南五味子酯乙-Nisin-KGM复合涂膜剂在鲜肉保鲜中的研究

以商洛“药食同源”植物南五味子为研究对象，对其木脂素类中的南五味子酯乙提取纯化及抑菌研究，复配Nisin、KGM、番茄红素制备复合涂膜保鲜剂，以期延长冷鲜肉贮藏期。HPLC测定响应面法优化超声辅助乙醇浸提南五味子酯乙，在超声温度68℃、料液比1:8、乙醇质量分数84%、提取时间60 min时，南五味子酯乙得率为1.426 mg/g。HPD100型大孔树脂纯化的南五味子酯乙对供试菌的抑菌顺序为甲型副伤寒沙门氏菌<大肠埃希氏菌<金黄色葡萄球菌<枯草芽孢杆菌。以pH、TVB-N值、MetMb含量为冷鲜肉主要鲜度指标，考察不同浓度南五味子酯乙、Nisin、KGM、番茄红素对冷鲜肉保鲜效果影响，正交法优化复合涂膜保鲜剂最佳配方为2.5%南五味子酯乙+0.1%Nisin+0.4%KGM+0.03%番茄红素，在4℃可贮藏冷鲜肉10天。研究结果可为南五味子酯乙在冷鲜肉贮藏和保鲜中的应用提供技术参考。

Effect of South Schisandra chinensis Ester B-Nisin-KGM Compound Coating Agent on Fresh Meat Preservation

Taking Schisandra chinensis, the “medicine and food homology” plant, of Shangluo as the research object, the extraction, purification and antibacterial study of south Schisandra chinensis ester B were conducted. Then, we combined south Schisandra chinensis ester B with Nisin, KGM and lycopene to prepare a compound coating agent, in order to prolong the storage time of cold fresh meat. The ultrasonic-assisted ethanol extraction of south Schisandra chinensis ester B was optimized by response surface method of HPLC. At the ultrasonic temperature of 68℃, solid-liquid ratio of 1:8, ethanol mass fraction of 84% and extraction time of 60 min, the yield of south Schisandra chinensis ester B was 1.426 mg/g. The bacterial inhibition order of south Schisandra chinensis ester B purified by HPD100 macroporous resin was Salmonella paratyphi A< Escherichia coli< Staphylococcus aureus< Bacillus subtilis. Taking pH, TVB-N value and MetMb content as the main freshness indexes of cold fresh meat, the effects of different concentrations of south Schisandra chinensis ester B, Nisin, KGM and lycopene on the preservation of cold fresh meat were investigated. The optimal formula of the compound coating agent optimized by orthogonal method was as follows: 2.5% south Schisandra chinensis ester B+0.1% Nisin+0.4% KGM+0.03% lycopene, the agent can preserve fresh meat at 4℃ for 10 days. The results can provide technical reference for south Schisandra chinensis ester B application in the storage and preservation of cold fresh meat.