摘要
基于氧化应激与黄曲霉毒素生物合成的持续相关性,研究了天然抗氧化剂茶多酚对黄曲霉生长及产毒的影响,并通过扫描电镜观察茶多酚对黄曲霉菌丝体形态的影响,旨在寻找一种安全、高效、环境友好型的抑菌剂来控制食品中黄曲霉毒素的污染。结果表明:茶多酚对黄曲霉菌落生长有一定抑制作用,在10 mg/m L浓度下,抑制率达到48.41%,使黄曲霉菌落生长速率为(5.57±0.16)mm/d,延滞期为(1.32±0.13)d;而茶多酚对黄曲霉产毒抑制效果显著,在1,5和10 mg/m L浓度下,茶多酚对AFB1生物合成的抑制率分别达到了60.15%,87.12%和97.48%;且茶多酚可严重破坏黄曲霉菌丝体的超微结构。因此,茶多酚可作为天然抑菌剂应用于食品与饲料中,控制黄曲霉毒素的污染。
The ability of tea polyphenols against growth and AFB1 production by toxigenic Aspergillus flavus was researched. Meanwhile,the influence of tea polyphenols on mycelia morphological alterations of Aspergillus flavus was analyzed by scanning electron microscopy（ SEM）. Results showed that the tea polyphenols could inhibit the colony growth of Aspergillus flavus. At the concentrations of 10 mg / m L,the inhibition reached to 48. 41 %,the growth rate and the lag phase reached to（ 5. 57 ± 0. 16） mm / d,（ 1. 32 ± 0. 13） d; however,the tea polyphenols significantly inhibited AFB1 production,the inhibition of 1 mg / m L,5 mg / m L and 10 mg / m L concentrations of tea polyphenols reached to 60. 15 %,87. 12 % and 97. 48 %,respectively. And SEM showed that the mycelia was serious damaged.Hence,tea polyphenols can be used in food and feed to control AFB1 contamination.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第12期20-25,共6页
Food and Fermentation Industries
基金
陕西省自然科学基金(2013JQ3019)
陕西科技大学科研启动基金(BJ12-19)
稻谷及副产物深加工国家工程实验室开放课题基金(2012KF2006)
