CN105831550A - 一种新型食品抑菌剂及其制备方法 - Google Patents
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Abstract
本发明提供一种新型食品抑菌剂及其制备方法。本方法首先以过氧化氢氧化天然多糖制备得到氧化多糖，然后将其与酒石酸、柠檬酸、富马酸和硬脂酸镁按一定比例混合均匀，即得一种新型食品抑菌剂。所述食品抑菌剂由下述重量配比的成分构成：占总量为50%~80%的氧化多糖、占总量为3%~15%的酒石酸、占总量为5%~25%的柠檬酸、占总量为2%~15%的富马酸和占总量为1%~3%的硬脂酸镁。本发明制备的抑菌剂能够裂解细菌细胞膜，促使细胞膜通透性增强，进而导致细菌凋亡。该抑菌剂具有高效广谱的抑菌作用，能用作多类食品的抑菌剂，安全保健，无毒副作用，具有广阔的市场应用前景。
Description
技术领域
本发明涉及食品抑菌剂领域。具体而言，是一种具有高效广谱抑菌、安全保健和无毒副作用的新型抑菌剂及其制备方法。
背景技术
资源、环境和人口是制约我国21世纪可持续发展的三大主要因素。环境保护、资源节约已经成为世界各国实施可持续发展的基本战略。我国人口总数大，经济增长迅速，对于食品抑菌剂的需求和要求都急剧增长，对环境与资源形成了巨大的挑战。因此，研究开发以天然生物材料为原料的食品抑菌剂逐渐成为食品抑菌领域的研究热点。食品中含有丰富的营养成分，在较适宜的温度和湿度条件下，微生物可大量生长繁殖。而良好的食品抗菌剂可以保障食品品质，防止食品在生产、运输、贮藏、销售等过程中受到微生物或其他物质污染，减少食品变质，延长货架期。所以，食品中添加长效安全的抗菌剂或者食品包装具有抗菌功能是非常必要的。抗生素与化学杀菌剂滥用等原因造成耐药菌快速出现和广泛传播，对人类的生命健康造成了严重威胁。随着社会的发展，人们对食品安全的要求越来越高，为了进一步提高生活质量和环境质量，开发更多类型的天然高效食品抑菌剂极有可能成为今后的研究热点。
天然食品抑菌剂是以生物大分子为主要成分，经过简单的结构改造，再辅以其他原料，通过一定的处理工序，制成各种高效广谱的抑菌剂。其主要通过抑菌成分来抑制食品中细菌的生长和繁殖以达到保证食品质量的效果。因为其高效广谱抑菌、安全保健、无毒副作用和利于环保等特点，天然食品抑菌剂具有潜在的市场应用前景。
天然多糖是由很多个单糖单位构成的糖类物质，广泛存在于自然界中。多糖属于高分子化合物，相对分子量极大，从30 KDa到400000 KDa不等，所以它们大多不溶于水，这很大程度上限制了天然多糖的应用。通过过氧化氢氧化天然多糖，除了可以提高其水溶性，还能使氧化后的多糖具有一定的抑菌性质，这给天然多糖的应用提供了一条良好的可开发途径。
本发明利用过氧化氢氧化的方法制得氧化多糖，之后将氧化多糖与酒石酸、柠檬酸、富马酸和硬脂酸镁按一定比例共混，制得固体状的抑菌剂。本发明制备的抑菌剂具有高效广谱抑菌、安全无毒副作用等特性。目前为止，尚未有相关文献或发明对此研究进行过相关报道。
发明内容
本发明的目的在于提供一种高效广谱、安全保健、无毒副作用和利于环保的新型食品抑菌剂，以能够更好地保证食品的质量，更大地降低长期食用化学合成的抑菌剂带来的健康隐患。
本发明所提供的新型食品抑菌剂，其特征在于包含重量百分含量为50%~80%的氧化多糖，重量百分含量为3%~15%的酒石酸，重量百分含量为5%~25%的柠檬酸，重量百分含量为2%~15%的富马酸和重量百分含量为1%~3%的硬脂酸镁。
本发明通过以下技术方案实现，除特别说明外，所涉及的份数均为重量份数，百分比均为重量百分比。
本发明提供一种新型食品抑菌剂，其制备方法如下：
(1) 将天然多糖完全溶于70 oC去离子水中，之后向多糖溶液中加入质量分数为0.05 % ~ 1 %的硫酸铜溶液，室温下搅拌5~10分钟，接着添加过氧化氢溶液，在40 oC ~ 60 oC条件下搅拌4 ~ 6小时进行氧化反应，然后用无水乙醇将氧化多糖析出，之后用去离子水和无水乙醇反复交替洗涤氧化多糖至无铜离子残余，最后将氧化多糖冷冻干燥；
(2) 将氧化多糖、酒石酸、柠檬酸、富马酸和硬脂酸镁进行共混即得食品抑菌剂，其中按重量计氧化多糖占50%~80%、酒石酸占3%~15%、柠檬酸占5%~25%、富马酸占2%~15%、硬脂酸镁占1%~3%。
在上述技术案中所述的天然多糖可以为纤维素、卡拉胶、瓜尔胶、黄芪胶、阿拉伯胶、海藻酸盐、裂褶菌多糖、香菇多糖、阿拉伯木聚糖、灵芝多糖、普鲁兰多糖、黄原胶、菊粉中任意一种或几种混合物。
