CN116508832A - 一种适用于绿葡萄干霉菌污染的霉菌抑制剂及其应用 - Google Patents
一种适用于绿葡萄干霉菌污染的霉菌抑制剂及其应用 Download PDFInfo
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Abstract
本发明公开了一种适用于绿葡萄干霉菌污染的霉菌抑制剂及其应用,本发明提供的霉菌抑制剂包括纳他霉素2‑5份,维生素C20‑40份,刺槐豆胶100‑130份,甘油60‑80份,0.1M的氢氧化钙溶液20‑40份,0.05M的冰醋酸60‑100份,通过纳他霉素的处理、优化抑制剂工艺参数,获得一种适用于绿葡萄干霉菌污染的霉菌抑制剂,该霉菌抑制剂制备工艺简单易操作,显著提高了纳他霉素的溶解性和稳定性,应用于绿葡萄干的贮藏,不仅延长了葡萄干的保质期,且有效地抑制了葡萄干霉菌的繁殖,以及霉菌繁殖的过程中产生的霉菌毒素,安全有效,解决了绿葡萄干霉菌污染发生率高的问题。
Description
技术领域
本发明涉及到一种干果防腐技术领域,具体涉及一种适用于绿葡萄干霉菌污染的霉菌抑制剂及其制备方法和应用。
背景技术
纳他霉素,也被称为匹马菌素或游链霉素,是一种由链霉菌发酵产生的多烯大环内酯类抗真菌素剂,作为一种天然的食品添加剂,纳他霉素具有对真菌(霉菌、酵母菌)广谱和高效的抑制和杀灭作用,作为一种新型生物防腐剂,以其安全、天然、高效的特点而受到人们的关注和市场的青睐,有逐步替代化学防腐剂的趋势,各国也纷纷投入人力、物力对其进行研究应用,随着研究的不断深入,一定会在更多领域应用到纳他霉素,可以预见其具有广阔的市场和发展前景。
纳他霉素专一性地跟细胞膜中的麦角固醇相结合,不与不含有甾醇的小囊泡发生相互的作用。其对所有的霉菌和酵母菌几乎都有着很强的抑制力,但对细菌、病毒等其他微生物则没有效果。但目前对纳他霉素的菌种选育、发酵条件等方面研究较多,对于纳他霉素的实际应用于食品尤其在干果类食品中的研究还较少,鉴于生产食品过程中微生物种类多,而单独使用一种防腐剂对其不起作用,需要使用安全更具抑菌作用的防腐剂,才能得到保存期较长的食品;另外,由于纳他霉素难溶于水,对光照、氧化剂极其敏感,且抑菌范围单一以及生产工艺的局限性,在一定程度上限制了它的应用。
葡萄干属于全球性的干果产品,其全球的年产量约为1100~1300kt,年平均交易量为800~900kt,且葡萄干的消费量总体上呈现平稳增长的趋势,我国最大的葡萄干的主要产区为新疆,新疆每年葡萄干的产量在150~180kt左右,占国内葡萄干的95%以上,约占世界葡萄干产量的8%。在新疆,除了吐鲁番地区依靠得天独厚的自然条件,绿葡萄干的出品率较高(60%左右)外,哈密、和田等地的绿葡萄干出品率都在35%以下。葡萄干目前大多还是采用传统的制干方法,由于葡萄干的制干周期长,暴露于自然环境中存在霉菌污染的风险。霉菌在繁殖的过程中会产生霉菌毒素,其中毒性最强、污染较广、危害最大的是黄曲霉毒素,其次为赭曲霉毒素等。黄曲霉毒素B1被列为第一类致癌物质,可致肝毒性或抑制免疫***。赭曲霉毒素A被列为2B类致癌物质,主要损害人的肾脏、神经***和免疫***。
为了控制控制葡萄干表面的微生物污染,提高其品质与卫生安全性,近年来,对葡萄干杀菌工艺的研究层出不穷,目前企业针对葡萄干霉菌污染主要采用物理杀菌法包括热处理、超高压、超声波、脉冲光辐照杀菌等,但这些技术存在操作复杂、化学残留等问题而不能被商业化,不能满足企业规模化生产的需要,亟需找到一个合适的安全有效且操作简单的抑制霉菌繁殖方法,以满足企业针对葡萄干精加工及规模化生产的需求。
