半乳糖基甘油月桂酸单酯的抑菌活性和稳定性

doi:10.7506/spkx1002-6630-201615001

摘要/Abstract

摘要：

研究半乳糖基甘油月桂酸单酯对食品中几种常见腐败菌的抑菌作用及其稳定性。方法：采用倍比稀释法测定半乳糖基甘油月桂酸单酯对5 种细菌和3 种真菌的最小抑菌浓度（minimum inhibitory concentration，MIC）。同时以大肠杆菌和蜡样芽孢杆菌为指示菌，研究pH值、温度、紫外线照射及NaCl质量分数对半乳糖基甘油月桂酸单酯抑菌稳定性的影响。结果：半乳糖基甘油月桂酸单酯对大肠杆菌、蜡样芽孢杆菌等5 种细菌具有较好的抑菌活性，而对黄曲霉、黑曲霉和酿酒酵母等真菌的抑制效果不明显或无抑制效果。半乳糖基甘油月桂酸单酯对荧光假单胞菌的MIC为0.078 mg/mL，对大肠杆菌、枯草芽孢杆菌、蜡样芽孢杆菌和金黄色葡萄球菌的MIC均为0.156 mg/mL。半乳糖基甘油月桂酸单酯在pH 5～8范围内具有较好的抑菌活性，经温度和紫外线照射处理后，抑菌活性有微弱下降，随着NaCl质量分数的增加，其抑菌活性显著下降。

关键词: 半乳糖基甘油月桂酸单酯, 抑菌活性, 稳定性

Abstract:

Antimicrobial properties and stability of galactosyl monolaurin were investigated in this study. The minimum
inhibitory concentration (MIC) of galactosyl monolaurin against five bacteria and three fungi from foods were determined
by doubling dilution method. Escherichia coli and Bacillus cereus were used as indicator bacteria to investigate the effects
of temperature, pH, UV irradiation and salt concentration on the stability of galactosyl monolaurin. Results showed that galactosyl
monolaurin could inhibit five tested bacteria and had little or no effect on the growth of three tested fungi. The MIC of galactosyl
monolaurin against Pseudomouas fluorescens was 0.078 mg/mL, and the same MIC value of 0.156 mg/mL was observed against
Escherichia coli, Bacillus subtilis, Bacillus cereus and Staphylococcus aureus. In the pH range of 5 to 8, the antibacterial activity
of galactosyl monolaurin was stable. Temperature and UV irradiation showed little effect on the antimicrobial activity of galactosyl
monolaurin. With increasing NaCl concentration, this antimicrobial activity decreased significantly.

Key words: galactosyl monolaurin, antimicrobial activity, stability

中图分类号:

TS202.3

刁明明，齐丹萍，张充，别小妹，吕凤霞，陆兆新，赵海珍. 半乳糖基甘油月桂酸单酯的抑菌活性和稳定性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201615001.

DIAO Mingming, QI Danping, ZHANG Chong, BIE Xiaomei, Lü Fengxia, LU Zhaoxin, ZHAO Haizhen. Antimicrobial Properties and Stability of Galactosyl Monolaurin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201615001.

[1]	任爽，董文霞，刘锦芳，毛立科，高彦祥，袁芳. 食品运载体系包埋姜黄素的研究进展[J]. 食品科学, 2021, 42(9): 264-274.
[2]	吕思伊，卢琪，潘思轶. 包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J]. 食品科学, 2021, 42(8): 1-9.
[3]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[4]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[5]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[6]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[7]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[8]	杜健，梁井瑞，韩宗正，任建威，赵媛，李伟，王剑，冯晓慧. 二十二碳六烯酸微藻油乳状液稳定性的影响因素[J]. 食品科学, 2021, 42(3): 85-91.
[9]	贾浩，姚亚亚，周晨霞，刘阳星月，李慧静. 臭氧处理结合密闭包装在储藏期间对小麦品质的影响[J]. 食品科学, 2021, 42(3): 258-265.
[10]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.
[11]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.
[12]	杨建飞，马倩，左勇，黄雪芹，徐佳，王定丽，周耀进，杨柯怡. 亚硝酸盐快速检测试剂研究及其在酱腌菜中的应用[J]. 食品科学, 2021, 42(18): 321-328.
[13]	李钰景，孙丽平，庄永亮. 红毛丹果皮中老鹳草素的分离纯化及其热稳定性[J]. 食品科学, 2021, 42(15): 44-49.
[14]	赵磊，潘飞，周娜，张雅莉，郝帅，王成涛. 提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制[J]. 食品科学, 2021, 42(14): 16-23.
[15]	何胜华，邓乾春. 大豆和油菜籽油体形成的天然乳液的稳定性及胃肠道消化特性[J]. 食品科学, 2021, 42(13): 34-42.

半乳糖基甘油月桂酸单酯的抑菌活性和稳定性

Antimicrobial Properties and Stability of Galactosyl Monolaurin

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价