CN104188049A - 一种稳定的纳他霉素悬浮液的制备方法及其应用 - Google Patents
一种稳定的纳他霉素悬浮液的制备方法及其应用 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明涉及制备一种稳定的纳他霉素悬浮液的方法及其应用,这种悬浮液包含纳他霉素、环糊精、多糖或单糖物质、无机盐、食用胶类、有机酸或其盐化合物、抗氧化剂和饮用水。该悬浮液可以用来抑制食品中霉菌、酵母菌的生长,从而延长该类产品的货架期。这种悬浮液在物理和化学性质方面均表现出高度稳定的特征,方便用户直接使用。
Description
技术领域
本发明涉及一种稳定的纳他霉素悬浮液的制备方法。这种稳定的悬浮液可以抑制真菌的生长,在很长一段时间内其物理和化学性质稳定。当这种悬浮液应用在食品等产品时可以使它们在较长一段时间内不受真菌污染,从而延长这些产品的货架期。
背景技术
纳他霉素是一种多烯大环内脂类的天然抗真菌物质,它是由纳塔尔链霉菌经过发酵和多步提取、精制产生的。纳他霉素在抑制引起食品变质的霉菌和酵母菌方面效果非常显著,1-20ppm 的纳他霉素就能抑制大部分的霉菌和酵母菌的生长。
1982年 6月,美国 FDA 正式批准纳他霉素可以用作食品防腐剂。1996年,中国食品添加剂标准化学技术委员会正式批准纳他霉素可作为食品防腐剂。纳他霉素在使用过程中不会对食品的风味有任何不良影响,它在较广的 pH 范围内都具有抗真菌活性。在较高(pH>9)或较低(pH<3)pH 条件下纳他霉素溶解度最高,但是在中性 pH 环境下其化学稳定性却是最好的。
霉菌通常在食品的表面生长,根据 FDA 或 GB2760-2011 的规定,纳他霉素通常用于食品的表面。常用的方法为涂抹、喷涂或者浸泡。
在食品工业中通常采用纳他霉素的悬浮水溶液对食品表面进行处理(例如喷涂、 浸泡或涂抹)。由于纳他霉素在水中的溶解度非常小(一般只有 30-40ppm 左右),因此 将纳他霉素悬浮在水溶液中会导致不溶解的晶体颗粒沉降在溶液底部,进而破坏了悬浮液的均一稳定性。除此之外,有些食品的表面通常含有油类物质,采用悬浮性水溶液纳他霉素不易粘附在食品表面,使用非常不方便。另外,纳他霉素对氧化剂、紫外线比较敏感,用于食品表面时由于空气中氧气以及紫外线的作用,无法保持较长时间的稳定性。
发明内容
本发明的目的旨在克服以上存在的问题,提供一种稳定的纳他霉素悬浮液的制备方法,这种悬浮液在物理和化学性质方面均表现出高度稳定的特征,且方便用户直接使用。
本发明的目的是通过以下技术方案来实现的:
一种稳定的纳他霉素悬浮液的制备方法,是由以下成分经混合搅拌均匀后制成,各成分的重量百分比如下:
纳他霉素 2%-12%,
环糊精 2%-5%,
多糖或单糖或无机盐类中的一种或其组合 5%-20%,
食用胶类 0.2%-2%,
抗氧化剂 0.05%-0.5%,
有机酸或该有机酸的盐类 0.03%-0.05%,
其余为饮用水。
所述多糖为蔗糖、乳糖、或支链淀粉,所述单糖为葡萄糖或果糖,所述无机盐为氯化钠,氯化钙、硫酸钙、磷酸盐或者磷酸盐的复合盐中的一种或其组合物。
本发明中使用多糖和环糊精的组合体,其中环糊精的含量一般为 2%-5%,多糖的含量一般为 5%-20%,环糊精的使用主要通过包埋纳他霉素细小晶体提高纳他霉素的稳定性,多糖的使用主要是提高溶液密度以增加纳他纳他霉素颗粒的悬浮。
所述食用胶类为黄原胶、羧甲基纤维素钠、果胶、明胶、海藻酸钠、可溶性琼脂、卡拉胶中的一种或其组合物,这些食用胶都是可以选用的的较好的乳化剂。这些食用胶类物质能很好的使纳他霉素悬浮液保持稳定的乳化状态。食用胶的用量为 0.2%-2%之间,这样的比例可以有效的 使纳他霉素悬浮液保持均一稳定的乳化状态,防止纳他霉素晶体颗粒沉降。胶体的存在可以增加纳他霉素在食品表面的粘附,使用更为方便。
