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HP-β-CD/GSE包合物对羊肚腐败菌的抑制作用及保鲜效果

钟媛媛1,李文慧1,卢士玲2,王庆玲2,冉丽丹1,董娟1   

  1. 1. 石河子大学
    2. 石河子大学食品学院
  • 收稿日期:2019-07-11 修回日期:2020-05-06 出版日期:2020-08-15 发布日期:2020-08-19
  • 通讯作者: 董娟 E-mail:djshzu@126.com
  • 基金资助:
    超高压对酱卤羊肚蛋白氧化影响及其作用机制研究

The antibacterial preservation effect of HP-β-CD/GSE inclusion complex on the spoilage of lamb tripe

1, 1, 1, 1,   

  • Received:2019-07-11 Revised:2020-05-06 Online:2020-08-15 Published:2020-08-19

摘要: 为探究包合物对羊肚腐败菌的抑制作用及保鲜效果,采用共沉积法制备含不同物质的量之比的葡萄籽提取物(grapeseedextract,GSE)与2-羟丙基-β-环糊精((2-Hydroxypropyl)-β-cyclodextrin,HP-β-CD)的包合物,利用傅里叶变换红外光谱(fourier transform infrared spectroscopy,FTIR)、差示扫描量热法(differential scanning calorimetry,DSC)和扫描电子显微镜(scanning electron microscope,SEM)研究分析了包合物的结构。此外,对羊肚的腐败菌进行了分离鉴定,并研究了包合物(1:2)对分离出的腐败菌的抑制作用,同时以羊肚贮藏期间的pH值、挥发性盐基氮值TVB-N 、感官评价作为新鲜度评价指标,探明包合物对羊肚的保鲜效果。结果表明:共沉积法成功制备了包合物,且包合后GSE的水溶性和抗氧化活性均得到改善。 羊肚中分离获得的腐败菌主要有7 株,其中包合物(1:2)对金黄色葡萄球菌和大肠杆菌抑菌活性效果最强,抑菌圈直径分别为15.13 mm、18.11 mm。 4 ℃贮藏期间,与空白相比,3 种不同物质的量之比的包合物能有效降低羊肚中的TVB-N和pH值,感官评价在6天内保持在可接受范围,而1:2的包合物对羊肚的保鲜效果最优。因此,HP-β-CD/GSE包合物的应用为开发新型抑菌保鲜材料提供理论依据。

关键词: 葡萄籽提取物(GSE), 包合物, 羊肚, 腐败菌, 保鲜

Abstract: The inclusion complexes of grape seed extracts (GSE) with different molar ratios of 2-hydroxypropyl-beta-cyclodextrin (HP-β-CD) were prepared by co-precipitation method. The structures of GSE and its inclusion complexes were studied by FTIR, DSC andSEM., In addition, the isolation and identification of spoilage bacteria were carried out, and the inhibitory effect of inclusion complex (1:2) on seven spoilage bacteria in the lamb tripe was studied. At the same time, the pH, TVB-N and sensory evaluation during storage were determined as indexes for freshness evaluation, to find out the preservation effect of the inclusion complex on the lamb tripe. The results showed that the formation of inclusion complex was confirmed by FTIR, DSC and SEM, and the water solubility and antioxidant activity of GSE were improved after inclusion. Seven spoilage bacteria were isolated from the lamb tripe, and the inclusion complex (1:2) had the strongest bacteriostatic activity against Escherichia coli and Staphylococcus aureuse. The diameter of the bacteriostatic circle was 15.12 mm and 18.11 mm, respectively. Compared with the blank group, the three inclusion complexes with different molar ratios could effectively reduce TVB-N and pH value, and keep the sensory evaluation within acceptable range of the lamb tripe during storage (4 ℃). The inclusion complexes with molar ratio of 1:2 had the best preservation effect on the lamb tripe, which was closely related to the antioxidant effect of the inclusion complexes. Therefore, HP-β-CD/GSE inclusion complex can be used as a new antibacterial preservation material to provide theoretical basis.

Key words: grape seed extract(GSE), inclusion complex, lamb tripe, spoilage organism, fresh-keeping

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