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Position: Home > Articles > Biological Stability of Natamycin Solution FOOD SCIENCE 2010,31 (9) 41-44

纳他霉素水溶液生物稳定性研究

作者：

高玉荣;王雪平;刘洋

单位：

黑龙江八一农垦大学食品学院

关键词：

纳他霉素;水溶液;生物稳定性;环境条件;无机盐

摘要：

为更好地在食品中应用纳他霉素,研究温度、光照、pH值和无机盐对纳他霉素水溶液生物稳定性的影响。结果表明:在不超过100℃时,纳他霉素水溶液具有较强的生物稳定性,但经121℃处理,生物稳定性显著降低,在121℃条件下热处理15min后,抑菌活性残留率为62.15%,处理30min后完全失活。纳他霉素水溶液对紫外照射非常敏感,90min后完全失活;对日光灯照射比较敏感,10d后完全失活。在pH4～8之间,纳他霉素水溶液比较稳定。NaCl、MgSO4和CuSO4对纳他霉素水溶液的生物稳定性影响不显著(P>0.05),而FeCl3和MnSO4对其生物稳定性影响显著(P<0.05)。

译名：

Biological Stability of Natamycin Solution

作者：

GAO Yu-rong,WANG Xue-ping,LIU Yang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

关键词：

natamycin;solution;biological stability;environment condition;inorganic salt

摘要：

In order to better apply natamycin in food,effects of temperature,illumination,pH and inorganic salts on biological stability of natamycin solution were investigated.Results showed that natamycin solution at less than 100 ℃ exhibited strong biological stability.However,the heating treatment at 121 ℃ could result in the reduction of biological stability of natamycin solution.The inhibition activity of natamycin solution to bacteria was decreased to 62.15% while treated at 121 ℃ for 15 min and natamycin solution was completely inactivated after the treatment at 121 ℃ for 30 min.Natamycin solution was also sensitive to ultraviolet radiation and could be inactivated after UV treatment for 90 min.Moreover,fluorescent light radiation could also result in inactivation of natamycin solution to some extent and the complete inactivation of natamycin solution was observed under fluorescent light illumination for 10 days.Natamycin solution revealed relatively stable in the range of pH 4-8.No obvious effect of NaCl,MgSO4 and CuSO4 on biological stability of natamycin solution was observed,but FeCl3 and MgSO4 exhibited a significant effect on biological stability of natamycin solution.

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纳他霉素水溶液生物稳定性研究

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