Effects of External Factors and Eucommia ulmoides Leaves Extracts on Antibacterial Activity of SDA
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摘要: 本文研究了食品基质（蛋白质和碳水化合物浓度）和加工条件（温度和pH）对双乙酸钠（sodium diacetate，SDA）抑菌活性的影响，并考察了SDA与杜仲叶提取物（Eucommia ulmoides leaves extract，EULE）的联合抑菌作用。通过Modified Gompertz动力学方程拟合细菌生长曲线，计算出沙门氏菌和金黄色葡萄球菌的迟缓期（λ）和最大比生长速率（μmax）。采用二倍稀释法确定了SDA和EULE的最低抑菌浓度（minimum inhibitory concentration，MIC），并通过棋盘法评价了SDA与EULE的联合抑菌效果。结果表明：高浓度蛋白质（10%牛肉浸粉）和高浓度碳水化合物（7%可溶性淀粉）可减弱SDA的抑菌活性。高温处理（121和138℃）和碱性环境（pH8.5）也会减弱SDA的抑菌活性。酸性环境（pH为4.5、5.5和6.5）可增强SDA的抑菌活性。同时发现，SDA与EULE联用对抑菌效果有相加作用。本研究结果可为SDA在食品工业的应用提供理论参考。Abstract: The effects of food ingredients(concentrations of protein and carbohydrate)and processing conditions(temperature and pH)on the antibacterial activity of SDA,and the combined antibacterial effect of SDA and EULE were investigated. The Modified Gompertz kinetic analyses was used to fit the bacterial growth curve. And the lag phase(λ)and maximum specific growth rate(μmax)of Salmonella and Staphylococcus aureus were obtained. The MIC of SDA and EULE were determined by double dilution method. The antibacterial effect of SDA combined with EULE was investigated by checkerboard method. The results showed that high concentration of protein(10% beef extract desiccant),high concentration of carbohydrate(7% soluble starch),high temperature treatment(121 and 138 ℃)and alkaline condition(pH8.5)all decreased the antibacterial efficiency of SDA. However,SDA was more effective at acidic conditions(pH4.5,5.5 and 6.5). And when SDA was combined with EULE,there was an additive effect on the antibacterial activity. It could provide a theoretical reference for the application of SDA in food industries.
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