基于专利视角的Nisin在食品贮藏保鲜中应用的研究进展

吴娟; 吴洁; 林琳; 崔海英

doi:10.13386/j.issn1002-0306.2022070385

基于专利视角的Nisin在食品贮藏保鲜中应用的研究进展

doi: 10.13386/j.issn1002-0306.2022070385

吴娟^1,,
吴洁^{1, 2, ,},
林琳³,
崔海英³

1.
江苏科技大学知识产权中心，江苏镇江 212003
2.
江苏科技大学期刊社，江苏镇江 212100
3.
江苏大学食品与生物工程学院，江苏镇江 212013

基金项目: 国家自然科学基金项目（31972172）；江苏省自然科学基金项目（BK20201417）。

详细信息

作者简介:
吴娟（1991−），女，硕士，助理研究员，研究方向：知识产权、食品保鲜，E-mail：627317239@qq.com

通讯作者:
吴洁（1968−），女，博士，教授，研究方向：技术创新、知识管理，E-mail：0511wujie@163.com

中图分类号: TS202.3
计量
- 文章访问数: 73
- HTML全文浏览量: 28
- PDF下载量: 17
- 被引次数: 0
出版历程
- 收稿日期: 2022-08-03
- 网络出版日期: 2022-12-14
- 刊出日期: 2023-01-17

Research Progress on Application of Nisin in Food Storage and Preservation Based on Patent Analysis

WU Juan^1
,,
WU Jie^{1, 2
, ,},
LIN Lin³,
CUI Haiying³

1.
Intellectual Property Center, Jiangsu University of Science and Technology, Zhenjiang 212003, China
2.
Periodicals Agency, Jiangsu University of Science and Technology, Zhenjiang 212100, China
3.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

摘要

摘要: 乳酸链球菌肽（Nisin）作为一种天然、高效、安全的食品添加剂，因其对革兰氏阳性菌具有广谱抑菌活性，而被广泛应用于食品贮藏保鲜领域。本文从专利数据和技术应用进展的角度，对Nisin在食品贮藏保鲜应用领域的专利进行整理分析，着重从单一应用、复配防腐剂、与物理技术协同杀菌、微胶囊化、抗菌食品包装膜等方面，系统地介绍了Nisin相关专利申请现状。研究结果表明，企业应在Nisin与其他物质协同杀菌等热点研发领域加快专利布局，并合理利用失效专利技术，规避专利侵权风险，以求实现Nisin相关新技术的快速发展。
- 乳酸链球菌肽 /
- 食品 /
- 贮藏保鲜 /
- 专利分析 /
- 应用
Abstract: As a kind of food additive with natural, high efficiency and safety, nisin was widely used in food storage and preservation due to its broad spectrum antibacterial activity against Gram-positive bacteria. This article reviews the patents of Nisin in the application of food storage and preservation based on the existing patent data and progress in techniques. It focuses on the current situation in patent application of Nisin from the aspects of single application, compound antiseptic, Nisin combined with physical technology, microencapsulation and antibacterial foodstuff packaging film. The results imply that enterprises should accelerate patent application in the hot research field, such as the synergistic antimicrobial activity of Nisin and other food additives, and rationally utilize invalid patent technology. Besides, they should avoid the risk of patent infringement and realize the high speed development of the Nisin application technology.
- Nisin /
- food /
- storage and preservation /
- patent analysis /
- application

HTML全文

图 1 1987年以前（a）及1988~2022年（b）全球及中国专利申请趋势

Figure 1. Trends in global and Chinese patent application before 1987 (a) and from 1988 to 2022 (b)

