摘要
以淀粉为成膜基质,海藻酸钠和甘油为增塑剂,水杨酸、龙胆酸、没食子酸、对香豆酸和绿原酸等5种酚酸为抑菌剂制备淀粉基抑菌膜,并对抑菌剂的抑菌性和膜性能进行比较。考察5种酚酸对大肠杆菌、枯草芽孢杆菌和酵母菌等最低抑菌浓度(MIC)、加入淀粉基膜中的抑菌性及膜性能变化。结果表明,水杨酸、没食子酸和对香豆酸对3种菌具有较好的抑制性,分别为9.375 mg·mL^(-1)、15.625 mg·mL^(-1)和9.375 mg·mL^(-1),其中,水杨酸效果最好,而加入淀粉膜中没食子酸的抑菌性受限较大;抑菌剂对淀粉膜的拉伸强度影响较大,而对断裂延伸率影响较小;FTIR分析抑菌剂和淀粉发生不同程度的理化反应。
Antibacterial films were prepared using starch as matrix,sodium alginate and glycerol as plasticizers,salicylic acid,gentian acid,gallic acid,p-coumaric acid and chlorogenic acid as antibacterial agents.The antibacterial properties and film properties of antibacterial agents were compared.The minimum inhibitory concentration(MIC)of five phenolic acids on Escherichia coli,Bacillus subtilis and Yeast,the antibacterial activity of five phenolic acids added to starch film and the changes of film properties were investigated.The results showed that salicylic acid,gallic acid and p-coumaric acid had good inhibitory effects on the three bacteria,which were 9.375 mg·m L^(-1),15.625 mg·m L^(-1) and 9.375 mg·m L^(-1),respectively.Among them,salicylic acid had the best effect,but the antibacterial activity of gallic acid added to starch film was limited.Antibacterial agents had a great effect on the tensile strength of starch film,but had little effect on the elongation at break.FTIR analysis showed that antibacterial agents and starch had different degrees of physical and chemical reactions.
作者
徐平
郦丹妮
余文怡
胡佩佩
覃寒珍
余作龙
魏云潇
XU Ping;LI Danni;YU Wenyi;HU Peipei;QIN Hanzhen;YU Zuolong;WEI Yunxiao(College of Biological and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015,China)
出处
《现代食品》
2021年第19期198-203,共6页
Modern Food
基金
国家级大学生创新创业训练计划项目(202011842031)
浙江省大学生科技创新活动计划(新苗人才计划)(2021R421008)
浙江树人大学实验室开放项目(2021JS2008)。
关键词
酚酸
淀粉
抑菌膜
抑菌性
膜性能
phenolic acids
starch
antibacterial film
antibacterial activity
film properties
