山苍子精油与食品添加剂对水产品腐败菌的联合抑制作用研究

目的研究山苍子精油与食品添加剂对水产品腐败菌的联合抑制作用。方法采用气相色谱-质谱联用法对山苍子精油的化学组分进行分析;然后以腐败希瓦氏菌SM-R2、莓实假单胞菌SM-R1、摩拉维亚假单胞菌SM-T1为研究对象,采用微量肉汤稀释法研究5种食品添加剂的抑菌活性;通过棋盘稀释法研究山苍子精油与聚赖氨酸及柠檬酸的联合抑菌效应。结果从山苍子精油中检测出16种单体化合物,且主要成分为柠檬醛,相对含量为62.7%;天然防腐剂聚赖氨酸和柠檬酸对3株受试腐败菌株具有显著抑制作用,最小抑菌浓度分别为0.25、2 mg/mL;山苍子精油与聚赖氨酸联合抑菌时具有相加效应。结论将山苍子精油与聚赖氨酸联合使用具有相加效应,能有效扩大精油抑菌范围并减少其使用量,有望应用于冷藏水产品的绿色保鲜。

Combined antimicrobial effects of Litsea cubeba essential oil and food additives against spoilage bacteria isolated from aquatic products

Objective To investigate the combined antimicrobial effects of Litsea cubeba essential oil and food additives against spoilage bacteria isolated from aquatic products. Methods The chemical components of Litsea cubeba essential oil were analyzed by gas chromatography-mass spectrometry. The microbroth dilution technique were employed to determine the antibacterial activity of 5 food additives against Shewanella putrefaciens SM-R2, Pseudomonas fragi SM-R1 and P.moravia SM-T1. The combined antimicrobial effects of Litsea cubeba essential oil and poly-lysine and citric acid were studied by checkerboard method. Results Totally16 kinds of monomer compounds were detected from Litsea cubeba essential oil, and the main component was citral, with the relative content of 62.7%. Polylysine and citric acid showed good antimicrobial effects against the 3 strains of spoilage bacteria with a minimum inhibitory concentrations of 0.25, 2 mg/mL, respectively. The Litsea cubeba essential oil had additive effect when combined with polylysine to inhibit the tested spoilage bacteria. Conclusion The combination of Litsea cubeba essential oil with polylysine showes additive antimicrobial effects, which can effectively expand the antibacterial range of essential oil and reduce its dosage, and thus has the potential to be used in the preservation of refrigerated aquatic products.