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图 2 全球专利申请人类型

Figure 2. The types of global patent applicants

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图 3 全球排名前十的专利申请人

Figure 3. The top 10 global patent applicants

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图 4 专利技术主题分布

Figure 4. Distribution of patented technology topics

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图 5 专利法律状态

Figure 5. Patent legal status

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表 1 全球主要专利技术分布

Table 1. Main global patent technical distribution

序号	IPC 分类号	含义	专利占比
1	A23L3	食品或食料的一般保存，例如专门适用于食品或食料的巴氏法灭菌、杀菌（涉及包装的食品或食料的保存入B65B55/00）	22.33%
2	A23B4	保存肉、香肠、鱼或鱼制品的一般方法〔2〕	16.23%
3	A23L1	食品或食料；它们的制备或处理（一般保存入A23L3/00）〔4〕	12.61%
4	A23L13	肉类制品；肉食；它们的制备或处理	9.23%
5	A23L33	改变食品的营养性质；营养制品；其制备或处理	8.43%
6	A23B7	水果或蔬菜的保存或化学催熟〔3〕	7.39%
7	A23L5	食品或食料的一般制备或处理；所得的食品或食料；及其所用的原料	6.37%
8	A23C19	干酪；干酪配制品；其制备（干酪代用品入A23C20/00）	5.90%
9	A23L2	非酒精饮料；干成分或浓缩物（汤浓缩物A23L 23/10）；其制备（通过去除酒精C12H3/00制备非酒精饮料）	5.88%
10	A23L27	调味料；增香剂或佐料；人造甜味剂；食盐；食用盐代用品；它们的制备或处理	5.63%
注：表1中专利数据的统计年份为1952~2022年。

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表 2 Nisin结合物理技术在食品贮藏保鲜领域的应用

Table 2. Application of Nisin combined with physical technology in the field of food storage and preservation

序号	抗菌物质	物理技术	保鲜对象	应用效果	参考文献
1	Nisin	巴氏杀菌技术、辐照杀菌技术	盒装风味畜禽制品	能够有效降低产品初始带菌量，既保持了产品的色、香、味、形，又能够延长食品货架期	[39]
2	Nisin、有机酸	超高压技术	蔬菜原料	有效杀灭食源性病原菌及孢子型微生物的孢子，并且能够使因热引起的产品品质损伤最小化	[40]
3	Nisin、ε-聚赖氨酸、溶菌酶	加压CO₂技术	液体食品	能够杀死牛乳、鲜橙汁、豆乳等液体食品中的细菌芽孢，同时可较大程度保持食品的营养价值和感官特性	[41]
4	Nisin、改性羧甲基壳聚糖、果胶、油酸、酵母硒、纳他霉素	低温等离子体	水产品	能够减缓水产品中蛋白质在冷藏过程中的降解、氧化变性，有效减缓了产品的腐败变质	[42]
5	Nisin、天然香辛料提取物、中草药提取物、溶菌酶和纳他霉素	微波、电场、磁场	粤菜	在贮藏保鲜过程中，能够较好的保留红烧乳鸽、东坡猪手等粤菜的原有的风味和口感	[43]
6	Nisin、柠檬酸钠、L-抗坏血酸钠、乳酸钠等	CO、CO₂、N₂等气调成分	羊肉产品	有效延长产品保质期，能够显著改善羊肉贮藏保鲜期的色泽品质	[44]

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表 3 含有Nisin的可食性抗菌膜在食品贮藏保鲜领域的应用

Table 3. Application of edible antibacterial film containing Nisin in the field of food storage and preservation

序号	抗菌物质	膜基材	保鲜对象	应用效果	参考文献
1	Nisin、TiO₂等	壳聚糖	果蔬	能够明显抑制果蔬的腐烂变质，有效延长果蔬的贮藏期	[53]
2	Nisin、山梨酸钾和乙二胺四乙酸二钠	明胶	生鲜肉制品	具有较强的保水能力和抑菌效果，能够显著延长生鲜肉制品的货架期	[54]
3	Nisin、果胶、多酚	大豆蛋白	柑橘	能够降低柑橘的其水分、维生素C、有机酸、可溶性固形物的损失	[55]
4	纳他霉素、乳酸链球菌素、多聚赖氨酸、植物精油	壳聚糖、蜂胶和多孔淀粉	泡菜块茎类原料	能够有效保持泡菜块茎类原料的品质，使用双相涂膜保鲜剂处理过的原料加工的泡菜产品成熟期一致，品质稳定	[56]
5	Nisin、抗坏血酸	壳聚糖、海藻酸钠	生鲜猪肉	能有效延长生鲜猪肉产品在5~8 ℃下贮藏的货架期	[57]
6	Nisin、ε-聚赖氨酸	明胶、普鲁兰多糖	调味料	对革兰氏阳性菌、革兰氏阴性菌均具有良好的抑菌效果，能够广泛用于方便面调料包、盐袋、糖袋、茶包等热水调料包的储存	[58]

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