食品外包装材料的真菌抑制剂筛选及复配研究

目的:筛选和优化食品外包装材料真菌抑制剂的配方及浓度，为食品包装材料领域真菌污染控制提供参考。方法:针对食品外包装和环境中常见的芽枝状枝孢霉、黑曲霉、金灰青霉和多主枝孢霉，分析了有机硅季铵盐（OQAS）、脱氢乙酸钠盐（SD）和聚六亚甲基双胍盐酸盐（PHMB）共3种适用于食品包装材料的抑菌剂单独对4种真菌的菌丝生长抑制效果，在探明3种抑菌剂的有效使用浓度范围之后，将3种抑菌剂进行三元复配优化。结果:完全抑菌时（抑菌率100%）的复合配方为，有机硅季铵盐浓度为0.38 mg/mL，脱氢乙酸钠盐浓度为0.69 mg/mL，聚六亚甲基双胍盐酸盐浓度为0.49 mg/mL，复合抑菌剂总浓度为1.56 mg/mL。结论:有机硅季铵盐、脱氢乙酸钠盐和聚六亚甲基双胍盐酸盐通过复配可以明显减少单一抑菌剂的用量，从而使抑菌剂变得更为安全高效。

Selection and Compounding Preparation of Fungus Inhibitor for Food Outer Packaging Materials

Objective: The formulation and concentration of fungal inhibitors in food packaging materials were screened and optimized to provide reference for the control of fungal contamination in food packaging materials. Methods: Three bacteriostatic agents, which were suitable for food packaging materials, including organosilicon quaternary ammonium salt (OQAS), sodium dehydroacetate (SD) and polyhexamethylene biguanidine hydrochloride (PHMB) were selected as the target disinfectants and tested on four kinds of fungi including Cladosporium cladosporioides, Aspergillus niger, Penicillium aurantiogriseum and Cladosporium herbarum. The mycelial growth inhibition effects of these three disinfectants on the four fungi were tested separately. Results: The effective concentration range(100%) of the three disinfectants were determined. Then these three disinfectants were combined to get a new compound bactericides, consisting of OQAS (0.38 mg/mL), SD (0.69 mg/mL) and PHMB (0.49 mg/mL), in which the total concentrations of bactericides were 1.56 mg/mL. Conclusion: The dosage of OQAS, SD and PHMB could be significantly reduced by the combination, which would make the antimicrobial agent more safe and efficient.