| 天然复合防腐剂在方便面料包中抑菌效果的应用 |
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| 引用本文： | 刘 齐,杜 萍,王铁旦,沈 阅,李 庆,杨 芳.天然复合防腐剂在方便面料包中抑菌效果的应用[J].北京工商大学学报(自然科学版),2014,32(2):28-31,50. |
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| 作者姓名： | 刘 齐 杜 萍 王铁旦 沈 阅 李 庆 杨 芳 |
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| 作者单位： | [1]湖北大学知行学院,湖北武汉430011 [2]昆明理工大学分析测试研究中心,云南昆明650093 [3]云南省分析测试中心,云南昆明650093 |
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| 摘 要： | 研究了天然复合防腐剂添加在方便面酱包中的抑菌效果.通过单因素实验,从乳酸链球菌素(nisin)、纳他霉素和壳聚糖3种天然防腐剂中确定两种对咖喱味酱腐败抑制作用较强的防腐剂,进行复配实验.复配出最优组合复合防腐剂为ω(nisin)添加量为0.02%、纳他霉素为0.006 5%.验证实验结果表明,该天然复合防腐剂组合抑菌效果与化学防腐剂抑菌效果相当.
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| 关 键 词： | 酱包 天然防腐剂 抑菌效果 |
| 收稿时间： | 2013/1/19 0:00:00 |
Study on Antibacterial Effect of Natural Complex Preservatives in Instant Noodle Sauce |
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| LIU Qi,DU Ping,WANG Tie-dan,SHEN Yue,LI Qing and YANG Fang.Study on Antibacterial Effect of Natural Complex Preservatives in Instant Noodle Sauce[J].Journal of Beijing Technology and Business University:Natural Science Edition,2014,32(2):28-31,50. |
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| Authors: | LIU Qi DU Ping WANG Tie-dan SHEN Yue LI Qing and YANG Fang |
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| Institution: | 1. Hubei University Zhixing College, Wuhan 430011, China ; 2. Research Center for Analysis and Measurement, Kunming University of Science and Technology, Kunming 650093, China; 3. Analytic and Testing Research Center of Yunnan , Kunming 650093, China) |
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| Abstract: | The present study investigated the microbial inhibiting effect of natural complex preservatives in instant noodles sauce. Through the single factor experiment, two natural preservatives with the antibac- terial effect in curry-flavor sauce were identified from nisin, natamycin, and chitosanon. The best composition of natural complex preservatives was nisin 0.02% and natamycin 0. 006 5%. The results showed that the antibacterial effect of the natural complex preservatives was similar to that of the chemical preservatives. |
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| Keywords: | instant noodles sauce natural preservatives antibacterial effect |
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