水产品中添加剂多聚磷酸盐抑菌效果的研究

目的：分析多聚磷酸盐中主要抑菌成分，并找出临界抑菌浓度。方法：利用微生物法，用pH 值分别为6.0、7.2、8.0 的检测琼脂研究正磷酸盐、三聚磷酸盐、焦磷酸盐和三偏磷酸盐对枯草芽孢杆菌和滕黄微球菌的抑菌作用。结果：三聚磷酸盐和焦磷酸盐是影响抑菌效果的主要因素，其引起抑菌剂阳性的临界质量浓度分别为0.2g/100mL 和0.2g/100mL，用P2O5 计分别为1157.56mg/kg 和1601.43mg/kg。通过对三聚磷酸盐和焦磷酸盐进行两因素三水平正交试验结果分析，发现两者互存时，只要有一种质量浓度达到临界值就会产生抑菌阳性效果(抑菌圈宽度≥ 2mm)。结论：通过控制焦磷酸盐和三聚磷酸盐使用量，可降低由多聚磷酸盐引起的抑菌剂阳性风险。

Antimicrobial Effect of Polyphosphate Additives in Fishery Product

Objective: To find out which ones of four polyphosphates are antimicrobial molecules and to determine their critical antimicrobial concentrations. Methods: Liquid agars at different pH values (6.0, 7.2 and 8.0) were used to test the inhibitory effects of orthophosphate, tripolyphosphate, pyrophosphate and trimetaphosphate on Bacillus subtilis and Micrococcus luteus. Results: Two of the four polyphosphates were an antimicrobial, including tripolyphosphate and pyrophosphate. Their critical concentrations causing antimicrobial positivity were 0.2 g/100mL and 0.3 g/100 mL (1157.56 mg/kg and 1601.43 mg/kg, calculated as P2O5), respectively. A two-factor, three-level orthogonal array design was employed to evaluate the synergistic antimicrobial effect of tripolyphosphate and pyrophosphate, and the results revealed that as long as one of the two polyphosphates simultaneously added had a concentration in their mixed solution equalling or exceeding its own critical concentration, a positive antimicrobial result (inhibition zone equalling or exceeding 2 mm) could be observed. Conclusion: The risk of antimicrobial positivity caused by polyphosphates can be reduced by controlling the amounts of added tripolyphosphate and pyrophosphate.