CN107212236A - 一种复合生物防腐剂及其制备方法 - Google Patents
一种复合生物防腐剂及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L3/34635—Antibiotics
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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
-
- 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
- A23L3/3553—Organic compounds containing phosphorus
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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
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- 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
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- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
本发明公开了一种复合生物防腐剂及其制备方法，该由复合生物防腐剂以下组分制备而成：N‑苄氧羰基‑D‑天冬氨酸、乳酸链球菌素、L‑多聚赖氨酸、维生素B12、烟酸铬、甘氨酸富马酸钠、丁香罗勒油、马勃菌粉、土茯苓粉、甘松粉、二氧化硅份、有机酸、冰片、EDTA二钠、蒸馏水。本发明提供的复合生物防腐剂的抑菌范围广，对革兰氏阴性菌、酵母菌、大肠杆菌和金黄色葡萄球菌均具有良好的抑菌效果，对环境pH和温度依赖性较小，适用范围广泛。
Description
技术领域
本发明属于属于生物技术领域，具体涉及一种复合生物防腐剂及其制备方法。
背景技术
防腐剂是食品和饲料产品的关键添加剂之一，其直接影响着食品和饲料产品的保存期和质量，减少产品在生产、加工、运输及贮存过程中，由于各种菌种或毒素对产品造成不同程度的污染从而导致经济损失。对防腐剂的研究也成为食品和饲料产品领域的研发和应用热点之一，传统的防腐剂为化学防腐剂，常见的有苯甲酸钠、山梨酸钾、脱氢乙酸钠、丙酸钙、双乙酸钠、乳酸钠、对羟基苯甲酸丙酯和过氧化氢等。有些防腐剂会被微生物分解，如山梨酸能被乳酸菌还原为山梨糖醇，可成为其碳源，促进微生物大量繁殖，并且这些化学防腐剂在食品和饲料中添加量过大也会引起一些不良反应。此外，这些化学防腐剂具有潜在的致突、致畸形及致癌等危害作用，对人类健康和生态环境存带来了严重的威胁和不利影响。
生物防腐剂由于其利用生物防腐材料本身具有的良好的抑菌作用，不会造成食品的毒素污染，并且有些生物防腐剂本身就是食品中的某种营养成分，相比与化学添加剂其具有无毒、安全等优点，应用前景良好。目前的生物防腐剂主要有乳酸链菌肽和纳他霉素两种，虽然两者具备良好的抑菌作用，但是其抑菌范围具有一定的局限性，对于革兰氏阴性菌、霉菌和酵母菌等抑制率较低，同时对于环境pH和温度具有一定的依赖性。
发明内容
为此，本发明提供一种复合生物防腐剂及其制备方法，解决现有技术中至少一种技术问题。
为此，本发明提供一种复合生物防腐剂，以重量份计，由以下组分制备而成：N-苄氧羰基-D-天冬氨酸20-38份、乳酸链球菌素3-15份、L-多聚赖氨酸2-11份、维生素B12 1-7份、烟酸铬1.2-5份、甘氨酸富马酸钠2-7份、丁香罗勒油0.6-1.9份、马勃菌粉2-4.2份、土茯苓粉0.4-1.3份、甘松粉0.6-2.2份、二氧化硅0.2-0.9份、有机酸2.4-5.6份、冰片0.5-2份、EDTA二钠1.8-3.1份、蒸馏水44-60份。
根据本发明的一个实施方式，其中，所述有机酸为柠檬酸、乳酸、果酸和甘氨酸中的一种或多种。
根据本发明的一个实施方式，其中，所述L-多聚赖氨酸的分子量为1-10万。
根据本发明的一个实施方式，其中，以重量份计，由以下组分制备而成：N-苄氧羰基-D-天冬氨酸22-36份、乳酸链球菌素3.5-14份、L-多聚赖氨酸2.6-10.2份、维生素B121.5-6.3份、烟酸铬1.7-4.5份、甘氨酸富马酸钠2.2-6.4份、丁香罗勒油0.8-1.5份、马勃菌粉2.3-4份、土茯苓粉0.6-1.2份、甘松粉0.9-1.8份、二氧化硅0.3-0.8份、有机酸2.6-5.3份、冰片0.6-1.7份、EDTA二钠1.9-2.8份、蒸馏水46-58份。
根据本发明的一个实施方式，其中，以重量份计，由以下组分制备而成：N-苄氧羰基-D-天冬氨酸34份、乳酸链球菌素10.8份、L-多聚赖氨酸6.7份、维生素B12 4.7份、烟酸铬3.2份、甘氨酸富马酸钠4.5份、丁香罗勒油1.4份、马勃菌粉3.2份、土茯苓粉0.9份、甘松粉1.4份、二氧化硅0.5份、有机酸4.2份、冰片1.5份、EDTA二钠2.4份、蒸馏水56份。
