CN108244155B - 一种基于微生物法制备的抗菌剂及抗菌包装材料 - Google Patents
一种基于微生物法制备的抗菌剂及抗菌包装材料 Download PDFInfo
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- CN108244155B CN108244155B CN201810027263.XA CN201810027263A CN108244155B CN 108244155 B CN108244155 B CN 108244155B CN 201810027263 A CN201810027263 A CN 201810027263A CN 108244155 B CN108244155 B CN 108244155B
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Abstract
本发明属于食品包装抗菌材料技术领域，具体涉及一种基于微生物法制备的抗菌剂及抗菌包装材料，并进一步公开其制备方法。本发明所述食品抗菌包装材料，以羧甲基纤维素和细菌纤维素为骨架材料，有效提升了包装膜材料的拉伸强度等性能，同时加入聚乳酸，进一步增强其降解性能。所述保鲜包装膜材料以所述食品抗菌剂作为抗菌活性成分，具有较好的抑菌、抗菌效果，作为食品的直接包装材料应用，可以延长食品的保质期，可以减少甚至避免食品加工过程中防腐剂的加入，提高食品安全性。
Description
技术领域
本发明属于食品包装抗菌材料技术领域，具体涉及一种基于微生物法制备的抗菌剂及抗菌包装材料，并进一步公开其制备方法。
背景技术
食品工业是国民经济发展的主要支柱之一，但由于食品本身营养丰富，在包装、运输、贮藏过程中，极易被微生物污染引起食品腐败变质，尤其是一些水果蔬菜不断的进行着分解代谢及旺盛的呼吸作用，再加上食品中存在着易氧化成分，这些都会加速食品老化及腐败变质，严重影响了食品的安全性，因此，食品的防腐保鲜工作在食品行业的发展中起着重要作用。
抗菌食品包装正是基于食品保鲜的目的提出的一种积极的活性包装概念。为了抑制食品中腐败菌的生长，可以把抗菌剂加入包装材料中，或涂布于包装材料表面，通过材料与食品接触达到抗菌防腐的目的。抗菌食品包装的应用可以减少直接添加于食品中的防腐剂用量，提高食品食用安全性。目前各类抗菌包装(食品或非食品包装)中应用的抗菌剂主要可分为两大类，一是无机类，以银、铜、锌等金属离子为主，另一大类为有机类，如有机酸及其盐、有机酯、醇、酚、抗菌素等，具体例如山梨酸、苯甲酸、丙酸及其盐类以及乳链球菌肽等。在食品中，无机金属抗菌剂多数不允许使用或应用须严格控制，而有机食品防腐剂的耐热性、安全性、稳定性差，若加入包装材料中，则其抗菌性质可能部分受到影响。许多更适合加入食品包装材料的抗菌剂开始引起研究者关注。尤其是随着人们崇尚自然、健康的思想意识得到普及，开发应用高效安全的食品抗菌剂已成为当今世界食品保鲜剂重要的研究领域。据有关资料证实，在人们长期食用的食品中，天然保鲜剂成分的毒性远远低于人工合成的保鲜剂。因此，从自然界寻求天然保鲜剂的研究已引起各国科学家的高度重视。
发明内容
为此，本发明所要解决的技术问题在于提供一种基于微生物法制备的抗菌剂；
本发明所要解决的第二个技术问题在于提供一种抗菌包装材料。
为解决上述技术问题，本发明所述的一种基于微生物法制备的抗菌剂，所述抗菌剂由如下步骤制得：
(1)取荸荠和牛蒡为原料，加入薄荷煎煮液混合制浆，并加入酶制剂进行酶解处理，灭酶后过滤，收集酶解液；
(2)向所述酶解液中加入酵母菌株进行发酵，收集发酵产物进行固液分离，得到发酵液；
(3)以大孔吸附树脂处理所述发酵液，并收集洗脱液，浓缩并冷冻干燥，即得。
所述步骤(1)中，所述酶制剂为质量比为1：1的淀粉酶和葡糖异构酶的混合物，所述酶制剂的添加量占所述荸荠和牛蒡原料质量的1-3wt％。
所述步骤(2)中，所述酵母菌株为毕赤酵母菌株，所述发酵步骤的发酵温度为30-35℃，发酵24-30h。
所述步骤(3)中，所述大孔吸附树脂为D3502树脂，所述洗脱步骤为以30-50v/v％的乙醇-水溶液为洗脱液，洗脱3-4个BV。