在上述技术案中，所述的过氧化氢与天然多糖的质量比为1:(5~500)。
本发明与已有技术相比，具有多方面的积极效果和优点，可归纳概括如下：
(1) 本发明提供的食品抑菌剂具有高效广谱的抑菌效果，对多种细菌比如大肠杆菌、金黄色葡萄球菌、李斯特菌、铜绿假单胞菌、枯草芽孢杆菌等细菌均有突出的抑菌效果，可以减少食品细菌滋生，与化学合成的抑菌剂相比，抑菌效果相当；
(2) 本发明提供的食品抑菌剂具有安全保健、无毒副作用、利于环保、原材料来源广泛且价廉易得的特点；
(3) 本发明提供的食品抑菌剂，加入的酒石酸、柠檬酸、富马酸属于天然有机酸，本身具有轻微的辅助抑菌作用，将它们用于食品抑菌领域在国际上是被认为是一般安全的；
(4) 本发明提供的食品抑菌剂，不仅制作工艺简单，而且可用于食品的加工和储存，具有潜在的经济效益和广阔的市场应用前景。
具体实施方法
下面给出本发明的三个实施例，通过实施例对本发明进行具体描述。有必要在此指出的是，实施例只用于对本发明进行进一步的说明，不能理解为对本发明保护范围的限制，该领域的技术熟练人员可以根据上述本发明的内容做出一些非本质的改进和调整。
在以下实例中，除特别说明外，所涉及的份数均为重量份数，百分比均为重量百分比。
实施例
1
在搅拌状态下，将80g天然多糖完全溶于70 oC去离子水中，向溶液中加入16mL质量分数为0.05 %的硫酸铜溶液，室温下搅拌10分钟，将溶液移至40 oC水浴中，再滴加55mL质量分数为20 %的过氧化氢溶液，在40 oC条件下，搅拌反应4小时进行氧化反应，待反应完全，室温静置。然后用无水乙醇将氧化多糖析出，再用去离子水和无水乙醇反复交替洗涤氧化多糖至无铜离子残余，最后将氧化多糖冷冻干燥。将68g氧化多糖、6g酒石酸、10g柠檬酸、8g富马酸和1g硬脂酸镁进行共混即得新型食品抑菌剂。
实施例
2
在搅拌状态下，将50g天然多糖完全溶于70 oC去离子水中，向溶液中加入10mL质量分数为0.3 %的硫酸铜溶液，室温下搅拌5分钟，将溶液移至50 oC水浴中，再滴加32mL质量分数为25 %的过氧化氢溶液，在50 oC条件下，搅拌反应4.5小时进行氧化反应，待反应完全，室温静置。然后用无水乙醇将氧化多糖析出，再用去离子水和无水乙醇反复交替洗涤氧化多糖至无铜离子残余，最后将氧化多糖冷冻干燥。将35g氧化多糖、4g酒石酸、8g柠檬酸、4g富马酸和0.9g硬脂酸镁进行共混即得新型食品抑菌剂。
实施例
3
在搅拌状态下，将110g天然多糖完全溶于70 oC去离子水中，向溶液中加入22mL质量分数为0.5 %的硫酸铜溶液，室温下搅拌10分钟，将溶液移至60 oC水浴中，再滴加60mL质量分数为30 %的过氧化氢溶液，在60 oC条件下，搅拌反应6小时进行氧化反应，待反应完全，室温静置。然后用无水乙醇将氧化多糖析出，再用去离子水和无水乙醇反复交替洗涤氧化多糖至无铜离子残余，最后将氧化多糖冷冻干燥。将87g氧化多糖、9g酒石酸、15g柠檬酸、10g富马酸和1.7g硬脂酸镁进行共混即得新型食品抑菌剂。
Claims (3)
1.一种新型食品抑菌剂，其特征在于包含重量百分含量为50%~80%的氧化多糖，重量百分含量为3%~15%的酒石酸，重量百分含量为5%~25%的柠檬酸，重量百分含量为2%~15%的富马酸和重量百分含量为1%~3%的硬脂酸镁，其具体制备方法如下：
(1) 将天然多糖完全溶于70 oC去离子水中，之后向多糖溶液中加入质量分数为0.05 % ~ 1 %的硫酸铜溶液，室温下搅拌5~10分钟，接着添加过氧化氢溶液，在40 oC ~ 60 oC条件下搅拌4 ~ 6小时进行氧化反应，然后用无水乙醇将氧化多糖析出，之后用去离子水和无水乙醇反复交替洗涤氧化多糖至无铜离子残余，最后将氧化多糖冷冻干燥；
(2) 将氧化多糖、酒石酸、柠檬酸、富马酸和硬脂酸镁进行共混即得新型食品抑菌剂，其中按重量计氧化多糖占50%~80 %、酒石酸占3%~15 %、柠檬酸占5%~25 %、富马酸占2%~15 %、硬脂酸镁占1%~3 %。
2.根据权利要求1所述的新型食品抑菌剂，其特征在于天然多糖为纤维素、卡拉胶、瓜尔胶、黄芪胶、阿拉伯胶、海藻酸盐、裂褶菌多糖、香菇多糖、阿拉伯木聚糖、灵芝多糖、普鲁兰多糖、黄原胶、菊粉中任意一种或几种混合物。
3.根据权利要求1所述的新型食品抑菌剂，其特征在于所述的过氧化氢与天然多糖的质量比例为1:(5~500)。
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