【作者】 刘思玉； 赵丽丽； 葛武鹏；

【Author】 Liu Siyu;Zhao Lili;Ge Wupeng;College of Food Science and Engineering,Northwest A&F University;

【机构】 西北农林科技大学食品科学与工程学院；

【摘要】 本研究旨在分析辣木籽提取物对蜡样芽孢杆菌的抑菌活性及其抑菌稳定性。试验采用响应面法优化辣木籽抑菌成分的最佳提取工艺,研究温度、pH、紫外照射对辣木籽提取物抑菌活性稳定性的影响,探讨辣木籽提取物在液态乳贮藏过程中应用的可能性。结果表明,辣木籽抑菌成分的最佳提取工艺为pH 3.2,料液比1:65 (g/mL),水温度49℃条件下浸提100 min;其最小抑菌浓度为1.25 mg/mL,最小杀菌浓度为5 mg/mL;辣木籽提取物可在pH 1～12、紫外照射90 min内保持稳定抑菌活性,100℃处理30 min后抑菌活性可保留约47.68%;辣木籽提取物可有效抑制全脂乳和脱脂乳中蜡样芽孢杆菌的生长,延长货架期,并对其气味、颜色和黏度无显著影响(P> 0.0 5)。因此,辣木籽提取物可稳定有效地抑制蜡样芽胞杆菌,且在乳品行业中具有应用潜力。更多还原

【Abstract】 This study aims to evaluate the antibacterial activity and antibacterial stability of Moringa oleifera seed extract against Bacillus cereus isolated from raw milk and its production line.The antibacterial components of Moringa seeds were extracted by water extraction method,and the optimal process conditions were optimized by response surface methodology.The effects of temperature,pH,and ultraviolet irradiation on the antibacterial activity stability of Moringa seed extracts were studied,and the extraction of Moringa seeds possibility of applying the substance to the milk storage process.The results showed that the optimal extraction process for the antibacterial components of Moringa seeds was pH 3.2,the ratio for material and liquid was 1:65(g/mL),and leaching for 100 min at 49 ℃;the MIC(Minimum inhibitory concentration) is 1.25 mg/mL,the MBC(Minimum bactericidal concentration) is 5 mg/mL;Moringa seed extract can maintain stable antibacterial activity in pH 1-12 and uv irradiation for 90 min.and retain about 47.68% of the antibacterial activity after treatment at 100℃ for 30 minutes;added to whole milk and skim milk Moringa seed extract has no significant effect on milk odor,color and viscosity(P> 0.05),and can effectively inhibit the growth of Bacillus cereus in whole milk and skim milk,and extend milk shelf life.Therefore,Moringa seed extract has a stable inhibitory effect on Bacillus cereus in milk,and has the potential for application in the dairy industry.更多还原