本发明还公开了所述的抗菌剂用于制备食品抗菌包装材料的用途。
所述食品抗菌包装材料为食品抗菌包装膜。
本发明还公开了一种食品抗菌包装膜，以所述的抗菌剂为抗菌成分制得。
本发明还公开了一种制备所述的食品抗菌包装膜的方法，包括如下步骤：
(a)取羧甲基纤维素和细菌纤维素粉碎，加入水混匀，并加入聚乳酸混合，制得混悬液；
(b)将上述混悬液加热，均质处理后再加入成膜辅料，得到预成膜液；
(c)在所述预成膜液中加入所述的抗菌剂，水浴加热，得到成膜液；
(d)将所得成膜液用胶体磨进行均质处理，脱气处理后倾倒所述成膜液成湿膜，经干燥、烘干、回湿、揭膜后，即得。
所述羧甲基纤维素和所述细菌纤维素的质量比为1：1。
所述成膜辅料选自聚乙烯醇、卡波姆或海藻酸钠。
本发明所述微生物法制备的抗菌剂，以荸荠和牛蒡为原料，以薄荷煎煮液进行制浆，并通过对其进行酶解处理和发酵处理的方式，获得荸荠和牛蒡提取物，所得荸荠和牛蒡的混合提取物可作为抗菌剂使用，对大肠杆菌等食品污染菌具有较好的抗菌性能；且所述保鲜剂来源于天然食物，无任何毒副作用，符合食品安全的要求。
本发明所述食品抗菌包装材料，以羧甲基纤维素和细菌纤维素为骨架材料，有效提升了包装膜材料的拉伸强度等性能，同时加入聚乳酸，进一步增强其降解性能。所述保鲜包装膜材料以所述食品抗菌剂作为抗菌活性成分，具有较好的抑菌、抗菌效果，作为食品的直接包装材料应用，可以延长食品的保质期，可以减少甚至避免食品加工过程中防腐剂的加入，提高食品安全性。
本发明所述食品抗菌包装材料，有效解决了荸荠和牛蒡的深度利用问题，为荸荠和牛蒡资源的综合开发利用，提供了新的途径，并提高产品附加值和经济效益。
具体实施方式
实施例1
本实施例所述抗菌剂，按照如下方法制得：
(1)取新鲜荸荠洗净、去皮，切成小块，备用；取新鲜牛蒡洗净、去皮，切成小块，备用；取薄荷洗净后加入其3重量倍量的水进行煎煮1h，收集煎煮液，晾干，备用；取处理后的荸荠0.5kg、牛蒡0.5kg，加水10kg混匀并打碎制浆，随后向所述荸荠浆液中加入酶制剂10g(淀粉酶和葡糖异构酶的质量比为1：1)混匀，于常温下进行酶解处理2-3h，加热灭酶后过滤除去固体物质，收集酶解液，备用；
(2)配制YPD培养基(1％酵母膏、2％蛋白胨、2％葡萄糖)，将保存的毕赤酵母菌株接入一环，于30℃进行发酵培养24h，得到种子液；随后向步骤(1)中制得的酶解液中，按照10v/v％的接种量，接入上述毕赤酵母种子液，于32℃，控制pH7.0-7.2进行发酵30h；发酵结束后，集发酵产物进行离心固液分离，除去菌体并收集发酵液，备用；
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液，随后以30v/v％的乙醇-水溶液为洗脱液进行洗脱4个BV，收集洗脱液，浓缩至无醇味，冷冻干燥至粉末态，即得所述抗菌剂。
实施例2
本实施例所述食品保鲜剂，按照如下方法制得：
(1)取新鲜荸荠洗净、去皮，切成小块，备用；取新鲜牛蒡洗净、去皮，切成小块，备用；取薄荷洗净后加入其3重量倍量的水进行煎煮1h，收集煎煮液，晾干，备用；取处理后的荸荠0.5kg、牛蒡0.5kg，加水10kg混匀并打碎制浆，随后向所述荸荠浆液中加入酶制剂20g(淀粉酶和葡糖异构酶的质量比为1：1)混匀，于常温下进行酶解处理2-3h，加热灭酶后过滤除去固体物质，收集酶解液，备用；
(2)配制YPD培养基(1％酵母膏、2％蛋白胨、2％葡萄糖)，将保存的毕赤酵母菌株接入一环，于30℃进行发酵培养24h，得到种子液；随后向步骤(1)中制得的酶解液中，按照10v/v％的接种量，接入上述毕赤酵母种子液，于30℃，控制pH7.0-7.2进行发酵30h；发酵结束后，集发酵产物进行离心固液分离，除去菌体并收集发酵液，备用；
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液，随后以50v/v％的乙醇-水溶液为洗脱液进行洗脱3个BV，收集洗脱液，浓缩至无醇味，冷冻干燥至粉末态，即得所述抗菌剂。
实施例3
本实施例所述食品保鲜剂，按照如下方法制得：
