摘要
为探究食品用香料反式肉桂酸及其甲酯与乙酯对黄曲霉菌的抑制作用,采用带药培养基法和密闭熏蒸法测定了反式肉桂酸、反式肉桂酸甲酯和反式肉桂酸乙酯对黄曲霉菌的抑菌活性,并使用山梨酸作为阳性对照。进一步研究了抑菌效果较优的反式肉桂酸甲酯在接触和密闭熏蒸条件下的最小抑菌浓度(MIC)。在此基础上研究了反式肉桂酸甲酯对贮藏花生中黄曲霉菌的抑制作用,确定了其在密闭熏蒸条件下对花生中黄曲霉菌的MIC和最小杀菌浓度(MFC)。结果表明:3种供试化合物均在接触条件下对黄曲霉菌表现出一定的抑制效果,其中反式肉桂酸甲酯的抑菌活性最强,并且在密闭熏蒸法下的抑菌效果优于带药培养基法。反式肉桂酸甲酯在接触和熏蒸条件下对黄曲霉菌的MIC分别为0.50 g/L和0.12 g/L,而在熏蒸条件下对贮藏花生中黄曲霉菌的MIC和MFC分别为1.5 g/L和2.5 g/L。研究表明,食品用香料反式肉桂酸甲酯对黄曲霉菌具有显著的抑制作用,具备开发成为安全、高效新型食品防腐剂或粮食防霉剂的潜力。
This study aimed to investigate the inhibitory effects of trans-cinnamic acid and the methyl and ethyl esters on Aspergillus flavus.The antifungal activities of trans-cinnamic acid,methyl trans-cinnamate and ethyl trans-cinnamate against A.flavus were determined by drug-containing medium method and closed fumigation method,and sorbic acid was used as positive control,then the minimum inhibitory concentration(MIC)of methyl trans-cinnamate,which exhibited the most potent antifungal activity,was further studied under the contact and closed fumigation conditions.Moreover,the inhibitory effects of trans-methyl cinnamate on A.flavus during peanuts storage were studied,and the MIC and minimum fungicidal concentration(MFC)of methyl trans-cinnamate against A.flavus in peanuts under airtight fumigation conditions were determined.The results showed that all three tested compounds exhibited certain inhibitory effects on A.flavus under contact conditions,among which methyl trans-cinnamate showed the strongest inhibitory effects,and the antifungal effects of the fumigation method were better than that of the drug-containing medium method.The MIC of trans-methyl cinnamate against A.flavus were 0.50 g/L and 0.12 g/L under contact and fumigation conditions,while the MIC and MFC of trans-methyl cinnamate against A.flavus in stored peanuts were 1.5 g/L and 2.5 g/L under fumigation conditions,respectively.These results indicated that food flavor methyl trans-cinnamate presented significant inhibitory effects on A.flavus,and had the potential to be developed as a safe and efficient new food preservative or grain preservative.
作者
杨钰琦
张致豪
王冲
马卫宾
YANG Yuqi;ZHANG Zhihao;WANG Chong;MA Weibin(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;School of International Education,Henan University of Technology,Zhengzhou 450001,China)
出处
《保鲜与加工》
北大核心
2025年第7期118-124,共7页
Storage and Process
基金
河南省科技攻关项目(242102111047)。
关键词
黄曲霉菌
反式肉桂酸甲酯
食品用香料
花生
抗真菌作用
熏蒸
Aspergillus flavus
methyl trans-cinnamate
food flavor
peanuts
antifungal effects
fumigation