发明内容
针对绿葡萄干在制备贮藏过程中霉菌污染的发生率高,而现有技术均没有取得理想的效果,可操作性差,难以在生产中推广,因此亟需一种易操作、副作用少,且能够高效抑制葡萄干霉菌污染的方法。本发明旨在于提供一种适用于绿葡萄干霉菌污染的霉菌抑制剂及其制备方法和应用,本发明提供的霉菌抑制剂包括纳他霉素2-5份,维生素C 20-40份,刺槐豆胶100-130份,甘油60-80份,0.1M的氢氧化钙溶液20-40份,0.05M的冰醋酸60-100份,通过对纳他霉素的处理、优化霉菌抑制剂工艺参数,获得一种适用于绿葡萄干霉菌污染的霉菌抑制剂,该抑制剂制备工艺简单易操作,显著提高了纳他霉素的溶解性和稳定性,应用于绿葡萄干的霉菌污染,不仅延长了葡萄干的保质期,且有效地抑制了葡萄干霉菌的繁殖,以及霉菌繁殖的过程中产生的霉菌毒素,安全有效,解决了绿葡萄干霉菌污染发生率高的问题。
为了达到以上技术目的,本发明通过以下技术方案实现:
本发明具体提供一种适用于绿葡萄干霉菌污染的霉菌抑制剂,按照重量份计,该霉菌抑制剂包括纳他霉素2-5份,维生素C 20-40份,刺槐豆胶100-130份,甘油60-80份,0.1M的氢氧化钙溶液20-40份,0.05M的冰醋酸60-100份。
优选的,本发明所述适用于绿葡萄干霉菌污染的霉菌抑制剂包括纳他霉素4份,维生素C 30份,刺槐豆胶120份,甘油70份,0.1M的氢氧化钙溶液30份,0.05M的冰醋酸80份。
进一步地,本发明提供一种适用于绿葡萄干霉菌污染的霉菌抑制剂,具体制备方法包括如下步骤:取一定量的纳他霉素置于磁力搅拌器,于50℃溶于冰醋酸;称取一定量的刺槐豆胶,用蒸馏水于90℃完全溶解分散后,加入甘油,待温度至40℃时,加入纳他霉素溶液,搅拌1-2h后,加浓度为0.1M的氢氧化钙溶液中和,待温度降至室温后,加入维生素C,继续搅拌0.5h,冷冻干燥获得霉菌抑制剂。
同时,本发明提供一种适用于绿葡萄干霉菌污染的霉菌抑制剂在葡萄干加工贮藏中的应用。
采用上述技术方案后,本发明获得有益效果如下:
(1)本发明提供的适用于绿葡萄干霉菌污染的霉菌抑制剂不使用任何有机试剂,工艺简单易操作,周期短,成本低,可用于大批量的生产,获得的含纳他霉素霉菌抑制剂溶解性好,纳他霉素稳定性好,较传统的直接将纳他霉素应用,显著提高了纳他霉素的溶解性和稳定性。
(2)本发明提供的适用于绿葡萄干霉菌污染的霉菌抑制剂,应用于绿葡萄干的贮藏,不仅延长了葡萄干的保质期,且有效地抑制了葡萄干霉菌的繁殖,以及霉菌繁殖的过程中产生的霉菌毒素,安全有效,解决了绿葡萄干霉菌污染发生率高的问题。
附图说明:
无
具体实施方式
下面举实施例说明本发明,但是,本发明并不限于下述实施例。
本发明采用的纳他霉素、维生素C、刺槐豆胶、甘油等均可通过公共渠道购买,工艺中所采用的设备和仪器均为本领域常见的设备。
本发明中选用的所有材料、实际和仪器的测定方法都为本领域熟知的但不限制本发明的实施,其他本领域熟知的一些试剂和设备都可以适用于本发明以下实施方式的实施。
实施例1:适用于绿葡萄干霉菌污染的霉菌抑制剂
一种适用于绿葡萄干霉菌污染的霉菌抑制剂,按照重量份计,生物霉菌抑制剂包括纳他霉素2-5份,维生素C 20-40份,刺槐豆胶100-130份,甘油60-80份,0.1M的氢氧化钙溶液20-40份,0.05M的冰醋酸60-100份。