(1)取新鲜荸荠洗净、去皮，切成小块，备用；取新鲜牛蒡洗净、去皮，切成小块，备用；取薄荷洗净后加入其3重量倍量的水进行煎煮1h，收集煎煮液，晾干，备用；取处理后的荸荠0.5kg、牛蒡0.5kg，加水10kg混匀并打碎制浆，随后向所述荸荠浆液中加入酶制剂30g(淀粉酶和葡糖异构酶的质量比为1：1)混匀，于常温下进行酶解处理2-3h，加热灭酶后过滤除去固体物质，收集酶解液，备用；
(2)配制YPD培养基(1％酵母膏、2％蛋白胨、2％葡萄糖)，将保存的毕赤酵母菌株接入一环，于30℃进行发酵培养24h，得到种子液；随后向步骤(1)中制得的酶解液中，按照10v/v％的接种量，接入上述毕赤酵母种子液，于30℃，控制pH7.0-7.2进行发酵30h；发酵结束后，集发酵产物进行离心固液分离，除去菌体并收集发酵液，备用；
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液，随后以40v/v％的乙醇-水溶液为洗脱液进行洗脱4个BV，收集洗脱液，浓缩至无醇味，冷冻干燥至粉末态，即得所述抗菌剂。
实施例4
本实施例所述制备食品抗菌包装膜的方法，包括如下步骤：
(a)取羧甲基纤维素和细菌纤维素粉碎至100目，取羧甲基纤维素和细菌纤维素的混合物1kg，加入10kg蒸馏水混匀，制成质量浓度为10wt％的混悬液，并加入0.5kg聚乳酸混合，制得混悬液；
(b)将上述混悬液加热(50-60℃)处理5min，随后采用胶体磨均质处理2次，每次3min；均质处理后，向所述混悬液中再加入海藻酸钠作为成膜辅料，80℃水浴加热并搅拌10min，混合得到预成膜液；所述海藻酸钠的加入量占所述羧甲基纤维素和细菌纤维素总量的20-30％，并配置成2wt％的溶液加入；
(c)在所述预成膜液中加入实施例1中制备的所述的抗菌剂(占所述预成膜液质量3wt％)，60℃水浴加热搅拌10min，得到成膜液；
(d)将所得成膜液用胶体磨进行均质处理2次，每次3min，随后先超声脱气10min、后置于真空干燥箱中，于真空度为0.1MPa条件下脱气30min，调节脱气后的膜液的温度为40-50℃，倒入洁净干燥的玻璃中央，稍晃动玻璃板，使膜液在玻璃板上自行流延成膜，控制湿膜厚度约为3mm，并将载有湿膜的玻璃板置于电热鼓风干燥箱中60℃下烘干，随后将烘干的载膜玻璃板置于沸水浴上方回湿，蒸焖10min，使膜可与玻璃板脱离并小心揭下膜，室温下稍晾后置于密封盒中，放入干燥器中保存，即得。
经检测，本实施例制得的膜材料抗拉强度7.1MPa，可达包装强度要求，同时可缓慢溶解于水中，并具有较好的降解性能。
以抑菌圈法进行抗菌性测试表明，本实施例制得抗菌膜材料对选择的三种食品污染菌即大肠肝菌、金黄色葡萄球菌、白色念珠菌的培养物都能产生明显的抑菌圈，表明皆有抑制作用。
以本实施例所述抗菌包装膜作为包装材料对食品保鲜性能进行测试，可延长肉类食品的保鲜期4-5天。
实施例5
本实施例所述制备食品抗菌包装膜的方法，包括如下步骤：
(a)取羧甲基纤维素和细菌纤维素粉碎至100目，取羧甲基纤维素和细菌纤维素的混合物1kg，加入10kg蒸馏水混匀，制成质量浓度为10wt％的混悬液，并加入0.3kg聚乳酸混合，制得混悬液；
(b)将上述混悬液加热(50-60℃)处理5min，随后采用胶体磨均质处理2次，每次3min；均质处理后，向所述混悬液中再加入海藻酸钠作为成膜辅料，80℃水浴加热并搅拌10min，混合得到预成膜液；所述聚乙烯醇的加入量占所述羧甲基纤维素和细菌纤维素总量的25％，并配置成5wt％的溶液加入；
(c)在所述预成膜液中加入实施例2中制备的所述的抗菌剂(占所述预成膜液质量4wt％)，60℃水浴加热搅拌10min，得到成膜液；
(d)将所得成膜液用胶体磨进行均质处理2次，每次3min，随后先超声脱气10min、后置于真空干燥箱中，于真空度为0.1MPa条件下脱气30min，调节脱气后的膜液的温度为40-50℃，倒入洁净干燥的玻璃中央，稍晃动玻璃板，使膜液在玻璃板上自行流延成膜，控制湿膜厚度约为3mm，并将载有湿膜的玻璃板置于电热鼓风干燥箱中60℃下烘干，随后将烘干的载膜玻璃板置于沸水浴上方回湿，蒸焖10min，使膜可与玻璃板脱离并小心揭下膜，室温下稍晾后置于密封盒中，放入干燥器中保存，即得。