为此，本发明提供复合生物防腐剂的制备方法，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸20-38份、乳酸链球菌素3-15份、L-多聚赖氨酸2-11份、维生素B12 1-7份、烟酸铬1.2-5份、甘氨酸富马酸钠2-7份、丁香罗勒油0.6-1.9份、马勃菌粉2-4.2份、土茯苓粉0.4-1.3份、甘松粉0.6-2.2份、二氧化硅0.2-0.9份、有机酸2.4-5.6份、冰片0.5-2份、EDTA二钠1.8-3.1份、蒸馏水44-60份；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至50-70℃，搅拌15-40分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌30-60分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，灭菌即得。
根据本发明的一个实施方式，其中，所述均质处理的条件为：温度为35-42℃，时间为10-50min，压力为4-15MPa。
本发明的有益效果为：
本发明提供的复合生物防腐剂的抑菌范围广，对革兰氏阴性菌、酵母菌、大肠杆菌和金黄色葡萄球菌均具有良好的抑菌效果，且在pH为8.5的情况下对大肠杆菌的抑菌率仍维持在90%以上，在25℃环境下对金黄色葡萄球菌的的抑菌率也仍维持在90%以上，对环境pH和温度依赖性较小，适用范围广泛。
具体实施方式
下面结合实施例，对本发明作进一步详细描述。以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例1
一种复合生物防腐剂的制备方法，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸20份、乳酸链球菌素3份、L-多聚赖氨酸2份、维生素B12 1份、烟酸铬1.2份、甘氨酸富马酸钠2份、丁香罗勒油0.6份、马勃菌粉2份、土茯苓粉0.4份、甘松粉0.6份、二氧化硅0.2份、有机酸2.4份、冰片0.5份、EDTA二钠1.8份、蒸馏水44份；其中，所述有机酸为质量比为1:2的果酸和甘氨酸的混合物；所述L-多聚赖氨酸的分子量为1-10万；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至50℃，搅拌15分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌30分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，其均质处理的条件为：温度为35℃，时间为10min，压力为4MPa，灭菌即得。
实施例2
一种复合生物防腐剂的制备方法，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸38份、乳酸链球菌素15份、L-多聚赖氨酸11份、维生素B12 7份、烟酸铬5份、甘氨酸富马酸钠7份、丁香罗勒油1.9份、马勃菌粉4.2份、土茯苓粉1.3份、甘松粉2.2份、二氧化硅0.9份、有机酸5.6份、冰片2份、EDTA二钠3.1份、蒸馏水60份；其中，所述有机酸为果酸；所述L-多聚赖氨酸的分子量为1-10万；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至70℃，搅拌40分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌60分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，其均质处理的条件为：温度为42℃，时间为50min，压力为15MPa，灭菌即得。
实施例3
一种复合生物防腐剂的制备方法，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸22份、乳酸链球菌素3.5份、L-多聚赖氨酸2.6份、维生素B12 1.5份、烟酸铬1.7份、甘氨酸富马酸钠2.2份、丁香罗勒油0.8份、马勃菌粉2.3份、土茯苓粉0.6份、甘松粉0.9份、二氧化硅0.3份、有机酸2.6份、冰片0.6份、EDTA二钠1.9份、蒸馏水46份；其中，所述有机酸为柠檬酸、乳酸、果酸和甘氨酸中的一种或多种；所述L-多聚赖氨酸的分子量为1-10万；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至60℃，搅拌25分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌45分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，其均质处理的条件为：温度为38℃，时间为25min，压力为12MPa，灭菌即得。
实施例4
一种复合生物防腐剂的制备方法，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸36份、乳酸链球菌素14份、L-多聚赖氨酸10.2份、维生素B12 6.3份、烟酸铬4.5份、甘氨酸富马酸钠6.4份、丁香罗勒油1.5份、马勃菌粉4份、土茯苓粉1.2份、甘松粉1.8份、二氧化硅0.8份、有机酸5.3份、冰片1.7份、EDTA二钠2.8份、蒸馏水58份；其中，所述有机酸为质量比为1:4:2的乳酸、果酸和甘氨酸的混合物；所述L-多聚赖氨酸的分子量为1-10万；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至65℃，搅拌22分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌48分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，其均质处理的条件为：温度为40℃，时间为45min，压力为12MPa，灭菌即得。
实施例5
