Abstract:

In order to better apply natamycin in food, effects of temperature, illumination, pH and inorganic salts on biological stability of natamycin solution were investigated. Results showed that natamycin solution at less than 100 ℃ exhibited strong biological stability. However, the heating treatment at 121 ℃ could result in the reduction of biological stability of natamycin solution. The inhibition activity of natamycin solution to bacteria was decreased to 62.15% while treated at 121 ℃ for 15 min and natamycin solution was completely inactivated after the treatment at 121 ℃ for 30 min. Natamycin solution was also sensitive to ultraviolet radiation and could be inactivated after UV treatment for 90 min. Moreover, fluorescent light radiation could also result in inactivation of natamycin solution to some extent and the complete inactivation of natamycin solution was observed under fluorescent light illumination for 10 days. Natamycin solution revealed relatively stable in the range of pH 4－8. No obvious effect of NaCl, MgSO4 and CuSO4 on biological stability of natamycin solution was observed, but FeCl3 and MgSO4 exhibited a significant effect on biological stability of natamycin solution.

Key words: natamycin, solution, biological stability, environment condition, inorganic salt