生物化学复合防腐剂在橙汁防腐保鲜中的协同增效作用

该文以天然生物防腐剂乳酸链球菌素(Nisin)、化学防腐剂山梨酸钾、乙二胺四乙酸(EDTA)以及食品抗氧化剂异Vc钠为原料，对通过复配后得到的各组复合型防腐剂在橙汁保鲜中的协同增效作用进行研究，并且与单一的防腐剂保鲜效果进行比较，得出一组适合在橙汁中使用的高效复合型防腐剂。结果表明，上述各种抑菌剂单独使用时均不能完全抑制橙汁中微生物的生长；正交试验结果表明，当选择0.05 g/kg Nisin、0.1 g/kg山梨酸钾、0.01 g/kg异Vc钠、0.03 g/kg EDTA作为复配型抑菌剂的最佳添加配比时，能显著地抑制橙汁中微生物的生长，第14、17、21 d对菌落总数的抑制率分别达到99.9%、99.9%和99.6%，其抑菌效果显著优于单一防腐剂的抑菌效果。因此，Nisin与三者复合使用时具有协同增效性，该复合防腐剂添加至橙汁中可起到良好的防腐保鲜效果。

Synergistic effect of biological and chemical combined preservative on orange juice preservation

In order to optimize an effective combined preservative applied to the orange juice preservation, the authors studied the synergistic effect of biological and chemical combined preservative which contained Nisin, potassium sorbate, EDTA and sodium isoascorbate in preservation of orange juice compared to preservation effect of each aforementioned additive in individual use. Results show that the growth of microorganisms can not be inhibited completely using each aforementioned additive in single use. Results of orthogonal experiment show that the growth of microorganisms can be significantly inhibited when the optimal composition of biological and chemical combined preservative contains 0.05 g/kg of Nisin, 0.1 g/kg of potassium sorbate, 0.01 g/kg of sodium isoascorbate and 0.03 g/kg of EDTA. The inhibitory rates in the 14th, 17th and 21st day were determined as 99.9%, 99.9% and 99.6%, respectively, the inhibitory effect of which is significantly better than that of any aforementioned preservative in single use. Therefore, cooperative and synergistic action can be demonstrated when Nisin and other three materials are added into orange juice for combined use. This combined preservative has good preservation effect on orange juice so that it has a broad application prospect.