CN109170486A - 一种苯乳酸复合生物防腐剂及其制备方法 - Google Patents
一种苯乳酸复合生物防腐剂及其制备方法 Download PDFInfo
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- CN109170486A CN109170486A CN201811045832.XA CN201811045832A CN109170486A CN 109170486 A CN109170486 A CN 109170486A CN 201811045832 A CN201811045832 A CN 201811045832A CN 109170486 A CN109170486 A CN 109170486A
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Abstract
本发明公开了一种苯乳酸复合生物防腐剂及其制备方法。复合生物防腐剂包括苯乳酸发酵液，以及占苯乳酸发酵液重量比为0.5～1％的抗氧化剂和0.1～0.5％细菌群体感应抑制剂；所述的细菌群体感应抑制剂为肉桂醛、柚皮苷、蒲公英提取物中的一种或几种的混合物。本发明的防腐剂克服了单纯的苯乳酸抗菌谱窄的局限，它既有广谱的防腐和抗氧化作用，又具备干扰细菌群体感应、阻断腐败菌之间信息交流的作用，从而提高腐败菌对生物防腐剂的敏感性，从根本上增强了苯乳酸的防腐效果。
Description
技术领域
本发明属于食品添加剂及食品保鲜领域，具体涉及一种苯乳酸复合生物防腐剂及其制备方法。
背景技术
苯乳酸，也称作2-羟基-3-苯基丙酸，分子式是C9H10O3。苯乳酸的相对分子质量是166.17，纯度高的无水苯基乳酸通常呈白色晶体状，性质较为稳定。作为天然存在的抑菌化合物和重要有机酸，苯乳酸具有多种用途。自苯乳酸首次从蜂蜜和发酵食品中分离而出以来，它已经成为化学防腐剂的天然、绿色替代品。苯乳酸熔点温度是121-125℃，在121℃保持20min也不容易被破坏。苯乳酸在水中的溶解性较好，能够适应宽广的pH范围，是极具发展潜力的生物防腐剂。
细菌群体感应是近年来细菌防治的新靶点。细菌在菌群生长过程中，能不断产生化学信号分子并分泌到周围环境中，当信号分子的数量达到一定阈值时，可调控菌体相关基因的表达如生物膜的形成、生物发光、毒力因子表达及致腐能力等，这种现象称为细菌群体感应。细菌群体感应抑制剂以细菌的群体感应为靶点，只针对病原菌的群体感应系统起抑制作用，并不杀死体内的正常细菌或干扰其正常生命活动，为人类提供了一种新型抗菌途径。虽然张文艳、朱素琴等研究了茶多酚、肉桂醛提取物具有群体感应抑制剂的作用，(张文艳,广东工业大学硕士学位论文，2013；朱素琴，中国海洋大学博士学位论文，2015)，但二人并未做进一步研究其与食品生物防腐剂之间的关系，更没有关于苯乳酸与群体感应抑制剂相复合的报道。
目前苯乳酸的合成方法主要有两种，化学合成法与微生物转化法。化学合成可以苯甲醛和对羟基苯甲醛为原料合成苯乳酸，也可用Pd-C合金催化还原苯丙酮酸和羟基苯乳酸合成苯乳酸，但化学合成法过程复杂，所需的反应条件严格，副产物多；反应过程中需要大量有机溶剂，耗能较大，污染问题严重。微生物转化法可以在苯丙氨酸、苯丙酮酸存在的条件下，经白地霉菌、乳酸菌、葡萄球菌等转化成苯乳酸。近年来，微生物转化方法因节能、副产物少、环境友好的特性，越来越受到相关国内外研究学者的关注和青睐。但目前，微生物转化法苯乳酸的得率较低，发酵液抗菌活性不高，苯乳酸的分离、纯化困难，限制了苯乳酸的研究与应用。