一种复合生物防腐剂的制备方法，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸34份、乳酸链球菌素10.8份、L-多聚赖氨酸6.7份、维生素B12 4.7份、烟酸铬3.2份、甘氨酸富马酸钠4.5份、丁香罗勒油1.4份、马勃菌粉3.2份、土茯苓粉0.9份、甘松粉1.4份、二氧化硅0.5份、有机酸4.2份、冰片1.5份、EDTA二钠2.4份、蒸馏水56份；其中，所述有机酸为质量比为1:4的柠檬和甘氨酸；所述L-多聚赖氨酸的分子量为1-10万；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至65℃，搅拌20分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌55分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，其均质处理的条件为：温度为38℃，时间为35min，压力为12MPa，灭菌即得。
对比例1
本对比例与实施例1的不同之处在于：不添加烟酸铬和甘松粉。
对比例2
本对比例与实施例1的不同之处在于：不添加L-多聚赖氨酸、丁香罗勒油和马勃菌粉。
下面对实施例1至5以及对比例1、2所制备的生物防腐剂进行相关性能测试，其测试结果如下表所示：
| 抑菌率/%（革兰氏阴性菌） | 抑菌率/%(酵母菌) | 抑菌率/%（大肠杆菌，pH为8.5） | 抑菌率/%（金黄色葡萄球菌,25℃） | |
| 实施例1 | 86.8 | 87.1 | 91.4 | 90.6 |
| 实施例2 | 87.6 | 87.8 | 92.6 | 91.3 |
| 实施例3 | 88.7 | 88.4 | 93.2 | 91.7 |
| 实施例4 | 89.3 | 89.1 | 94.3 | 92.4 |
| 实施例5 | 90.4 | 90.1 | 95.1 | 92.8 |
| 对比例1 | 70.2 | 75.4 | 82.3 | 77.3 |
| 对比例2 | 64.5 | 73.5 | 81.5 | 80.1 |
通过上述测试结果可知，本发明提供的复合生物防腐剂的抑菌范围广，对革兰氏阴性菌、酵母菌、大肠杆菌和金黄色葡萄球菌均具有良好的抑菌效果，且在pH为8.5的情况下对大肠杆菌的抑菌率仍维持在90%以上，在25℃环境下对金黄色葡萄球菌的的抑菌率也仍维持在90%以上，对环境pH和温度依赖性较小，适用范围广泛。
Claims (7)
1. 一种复合生物防腐剂，其特征在于，以重量份计，由以下组分制备而成：N-苄氧羰基-D-天冬氨酸20-38份、乳酸链球菌素3-15份、L-多聚赖氨酸2-11份、维生素B12 1-7份、烟酸铬1.2-5份、甘氨酸富马酸钠2-7份、丁香罗勒油0.6-1.9份、马勃菌粉2-4.2份、土茯苓粉0.4-1.3份、甘松粉0.6-2.2份、二氧化硅0.2-0.9份、有机酸2.4-5.6份、冰片0.5-2份、EDTA二钠1.8-3.1份、蒸馏水44-60份。
2.如权利要求1所述的复合生物防腐剂，其特征在于，所述有机酸为柠檬酸、乳酸、果酸和甘氨酸中的一种或多种。
3.如权利要求1所述的复合生物防腐剂，其特征在于，所述L-多聚赖氨酸的分子量为1-10万。
4. 如权利要求1所述的复合生物防腐剂，其特征在于，以重量份计，由以下组分制备而成：N-苄氧羰基-D-天冬氨酸22-36份、乳酸链球菌素3.5-14份、L-多聚赖氨酸2.6-10.2份、维生素B12 1.5-6.3份、烟酸铬1.7-4.5份、甘氨酸富马酸钠2.2-6.4份、丁香罗勒油0.8-1.5份、马勃菌粉2.3-4份、土茯苓粉0.6-1.2份、甘松粉0.9-1.8份、二氧化硅0.3-0.8份、有机酸2.6-5.3份、冰片0.6-1.7份、EDTA二钠1.9-2.8份、蒸馏水46-58份。
5. 如权利要求1所述的复合生物防腐剂，其特征在于，以重量份计，由以下组分制备而成：N-苄氧羰基-D-天冬氨酸34份、乳酸链球菌素10.8份、L-多聚赖氨酸6.7份、维生素B124.7份、烟酸铬3.2份、甘氨酸富马酸钠4.5份、丁香罗勒油1.4份、马勃菌粉3.2份、土茯苓粉0.9份、甘松粉1.4份、二氧化硅0.5份、有机酸4.2份、冰片1.5份、EDTA二钠2.4份、蒸馏水56份。
6.如权利要求1至5任一所述的复合生物防腐剂的制备方法，其特征在于，包括以下制备步骤：
步骤1. 按重量份称取各原料：N-苄氧羰基-D-天冬氨酸20-38份、乳酸链球菌素3-15份、L-多聚赖氨酸2-11份、维生素B12 1-7份、烟酸铬1.2-5份、甘氨酸富马酸钠2-7份、丁香罗勒油0.6-1.9份、马勃菌粉2-4.2份、土茯苓粉0.4-1.3份、甘松粉0.6-2.2份、二氧化硅0.2-0.9份、有机酸2.4-5.6份、冰片0.5-2份、EDTA二钠1.8-3.1份、蒸馏水44-60份；
步骤2. 将马勃菌粉、土茯苓粉、甘松粉、二氧化硅与丁香罗勒油混合均匀，加热至50-70℃，搅拌15-40分钟，冷却至室温；
步骤3. 将甘氨酸富马酸钠、维生素B12、L-多聚赖氨酸、N-苄氧羰基-D-天冬氨酸、EDTA二钠、有机酸和蒸馏水常温混合搅拌30-60分钟；
步骤4. 将乳酸链球菌素、冰片和烟酸铬加入步骤3中的搅拌液中，混合均匀后与步骤2所制备的混合液混合均匀，并进行均质处理，灭菌即得。
7.如权利要求6所述的复合生物防腐剂的制备方法，其特征在于，所述均质处理的条件为：温度为35-42℃，时间为10-50min，压力为4-15MPa。
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