美拉德反应产物与不同防腐剂抑菌性能的对比研究-《中国调味品》

文章信息/Info

Title:: Studies on the Antibacterial Properties of Maillard Reaction Products

摘要:: 该文主要研究前期试验中筛选出的两种美拉德反应产物（葡萄糖精氨酸MRPs和果糖赖氨酸MRPs）与其它5种防腐剂对9种指示菌的抑菌作用的对比。以抑菌圈直径，菌落总数，抑菌率，最小抑菌浓度（MIC）为考察指标分别进行单因素试验测定，对比研究两种美拉德反应产物与其它防腐剂分别对两类指示菌（细菌与真菌）抑菌作用的强弱。综合分析实验结果得出美拉德反应产物的抑菌效果略次于山梨酸钾、双乙酸钠这些化学合成防腐剂，但整体抑菌效果与天然防腐剂乳酸、乳酸钠、Nisin（乳酸链球菌素）不相上下，而且对于某些腐败菌的抑制作用还超过了这三种天然防腐剂。

Abstract:: This paper mainly studies the bacteriostasis of two Maillard reaction products (glucose arginine MRPs and fructose lysine MRPs) and five other preservatives in the previous trials against nine indicator bacteria. The diameter of the inhibition zone, the total number of colonies, the inhibition rate, and the minimum inhibitory concentration (MIC) were measured by single factor test. Two kinds of Maillard reaction products and other preservatives were compared to the two types of indicator bacteria. Bacterial and fungal) The strength of bacteriostatic action. The results of comprehensive analysis showed that the bacteriostatic effect of Maillard reaction products was slightly lower than that of potassium sorbate and sodium diacetate, but the overall antibacterial effect and natural preservatives such as lactic acid, sodium lactate and Nisin ( nisin) ) It is comparable, and the inhibition of certain spoilage bacteria exceeds these three natural preservatives.