发明内容
为解决上述问题，本发明的目的是提供一种苯乳酸复合生物防腐剂及其制备方法，以克服现有技术的不足，增强苯乳酸的防腐性能。
本发明所要解决的技术问题，是通过如下技术方案实施的：
一种苯乳酸复合生物防腐剂，其特征在于包括苯乳酸发酵液，以及占苯乳酸发酵液重量比的抗氧化剂0.5～1％和细菌群体感应抑制剂0.1～0.5％；所述的细菌群体感应抑制剂为肉桂醛、柚皮苷、蒲公英提取物中的一种或几种的混合物。
所述的抗氧剂为茶多酚、白藜芦醇、迷迭香提取物组成的混合物，所述茶多酚、白藜芦醇、迷迭香提取物的质量比为1：1：3。
所述的细菌群体感应抑制剂为肉桂醛和蒲公英提取物的混合物，所述肉桂醛和蒲公英提取物的质量比为3：1。
所述的苯乳酸复合生物防腐剂的制备方法，其特征在于包括以下步骤：
(1)菌株发酵
将乳酸菌加入含有苯丙氨酸的液体中进行发酵，产生苯乳酸发酵液；
(2)发酵液预处理
将步骤(1)得到的苯乳酸发酵液在搅拌状态下用10mol/L的氢氧化钠调pH＝6.4-7.0，以充分释放发酵液中的苯乳酸，然后经孔径为15-30万的滤膜去除大分子蛋白和杂质，收集滤液；
(3)发酵液复配
取步骤(2)得到的苯乳酸发酵液滤液，添加抗氧化剂与细菌群体感应抑制剂，以苯乳酸发酵液总重量计，抗氧化剂0.5～1％，细菌群体感应抑制剂0.1～0.5％，调pH值为6.4-7.0，充分溶解后，10-25M帕高压均质15-30min。
步骤(1)中，乳酸菌为植物乳杆菌Lactobacillus plantarum，初始接种量2％，初始pH6.4，苯丙氨酸添加量3.470g/L，发酵温度37℃，发酵时间48h。
步骤(3)中，以苯乳酸发酵液总重量计，抗氧化剂0.9％，细菌群体感应抑制剂0.3％。
本明发利用苯乳酸的发酵液制备复合生物防腐剂，经过菌株发酵、发酵液预处理与发酵液复配得到。通过添加天然抗氧化剂，利用天然产物本身具有的抗氧化性能，使之与发酵液的抑菌作用协同增效，达到使食品抗氧化保鲜、抑菌防腐、延长食品保质期、提高食品品质和安全性的目的；通过添加细菌群体感应抑制剂，它能够干扰食品腐败菌的群体感应，抑制腐败菌之间的群体感应信息交流，从而提高腐败菌对生物防腐剂的敏感性，增强生物防腐剂的防腐效果。本发明产品经抑菌实验检测，证实本发明产品的抑菌性更高，抑菌效果更好。
附图说明
图1：本发明产品对金黄色葡萄球菌、枯草芽孢杆菌、荧光假单胞菌、大肠杆菌的抑制效果。
具体实施方式
下面通过实施例对本发明的技术方案作进一步说明，但不能理解为对本发明的限制。
实施例1
(1)菌株发酵
将乳酸菌加入含有苯丙氨酸的液体中进行发酵，产生苯乳酸。乳酸菌为植物乳杆菌Lactobacillus plantarum，初始接种量2％，初始pH6.4，苯丙氨酸添加量3.470g/L，发酵温度37℃，发酵时间48h，制备苯乳酸发酵液。
(2)发酵液预处理
将上述步骤(1)制备的苯乳酸发酵液在搅拌状态下用10mol/L的氢氧化钠调pH＝6.5-7.0，以充分释放发酵液中的苯乳酸，然后经孔径为15-30万的滤膜去除大分子蛋白和杂质，收集滤液。
(3)发酵液复配
取步骤(2)得到的苯乳酸发酵液滤液，添加抗氧化剂与细菌群体感应抑制剂，以苯乳酸发酵液总重量计，抗氧化剂0.9％，细菌群体感应抑制剂0.3％，调pH值为6.4-7.0，充分溶解后，10-25兆帕高压均质15-30分钟，得到苯乳酸复合生物防腐剂。
