| 余锟灿,许曦丹,黄 方,毕秀芳.月桂酰精氨酸乙酯盐酸盐对黑曲霉的抑制效果及对珍珠粉圆的防腐作用[J].保鲜与加工,2026,26(3):60~68 |
| 月桂酰精氨酸乙酯盐酸盐对黑曲霉的抑制效果及对珍珠粉圆的防腐作用 |
| Antibacterial Activity of Ethyl Lauroyl Arginine Ester on Aspergillus niger and Preservative Effect on Tapioca Pearls |
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| DOI： |
| 中文关键词: 月桂酰精氨酸乙酯盐酸盐 黑曲霉 珍珠粉圆 抑菌试验 防腐剂 |
| 英文关键词:lauroyl arginine ethyl ester hydrochloride Aspergillus niger tapioca pearls antibacterial experiment pre‑ servative |
| 基金项目:中央高校基本科研业务费（ZYN2024029） |
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| 中文摘要: |
| 为更好保持淀粉基食品的感官特性并延长其保质期，通过体外抑菌试验探究了月桂酰精氨酸 乙酯盐酸盐（Lauroyl arginate ethyl ester hydrochloride， LAE）对黑曲霉的抑制作用及其作用于珍珠粉圆 上的防腐效果。以脱氢乙酸钠作为阳性对照，测定不同质量浓度抑菌剂处理下的抑菌圈直径、最小抑菌 浓度、菌丝细胞内核酸和蛋白质泄露量；考察贮藏期间LAE对珍珠粉圆霉变率、质构特性以及感官指标 的影响。结果表明，4 mg/mL LAE在平板上能形成清晰的黑曲霉抑菌圈，最小抑菌浓度为128 μg/mL，在 液体培养中可以通过改变黑曲霉菌丝细胞膜通透性和完整性，使细胞内容物渗出，显著抑制黑曲霉菌 丝生长和孢子萌发，具备良好体外抑菌活性。在贮藏过程中，40 mg/mL LAE喷洒处理有利于降低贮 藏期内粉圆霉变率，抑制表面腐败菌滋生，有效维持质构变化和延缓感官品质劣变，表明LAE对珍珠 粉圆有较好的防腐作用。综上所述，LAE对黑曲霉有较好抑制作用并且能够有效延缓粉圆腐败变质。 该研究可为LAE应用于淀粉基食品的保藏防腐提供理论参考。 |
| 英文摘要: |
| To better keep the sensory characteristics of starch-based foods and prolong their shelf life, the study was conducted to investigate the inhibitory performance of lauroyl arginate ethyl ester hydrochloride (LAE) against Aspergil? lus niger through in vitro antibacterial experiments and its preservative effect on tapioca pearls. Sodium dehydroacetate was used as a positive control. The diameters of the inhibition zones, the minimum inhibitory concentrations were determined under treatments with different mass concentrations of the antimicrobial agent. And the leakage amounts of nucleic acids and proteins from mycelial cells were determined. The influence of LAE on the moldiness rate, texture characteristics, and sensory of tapioca pearls during storage was also examined. The results indicated that 4 mg/mL LAE could form a distinct inhibition zone against Aspergillus niger on the plate, with a minimum inhibitory concentra? tion of 128 μg/mL, and that it could significantly inhibit the growth of Aspergillus niger mycelium and spore germina? tion by altering the permeability and integrity of the mycelial cell membrane and promoting the exudation of cell con? tents in the plate, which possessed a good bacterial inhibitory activity and exerted an antiseptic effect on the tapiocapearls. During storage, the spray treatment with 40 mg/mL LAE was conducive to reducing the moldiness rate of tapi?oca pearls, inhibiting the growth of spoilage bacteria on the surface, effectively maintaining texture changes, and delay?ing the deterioration of sensory quality, suggesting that LAE has a favorable preservative effect on tapioca pearls. In summary, LAE has been found to exhibit a good inhibitory effect on Aspergillus niger and can effectively delay the spoilage of tapioca pearls. The study can be used as a theoretical reference for the application of LAE in the storage and preservation of starch-based foods. |
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