摘要
肉桂油为新发现的天然抗菌防腐香精油,其有效成分为肉桂醛。本研究采用肉桂醛抑制黄曲霉生长过程,并通过测定不同抑制方式下孢子提取液光密度、丙二醛值的变化,初步揭示该醛抑菌防腐的生物化学机理,为其在食品上的抗菌防腐应用提供科学依据。结果发现肉桂醛的不同浓度、抑制方式毒化黄曲霉细胞孢子提取液的OD260nm、OD280nm值都增大,丙二醛(MDA)值也均上升,表明肉桂醛能通过损伤黄曲霉细胞质膜而进入细胞,使胞内大分子空间结构改变并且有序的新陈代谢被破坏,导致抑制黄曲霉的生长。
Cinnamon oil is a new natural antifungal essential oil, and its effective compound is cinnamaldehyde. In this study, cinnamaldehyde was used to inhibit A. flavous and to determine the values of UV spectrophotometry and malondialdehyde by different inhibition means. The results preliminary revealed the biochemistry mechanism of cinnamaldehyde inhibition on A.flavous so as to provide the scientific basis for its application on antifungal and antiseptic effects on food. The values of OD260om, OD280om and malondialdehyde of A. flavous spore extracting solutions were found increasing in different cinnamaldehyde concentrations and inhibition ways. This indicated that cinnamaldehyde can enter theA.flavous cell by damaging its cell membrane, so as to change its biomacromolecules spatial structures, destroye its ordered metabolism and inhibit the A. flavous growth.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期36-40,共5页
Food Science
基金
国家发改委、农业部中试项目(农计函[2004]514)
关键词
肉桂醛
黄曲霉
OD
丙二醛
cinnamaldehyde
Aspergillus flavous
OD value
malondialdehyde