所述有机酸或该有机酸的盐类为山梨酸、苯甲酸或其盐类化合 物。
所述抗氧化剂为异抗坏血酸钠、异抗坏血酸、维生素 C 或维生素C钠盐。
所使用的纳他霉素为细小的颗粒状固体粉末,颗粒直径 1-20um,这样可以增加纳他霉素的比表面积,增强抗菌效果。
所述纳他霉素的悬浮液的 pH 值在 3-9 之间。
悬浮液中纳他霉素的含量一般为 2%--12%(质量百分比)之间,这样既可以达到需要的纳他霉素浓度,同时也保证了悬浮液较好的均一性和流动性,方便使用。
纳他霉素固体粉末与其它的固体溶质混合均匀,再加饮用纯水,搅拌均匀,即可制备这种均一稳定的悬浮乳状液。也可采用均质机、胶体磨强化混合效果。
为了使这种稳定的纳他霉素悬浮液能够保持较长的有效期,不受微生物侵染和空 气中氧气等其它因素的破坏,在溶液中可能还需要加入一些保护剂。这些保护剂包括无机盐类,有机酸或有机酸盐,抗氧化物质等。
无机盐类的加入(比如氯化钠等),可以增加溶液的离子强度和渗透压,这可以抑制很多微生物的生长,从而可以很好的降低纳他霉素悬浮液受微生物侵染的机率。
为了防止微生物的侵染,可以在悬浮液中加入一些有机酸或有机酸盐类(比如山梨酸或山梨酸钾、苯甲酸或苯甲酸钠、丙酸盐等)。由于纳他霉素对细菌不具有抑制作用,这些有机酸盐类可抑制悬浮液中细菌的生长。本发明中加入了 0.03%-0.05%(质量百分比)的山梨酸钾防止微生物侵染纳他霉素悬浮液。
纳他霉素易被空气中的氧气氧化破坏,所以为了减少溶液中溶氧对纳他霉素的破 坏作用,一些抗氧化剂(如异抗坏血酸及其盐化合物、抗坏血酸及其盐化合物等)可 以有效的阻止溶液中溶氧和自由基的氧化破坏作用。本发明中加入了 0.05%-0.5%(质量百分比)的异抗坏血酸钠减少氧化作用。
利用上述方法制备的纳他霉素悬浮液可用于奶酪、肉制品、糕点类或其它食品表面使用。使用前和使用过程中,无需搅拌等,悬浮液中纳他霉素含量均匀一致,可以涂抹在奶酪和香肠等的表面使用,极其简便,省去许多麻烦 的处理步骤。
本发明所制备的纳他霉素悬浮液的最主要的特点就是溶液性质高度均一稳定,且可长时间保存,纳他霉素几乎无降解、不发生沉淀分层,客户可以直接使用,无需搅拌等其他措施。
附图说明
图1:实例1所制备的那他霉素悬浮液在一定时间段内的降解曲线。
图 2:实例1所制备的那他霉素悬浮液在一定时间段内的物理状态。
具体实施方式
本发明以下结合具体实例做进一步描述,但并不是限制本发明。
实例1
称取纳他霉素 31.7g(纯度87%)、环糊精16g,乳糖46.3g、黄原胶 5g、山梨酸钾 0.35g,异抗坏血酸钠 0.65g,加饮用水700ml,,搅拌均匀后使用0.6mol/L氢氧化钠溶液调节 pH7.0,即可获得 3.45%(31.7*0.87/800)的稳定的纳他霉素悬浮液。
实例2
称取纳他霉素 95.3g(纯度87%)、环糊精26.8g,氯化钠70g、羧甲基纤维素钠7g、苯甲酸 0.3g,异抗坏血酸 0.6g,加饮用水 500ml,。搅拌均匀后调节 pH7.0, 即可获得 11.84%的稳定的纳他霉素悬浮液。
实例3
称取纳他霉素 127.8g(纯度87%)、环糊精38.7g,葡萄糖 150g、氯化钠 64g、果胶5.6g、海藻酸钠11.2g、山梨酸 0.7g,维生素C 2g,加饮用水 1000ml,。搅拌均匀后调节 pH7.0 ,即可获得7.94%的稳定的纳他霉素悬浮液。
实例1测试情况:
将实例1所制备的那他霉素悬浮液在室温 20℃下密封避光放置 24h,纳他霉素悬浮液呈现出稳定的均一乳化状态,使用高效液相法检测纳他霉素含量,结果为 3.45%。纳他霉素含量几乎没有损失。室温 20℃下密封避光放置 7天,纳他霉素悬浮液仍然是高度均一稳定的乳化悬浮液,纳他 霉素含量为 3.43%。悬浮液放置 1 个月、3 个月、6 个月、9 个月和 12 个月分别检测不同阶段纳他霉素含量,同时观察悬浮液的物理稳定性。