实施例2:适用于绿葡萄干霉菌污染的霉菌抑制剂
一种适用于绿葡萄干霉菌污染的霉菌抑制剂,包括纳他霉素4g,维生素C30g,刺槐豆胶120g,甘油70g,0.1M的氢氧化钙溶液30g,0.05M的冰醋酸80g。
实施例3:适用于绿葡萄干霉菌污染的霉菌抑制剂
一种适用于绿葡萄干霉菌污染的霉菌抑制剂,包括纳他霉素2g,维生素C20g,刺槐豆胶100g,甘油60g,0.1M的氢氧化钙溶液20g,0.05M的冰醋酸60g。
实施例4:适用于绿葡萄干霉菌污染的霉菌抑制剂
一种适用于绿葡萄干霉菌污染的霉菌抑制剂,包括纳他霉素5g,维生素C40g,刺槐豆胶130g,甘油80g,0.1M的氢氧化钙溶液40g,0.05M的冰醋酸100g。
实施例5:适用于绿葡萄干霉菌污染的霉菌抑制剂
一种适用于绿葡萄干霉菌污染的霉菌抑制剂,包括纳他霉素4g,维生素C 35g,刺槐豆胶110g,甘油75g,0.1M的氢氧化钙溶液30g,0.05M的冰醋酸75g。
实施例6:适用于绿葡萄干霉菌污染的抑制剂的制备
本实施例在实施例1至实施例5适用于绿葡萄干霉菌污染的抑制剂配方的基础上,提供一种取一定量的纳他霉素置于磁力搅拌器,于50℃溶于冰醋酸;称取一定量的刺槐豆胶,用蒸馏水于90℃完全溶解分散后,加入甘油,待温度至40℃时,加入纳他霉素溶液,搅拌1-2h后,加浓度为0.1M的氢氧化钙溶液中和,待温度降至室温后,加入维生素C,继续搅拌0.5h,冷冻干燥获得霉菌抑制剂。
实施例7:适用于绿葡萄干霉菌污染的抑制剂的性能测试
本实施例在实施例1-5的基础上,对本发明提供的适用于绿葡萄干霉菌污染的霉菌抑制剂进行性能测试,包括对其抑菌活性、水溶性及稳定性进行测试,测试结果详见表1-2所示。
(1)体外抗菌试验
采用平板梯度稀释法测定不同菌(102、104、106)浓度条件下,本发明霉菌抑制剂对菌的生长的影响,同时设置对照组,测试最低抑菌浓度,具体结果参见表1所示。
表1:本发明霉菌抑制剂对不同菌的最低抑菌浓度
(2)溶解度测定
将过量的本发明霉菌抑制剂加入溶剂中,恒温(室温)搅拌至溶解平衡,利用HPLC测定溶质含量,同时设置以纳他霉素做对照,每隔12h测定至浓度不再增加,统计结果详见表2所示。
表2:本发明霉菌抑制剂的溶解性
时间(h) | 本发明(M) | 对照样品纳他霉素(M) |
0 | 65.12 | 32.16 |
12 | 65.09 | 32.33 |
24 | 64.89 | 32.45 |
36 | 64.91 | 32.59 |
48 | 65.02 | 32.46 |
60 | 65.23 | 32.38 |
72 | 64.93 | 32.61 |
由表2数据可知,本发明获得的适用于绿葡萄干霉菌污染的霉菌抑制剂水溶性显著高于不经处理的纳他霉素,且随着时间的延长,溶解度稳定,表明本发明霉菌抑制剂结构稳定。
实施例8:适用于绿葡萄干霉菌污染的霉菌抑制剂的应用
本实施例在实施例1-7的基础上,将本发明提供的霉菌抑制剂于蒸馏水中溶解,配成浓度为0.1M的溶液,用喷壶均匀喷洒于葡萄干干制过程,葡萄品种:新疆无核白葡萄;于50℃干燥10min,抽真空包装。每隔一个月对产品的性能进行测试,包括产品感官、保质期等参数进行统计,统计结果详见表3所示。
