| 蛙皮抗菌肽在低温肉制品中防腐作用研究 |
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| 引用本文： | 郭晓强,颜军,邬晓勇,蔺智勇,胡志中,苟小军. 蛙皮抗菌肽在低温肉制品中防腐作用研究[J]. 成都大学学报(自然科学版), 2006, 25(4): 263-266 |
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| 作者姓名： | 郭晓强 颜军 邬晓勇 蔺智勇 胡志中 苟小军 |
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| 作者单位： | 成都大学,中药化学实验室,四川,成都,610106;成都大学,中药化学实验室,四川,成都,610106;成都大学,中药化学实验室,四川,成都,610106;成都大学,中药化学实验室,四川,成都,610106;成都大学,中药化学实验室,四川,成都,610106;成都大学,中药化学实验室,四川,成都,610106 |
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| 基金项目： | 四川省教育厅自然科学基金重点资助项目(2003A201)，四川省科技厅自然科学基金资助项目(2006J13-016) |
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| 摘 要： | 对蛙皮抗菌肽在低温火腿肠制品中的防腐作用进行研究,并比较了抗菌肽、山梨酸钾、乳酸链球菌素以及相关复合防腐剂的防腐效果.研究结果表明:抗菌肽添加量与低温火腿肠制品保质期呈正相关;抗菌肽对低温肉制品具有明显的抗菌活性,其抗菌活性低于山梨酸钾.
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| 关 键 词： | 抗菌肽 低温肉制品 防腐 |
| 文章编号： | 1004-5422（2006）04-0263-04 |
| 收稿时间： | 2006-09-15 |
| 修稿时间： | 2006-09-15 |
Study on Antibacterial Peptides Application in Meat Products of Low Temperature |
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| GUO Xiaoqiang,YAN Jun,WU Xiaoyong,LIN Zhiyong,HU Zhizhong,GOU Xiaojun. Study on Antibacterial Peptides Application in Meat Products of Low Temperature[J]. Journal of Chengdu University (Natural Science), 2006, 25(4): 263-266 |
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| Authors: | GUO Xiaoqiang YAN Jun WU Xiaoyong LIN Zhiyong HU Zhizhong GOU Xiaojun |
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| Affiliation: | Laboratory of Chinese Traditional Medicine, Chengdu University, Chengdu 610106, China |
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| Abstract: | This text studies antiseptic effect of refined antibacterial peptides of bullfrog skin application in meat products of low temperature,and compares the antibacterial peptides with Potassiumsorbate Nisin and related compound antiseptic on antiseptic effect.It shows that antibacterial activity of the antibacterial peptides increases with the quantity of the antibacterial peptides,and the antibacterial peptides have obvious antibacterial activity to meat products of low temperature,but antibacterial activity of the antibacterial peptides is lower than Potassiumsorbate. |
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| Keywords: | antibacterial peptides meat products of low temperature antiseptic |
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