本发明得到的苯乳酸生物防腐剂，包括苯乳酸发酵液，以及，按重量百分比计，占苯乳酸发酵液重量的下列组分，抗氧化剂0.9％，细菌群体感应抑制剂0.3％，调pH值为6.4-7.0。其中抗氧化剂为茶多酚、白藜芦醇、迷迭香提取物的混合物，质量比为1：1：3；细菌群体感应抑制剂为肉桂醛和蒲公英提取物的混合物，质量比为3：1。
复合防腐剂的抑菌效果实验
将大肠杆菌、假单胞菌、金黄色葡萄球菌、枯草芽孢杆菌进行摇菌培养，菌悬液用无菌生理盐水稀释为107cfu/mL接种后平板培养，进行抑菌活性测定。以步骤(2)得到的苯乳酸发酵液滤液作为对照，考察本发明产品的抑菌效果，证实本发明产品对金黄色葡萄球菌、枯草芽孢杆菌、荧光假单胞菌、大肠杆菌具有更强的抑制活性和抑制效果(图1)，其抑菌圈直径分别提高了15.14％、11.49％、26.94％和24.04％(表1)。
表1本发明产品的抑菌效果
将本发明产品应用在虾的保鲜上，鲜活对虾去头、去壳后，用稀释后的本发明产品浸泡20分钟，沥干水分放置与塑料托盘中，用保鲜膜包裹后置于4℃条件下贮藏5天。以步骤(2)得到的苯乳酸发酵液滤液作为对照，结果表明，本发名产品有效降低冷藏虾的挥发性盐基氮含量和细菌总数，并且，因为本发明产中含有细菌群体感应抑制剂，冷藏虾的信号分子含量，包括酰化高丝氨酸内酯类、呋喃硼酸二酯类均进一步降低(表2)，细菌之间的群体感应交流被阻断，促使本发明产品的防腐效果进一步增强。
表2本发明产品对冷藏虾的保鲜效果
综上所述，本发明产品制备的苯乳酸复合生物防腐剂对食品常见腐败菌与致病菌抑菌作用显著提高，且本发明产品生产工艺简单、绿色环保、作用靶点明确。本发明的保护范围不限于具体实施方式所公开的技术方案，凡是依据本发明的技术实质对以上实施例所作的任何修改、等同替换、改进等，均落入本发明的保护范围。
Claims (6)
1.一种苯乳酸复合生物防腐剂，其特征在于包括苯乳酸发酵液，以及占苯乳酸发酵液重量比0.5～1％的抗氧化剂和0.1～0.5％的细菌群体感应抑制剂；所述的细菌群体感应抑制剂为肉桂醛、柚皮苷、蒲公英提取物中的一种或几种的混合物。
2.如权利要求1所述的苯乳酸复合生物防腐剂，其特征在于所述的抗氧化剂为茶多酚、白藜芦醇、迷迭香提取物组成的混合物，所述茶多酚、白藜芦醇、迷迭香提取物的质量比为1：1：3。
3.如权利要求1或2所述的苯乳酸复合生物防腐剂，其特征在于所述的细菌群体感应抑制剂为肉桂醛和蒲公英提取物的混合物，所述肉桂醛和蒲公英提取物的质量比为3：1。
4. 权利要求1所述的苯乳酸复合生物防腐剂的制备方法，其特征在于包括以下步骤：
（1）菌株发酵
将乳酸菌加入含有苯丙氨酸的液体中进行发酵，产生苯乳酸发酵液；
（2）发酵液预处理
将步骤（1）得到的苯乳酸发酵液在搅拌状态下用10mol/L的氢氧化钠调pH=6.4-7.0，以充分释放发酵液中的苯乳酸，然后经孔径为15-30万的滤膜去除大分子蛋白和杂质，收集滤液；
（3）发酵液复配
取步骤（2）得到的苯乳酸发酵液滤液，添加抗氧化剂与细菌群体感应抑制剂，以苯乳酸发酵液滤液总重量计，抗氧化剂0.5～1％，细菌群体感应抑制剂0.1～0.5％，调pH值为6.4-7.0，充分溶解后，10-25兆帕高压均质15-30分钟。
5. 根据权利要求4所述的方法，其特征在于，步骤（1）中，乳酸菌为植物乳杆菌Lactobacillus plantarum，初始接种量2%，初始pH6.4，苯丙氨酸添加量3.470g/L，发酵温度37℃，发酵时间48小时。
6.根据权利要求4所述的方法，其特征在于步骤（3）中，以苯乳酸发酵液总重量计，抗氧化剂0.9％，细菌群体感应抑制剂0.3％。
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