中国食品学报2023，Vol.23Issue(11)：66-73,8.DOI:10.16429/j.1009-7848.2023.11.007
8种单烷基酚类香料对大肠杆菌的抑制机理
The Inhibition Mechanism of Eight Monoalkyl Phenol Flavor Compounds against Escherichia coli
摘要
Abstract
To investigate tentatively the inhibition mechanism of eight monoalkylphenol flavor compounds(EMFC),which were listed in the positive list of Chinese food additive use standard(GB2760-2014),against Escherichia coli(EC),and to determine the relation of the inhibition effect to the structure of EMFC,spectrophotometry,electrical conductivity and scanning electron microscope were used in this present study.The results showed all of the EMFC at the concentra-tions from 0.195 mg/mL to 0.781 mg/mL had effects on the production curve of EC in different degrees;EMFC enhanced the permeability of cell membrane,resulting in the leakage of intracellular ions;with the increasing of EMFC concentra-tions,the release of cell constituents increased.The results of scanning electron microscope indicated all of the EMFC at their minimum inhibitory concentration could damage the cell membrane and cell wall of EC to a certain extent,and make EC not the normal cell morphology but bends,folds,and depressions.The inhibition effects of EMFC on EC were associated with the structure of EMFC;the efficiency of propylphenol was better than that of ethylphenol,ethylphenol better than methylphenol.When alkyl group attached to benzene ring was same,alkylphenol whose alkyl group was at the para-position of hydroxyl group had the best bacteriostatic activity.EMFC could inhibit the growth of EC by damag-ing the cell membrane and enhancing the cell membrane permeability.The result obtained lays a theoretical basis for de-veloping food preservatives by using phenol flavor compounds.关键词
单烷基酚类/大肠杆菌/抑菌机理/构效关系Key words
monoalkylphenol/Escherichia coli/inhibition mechanism/structure-activity relationships引用本文复制引用
韩帅,孙洁雯,刘玉平,孙宝国..8种单烷基酚类香料对大肠杆菌的抑制机理[J].中国食品学报,2023,23(11):66-73,8.基金项目
北京市自然科学基金项目(6153021) （6153021）
