作　　者： ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品工业科技》 2010年第7期313-315,共3页

摘　　要： 为探讨化学结构对糖酯抑菌性的影响,以商品糖酯P1570为对照,研究麦芽糖单酯和蔗糖单酯对细菌、霉菌和酵母菌生长的影响。结果表明,0·09%的麦芽糖月桂酸单酯和蔗糖月桂酸单酯均可有效抑制蜡状芽孢杆菌、凝结芽孢杆菌、嗜热芽孢杆菌、枯草芽孢杆菌、大肠杆菌和金黄色葡萄球菌的生长,且两种糖酯的抑菌效果无明显差异;0·09%的麦芽糖硬脂酸单酯和蔗糖硬脂酸单酯均可有效抑制蜡状芽孢杆菌的生长。麦芽糖单酯、蔗糖单酯和P1570对供试霉菌和酵母菌均无明显抑制效果。 Effect of maltose monoesters and sucrose monoesters on growth of bacteria,mould and yeast was studied,to explore effect of chemical structure on antimicrobial activity of sugar fatty acid esters,as P1570 control. The results indicated monolauroyl maltose and monolauroyl sucrose obviously inhibited the growth of Bacillus cereus,B. coagulans,B. subtili,Geobacillus stearothermophilus,Escherichia coli and Staphylococcus aureus at 0.09% bulk concentration,and there was obvious difference between them. And monostearoyl maltose and monostearoyl sucrose obviously inhibited the growth of B. cereus,too. But 0.09% P1570,monoesters and sucrose monoesters couldn’t inhibit growth of mould and yeast.

关 键 词： 麦芽糖单酯 蔗糖单酯 抑菌性

领　　域： [轻工技术与工程] [轻工技术与工程]