经检测，本实施例制得的膜材料抗拉强度7.3MPa，可达包装强度要求，同时可缓慢溶解于水中，并具有较好的降解性能。
以抑菌圈法进行抗菌性测试表明，本实施例制得抗菌膜材料对选择的三种食品污染菌即大肠肝菌、金黄色葡萄球菌、白色念珠菌的培养物都能产生明显的抑菌圈，表明皆有抑制作用。
以本实施例所述抗菌包装膜作为包装材料对食品保鲜性能进行测试，可延长蜜饯类食品的保鲜期15-20天左右。
实施例6
本实施例所述制备食品抗菌包装膜的方法，包括如下步骤：
(a)取羧甲基纤维素和细菌纤维素粉碎至100目，取羧甲基纤维素和细菌纤维素的混合物1kg，加入10kg蒸馏水混匀，制成质量浓度为10wt％的混悬液，并加入0.7kg聚乳酸混合，制得混悬液；
(b)将上述混悬液加热(50-60℃)处理5min，随后采用胶体磨均质处理2次，每次3min；均质处理后，向所述混悬液中再加入海藻酸钠作为成膜辅料，80℃水浴加热并搅拌10min，混合得到预成膜液；所述卡波姆的加入量占所述羧甲基纤维素和细菌纤维素总量的30％，并配置成4wt％的溶液加入；
(c)在所述预成膜液中加入实施例3中制备的所述的抗菌剂(占所述预成膜液质量5wt％)，60℃水浴加热搅拌10min，得到成膜液；
(d)将所得成膜液用胶体磨进行均质处理2次，每次3min，随后先超声脱气10min、后置于真空干燥箱中，于真空度为0.1MPa条件下脱气30min，调节脱气后的膜液的温度为40-50℃，倒入洁净干燥的玻璃中央，稍晃动玻璃板，使膜液在玻璃板上自行流延成膜，控制湿膜厚度约为3mm，并将载有湿膜的玻璃板置于电热鼓风干燥箱中60℃下烘干，随后将烘干的载膜玻璃板置于沸水浴上方回湿，蒸焖10min，使膜可与玻璃板脱离并小心揭下膜，室温下稍晾后置于密封盒中，放入干燥器中保存，即得。
经检测，本实施例制得的膜材料抗拉强度7.2MPa，可达包装强度要求，同时可缓慢溶解于水中，并具有较好的降解性能。
以抑菌圈法进行抗菌性测试表明，本实施例制得抗菌膜材料对选择的三种食品污染菌即大肠肝菌、金黄色葡萄球菌、白色念珠菌的培养物都能产生明显的抑菌圈，表明皆有抑制作用。
以本实施例所述抗菌包装膜作为包装材料对食品保鲜性能进行测试，可延长肉制品类食品的保鲜期5天左右。
显然，上述实施例仅仅是为清楚地说明所作的举例，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它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。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (4)
1.一种食品抗菌包装膜，其特征在于，以基于微生物法制备的抗菌剂为抗菌成分制得，所述抗菌剂由如下步骤制得：
（1）取荸荠和牛蒡为原料，加入薄荷煎煮液混合制浆，并加入酶制剂进行酶解处理，灭酶后过滤，收集酶解液；所述酶制剂为质量比为1：1的淀粉酶和葡糖异构酶的混合物；所述酶制剂的添加量占所述荸荠和牛蒡原料质量的1-3wt%；
（2）向所述酶解液中加入毕赤酵母菌株进行发酵，收集发酵产物进行固液分离，得到发酵液；所述发酵步骤的发酵温度为30-35℃，发酵24-30h；
（3）以D3502大孔吸附树脂处理所述发酵液，以30-50v/v%的乙醇-水溶液为洗脱液，洗脱3-4个BV，并收集洗脱液，浓缩并冷冻干燥，即得。
2.一种制备权利要求1所述的食品抗菌包装膜的方法，其特征在于，包括如下步骤：
（a）取羧甲基纤维素和细菌纤维素粉碎，加入水混匀，并加入聚乳酸混合，制得混悬液；
（b）将上述混悬液加热，均质处理后再加入成膜辅料，得到预成膜液；
（c）在所述预成膜液中加入所述抗菌剂，水浴加热，得到成膜液；
（d）将所得成膜液用胶体磨进行均质处理，脱气处理后倾倒所述成膜液成湿膜，经干燥、烘干、回湿、揭膜后，即得。
3.根据权利要求2所述的制备所述的食品抗菌包装膜的方法，其特征在于，所述羧甲基纤维素和所述细菌纤维素的质量比为1：1。
4.根据权利要求2或3所述的制备所述的食品抗菌包装膜的方法，其特征在于，所述成膜辅料选自聚乙烯醇、卡波姆或海藻酸钠。
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