邀请24名人员对本发明实施例2配方与实施例6制备方法制备的适用于绿葡萄干霉菌污染的霉菌抑制剂与中国专利CN106173799B公开的纳他霉素微乳液处理获得的绿葡萄干(对照1)、市售绿葡萄干(对照2)以及实施例2-5提供的适用于绿葡萄干霉菌抑制剂进行品评,感官打分,其中专业和非专业人员各12名,专业人员青年、中年、老年各4名,男女各半,非专业人员少年、青年、中年、老年各3名,男女各半;打分包括外观(20分)、质地(25分)、风味(30分)、口感(25分)四个方面,打分人员独立进行,互不影响,以保证品评家国准确。对品评结果进行统计,均分值取近似值,保留整数,同时根据葡萄干相关标准GB16325-2005对葡萄干的理化性能进行测试,Vc含量采用2,6-二氯酚靛酚法滴定法测定,水分活度采用水分活度仪进行测定,色泽采用CR-10色差仪测定色差值,取平均值,质构特性采用TA-XTPlus质构仪测定,取平均值,具体结果见表3-4所示。
表3:产品感官品评统计结果表
以上结果表明,本发明适用于绿葡萄干霉菌污染的霉菌抑制剂用于绿葡萄干微生物污染,所得葡萄干从外观、质地、风味和口感任何一方面都要明显优于对照组,特别是外观、风味和口感极好,可以适合不同年龄段、不同消费层次的消费者食用。
表4:产品理化指标统计表
由上表4数据可知,本发明实施例2-5配方提供的适用于绿葡萄干霉菌污染的霉菌抑制剂处理葡萄干与对照相比,可最大限度地保留葡萄干原有的功能活性营养成分,不添加任何化学合成防腐剂、合成色素、合成香精,符合绿色加工的内涵;且产品的质构性能参数、色泽参数都有显著的改善,保质期也显著延长,表明本发明提供适用于绿葡萄干霉菌污染的霉菌抑制剂可有效地抑制葡萄干加工和贮藏过程中的霉菌污染,实现了护色,应用于绿葡萄干的贮藏,不仅延长了葡萄干的保质期,且有效地抑制了葡萄干霉菌的繁殖,以及霉菌繁殖的过程中产生的霉菌毒素,安全有效,解决了绿葡萄干霉菌污染发生率高的问题。
上述实施例仅仅是为清楚地说明本发明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其他不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所延伸出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (4)
1.一种适用于绿葡萄干霉菌污染的霉菌抑制剂,其特征在于,按照重量份计,该霉菌抑制剂包括纳他霉素2-5份,维生素C20-40份,刺槐豆胶100-130份,甘油60-80份,0.1M的氢氧化钙溶液20-40份,0.05M的冰醋酸60-100份。
2.如权利要求1所述的一种适用于绿葡萄干霉菌污染的霉菌抑制剂,其特征在于,按照重量份计,该霉菌抑制剂包括纳他霉素4份,维生素C30份,刺槐豆胶120份,甘油70份,0.1M的氢氧化钙溶液30份,0.05M的冰醋酸80份。
3.一种如权利要求1所述的适用于绿葡萄干霉菌污染的霉菌抑制剂的制备,其特征在于,具体制备方法包括如下步骤:取一定量的纳他霉素置于磁力搅拌器,于50℃溶于冰醋酸;称取一定量的刺槐豆胶,用蒸馏水于90℃完全溶解分散后,加入甘油,待温度至40℃时,加入纳他霉素溶液,搅拌1-2h后,加浓度为0.1M的氢氧化钙溶液中和,待温度降至室温后,加入维生素C,继续搅拌0.5h,冷冻干燥获得霉菌抑制剂。
4.一种如权利要求1所述的适用于绿葡萄干霉菌污染的霉菌抑制剂在葡萄干加工贮藏中的应用。
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