表 1 提供 1年期内同时间段悬浮液中纳他霉素的含量数据,图 1 给出了该段时间内纳他霉素的降解曲线。图 2 显 示了该段时间内悬浮液的物理状态。
表 1. 1 年期内不同时间段悬浮液中纳他霉素的含量
从表 1 和图 1 来看悬浮液中纳他霉素含量在 1 年时间内几乎没有损失,化学性质十分稳定。 从图 2 来看悬浮液 能够长时间保持均一悬浮的状态,物理状态非常稳定。这种纳他霉素悬浮液可以使用在整块奶酪或切碎的奶酪等食品表面。
应用实例
以香肠为载体来做纳他霉素悬浮液的微生物挑战性实验。由于纳他霉素悬浮液能抑制食品中霉菌和酵母菌等真菌的生长,本实验接种酵母菌来考察该悬浮液的防腐效果。
将纳他霉素悬浮液涂抹在香肠表面,按照 ASTM(或 CTFA)推荐的接种数量为混 合酵母菌 1×105CFU/g。在 28℃,相对湿度 60%的环境下培养,第 0 小时、第 7 天、 14 天、28 天分别检测样品的菌落数,结果如下表。
依据判断标准:如果接种的平行试验样中微生物数量的平均值在第 7天时下降到 100CFU/g(CFU/m1)以下,在 28 天内全部降至 0CFU/g(CFU/m1),那么视为防腐效果优秀,通过挑战试验;如果在第 7 天时下降到 100-1000CFU/g(CFU/ml )之间,菌 落数 28 天内持续下降,那么视为勉强通过;任何一个平行样达不到上述标准,那么该 防腐体系不能通过防腐挑战试验。
结合评价标准和表 2 的实验结果,本次挑战性试验的接种量在 98×103之间,符合要求;本次试验的 3个平行样在第 7 天的菌落数均在 100 CFU/g 以下,在 28 天内基本全部降至 0 CFU/g,防腐效果十分优秀。本发明制备的纳他霉素悬浮液应用在奶酪 和香肠等食品表面具有非常好的防腐效果。
Claims (8)
1. 一种稳定的纳他霉素悬浮液的制备方法,其特征在于:是由以下成分经混合搅拌均匀后制成,各成分的重量百分比如下:
纳他霉素 2%-12%,
环糊精 2%-5%,
多糖或单糖或无机盐类中的一种或其组合 5%-20%,
食用胶类 0.2%-2%,
抗氧化剂 0.05%-0.5%,
有机酸或该有机酸的盐类 0.03%-0.05%,
其余为饮用水。
2.根据权利要求1所述的稳定的纳他霉素悬浮液的制备方法,其特征在于:所述多糖为蔗糖、乳糖或支链淀粉,所述单糖为葡萄糖或果糖,所述无机盐为氯化钠,氯化钙、硫酸钙、磷酸盐或者磷酸盐的复合盐中的一种或其组合物。
3.根据权利要求1所述的稳定的纳他霉素悬浮液的制备方法,其特征在于:所述食用胶类为黄原胶、羧甲基纤维素钠、果胶、明胶、海藻酸钠、可溶性琼脂、卡拉胶中的一种或其组合物。
4.根据权利要求1所述的稳定的纳他霉素悬浮液的制备方法,其特征在于:所述有机酸或该有机酸的盐类为山梨酸、苯甲酸或其盐类化合物。
5.根据权利要求1所述的稳定的纳他霉素悬浮液的制备方法,其特征在于:所述抗氧化剂为异抗坏血酸钠、异抗坏血酸、维生素 C 或维生素C钠盐。
6.根据权利要求1所述的稳定的纳他霉素悬浮液的制备方法,其特征在于:所使用的纳他霉素为细小的颗粒状固体粉末,颗粒直径 1-20um。
7.根据权利要求1所述的稳定的纳他霉素悬浮液的制备方法,其特征在于:所述纳他霉素的悬浮液的 pH 值在 3-9 之间。
8.一种按照权利要求1所述方法制备的纳他霉素悬浮液的应用,其特征在于:可用于奶酪、肉制品、糕点类或其它食品表面使用。
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