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第 36 卷第 4 期 精 细 化 工 Vol.36, No.4
201 9 年 4 月 FINE CHEMICALS Apr. 2019

食品与饲料用化学品
六氢-酸/甲基--环糊精包合物的抑菌活性

*
赵九阳，赵冠宇，刘玉梅
（煤炭清洁转化与化工过程自治区重点实验室，新疆大学 化学化工学院，新疆 乌鲁木齐 830046）

摘要：采用二倍稀释法确定了六氢-酸环糊精包合物对 7 种测试菌种的最小抑菌浓度（MIC），并以活性较强的
金黄色葡萄球菌（MIC 为 16.25 mg/L）和阪崎肠杆菌（MIC 为 32.5 mg/L）为指示菌，考察了金属离子、食品添
加剂对其抑菌活性的影响。结果表明，除乙型副伤寒沙门氏菌外，包合物对单增李斯特菌、白色念珠菌、乙型
溶血性链球菌、阪崎肠杆菌、金黄色葡萄球菌、大肠杆菌均有良好的抑菌活性。其中，Na 2 SO 3 会提高对阪崎肠
2+
+
2+
+
2+
杆菌的抑菌活性；金属离子中 Ca 、K 、Na 、Mg 、Zn 及食品添加剂中 NaNO 2 、苯甲酸钠对包合物的抑菌
2+
3+
2+
活性没有明显影响，Fe /Fe 、Cu 会使 HBA/M--CD 包合物对两种指示菌的抑菌活性减弱，并呈负相关性。
山梨酸钾和 H 2 O 2 在质量浓度分别达到 14 和 0.5 g/L 时，包合物对阪崎肠杆菌的抑菌活性有所下降；随着 KMnO 4
添加浓度的增大，包合物对两种测试菌的抑制活性逐渐减弱，至 0.38 g/L 时失去抑制活性。
关键词：六氢-酸；环糊精包合物；抑菌活性；食品添加剂；金属离子
中图分类号：TS202.3 文献标识码：A 文章编号：1003-5214 (2019) 04-0696-07
Antimicrobial Activities of Hexahydro--Acids/Methyl-
-Cyclodextrin Inclusion Complex

*
ZHAO Jiu-yang, ZHAO Guan-yu, LIU Yu-mei
（Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, Xinjiang Uyghur Autonomous
Region, College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, Xinjiang, China）

Abstract: The minimum inhibitory concentration (MIC) of hexahydro--acids/methyl--cyclodextrin
(HBA/M--CD) on seven test bacteria was determined by two-fold dilution method. Staphylococcus aureus
(MIC=16.25 mg/L) and Enterobacter sakazakii (MIC=32.5 mg/L) were used as indicator bacteria. The
effects of metal ions and food additives on its antimicrobial activity were investigated. The results showed
that the HBA/M--CD inclusion complex had superior antimicrobial activity against Listeria monocytogenes,
Candida albicans, -hemolytic streptococcus, Enterobacter sakazakii, Staphylococcus aureus and
Escherichia coli, except S. paratyphi A. Na 2SO 3 could improve the antibacterial activity of the inclusion
2+
+
+
2+
2+
complex against Enterobacter sakazakii. Metal ions Ca , K , Na , Mg and Zn , NaNO 2 and sodium
benzoate had no significant effects on the antibacterial activity of the inclusion complex, conversely,
2+
3+
2+
Fe /Fe , Cu decreased the antibacterial activities against both indicator bacteria and showed a negative
correlation. When the mass concentration of potassium sorbate and H 2O 2 reached 14 g/L and 0.5 g/L,
respectively, the antibacterial activity of the inclusion compound against Enterobacter sakazakii decreased.
And the inhibitory activity of the inclusion complex on the two test bacteria gradually decreased with the
increase of the concentration of KMnO 4, and it lost its inhibitory activity at 0.38 g/L.
Key words: hexahydro--acid; cyclodextrin inclusion; antimicrobial activity; food additives; metal ions
Foundation item: National Natural Science Foundation of China (31660490)

食品腐败菌会引起食品腐烂，缩短食品货架期， 安全性又不断受到人们质疑，如苯甲酸钠长期食用
[2]
[1]
严重的还可能引发食源性疾病 ，而化学防腐剂的 可能引起人体内葡萄糖及生理代谢平衡 、精神紧

收稿日期：2018-07-05; 定用日期：2018-12-11; DOI: 10.13550/j.jxhg.20180495
基金项目：国家自然科学基金项目（31660490）
作者简介：赵九阳（1994—），女，硕士生。联系人：刘玉梅（1965—），女，教授级高工，E-mail：xjdxlym@163.com。