外抑菌方法的比较[J].中国中医药科技,2011,18(5):419-420.
[10]苏明慧,吕晗晶,金昌盛,等.豌豆淀粉膜的制备与应用[J].浙江农业科学,2016,1(9):1511-1514.
[11]马丹,赵晓燕,马越,等.不同工艺生产大豆分离蛋白的成膜性能[J].农业工程学报,2008,24(10):239-242.
[12]轻工业部塑料加工应用科学研究所.GB 13022-1991塑料薄膜伸性能试验方法[S].北京:中国标准出版社,1991.
[13]左贯杰,宋小勇,陈复生,等.玉米-小麦淀粉/玉米醇溶蛋白双层膜热学及微观特性[J].食品科学,2018,39(27),255-263.
[14]北京市塑料研究所.GB 1037-1989塑料薄膜和片材透水蒸气性试验方法-杯式法[S].北京:中国标准出版社,1989.
[15]Lin Yan-Jun,Li Dian-Qing,David G Evans,et al.Modulating effect of Mg-Al-CO3 layered double hydroxides on the thermal stability of PVC resin[J].Polymer Degradation and Stability,2005,88(2):286-293.
[16]Ankri Serge,Mirelman David.Antimieobial properties of allicin from garlic[J].Microbes and Infection,1999,1(2):125-129.
[17]梅四卫,朱涵珍.大蒜素的研究进展[J].中国农学通报,2009,25(9):97-101.
[18]Shima S,Sakai H.Polylysine Produced by Streptomyces[J].Journal of the Agricultural Chemical Society of Japan,1977,41(9):1807-1809.
[19]Dumoulin Y,Alex S,Szabo P,et al.Crosslinked amylose as matrix for drug controlled release X-ray and FT-IR structural analysis[J].Carbohydrate Polymers,1999,37(4):361-370.
[20]Maeda S,Kumimoto KK,Sasaki C,et al.Characterization of microbial poly by FT-IR,Raman and solid state 13C NMR spectroscopies[J].Journal of Molecular Structure,2003,655(1):149-155.
[21]叶文斌,樊亮,王都留,等.苦豆子半乳甘露聚糖与中草药复合膜的包装性能研究[J].包装与食品机械,2012,30(6):10-14.