肉类研究2025，Vol.39Issue(10)：1-9,9.DOI:10.7506/rlyj1001-8123-20250125-021
D-异抗坏血酸对亚硝酸钠抑菌及发色效果的影响及其机制
Effect and Mechanism of D-Isoascorbic Acid on the Efficacy of Sodium Nitrite as a Food Preservative and Color Fixative
摘要
Abstract
This study investigated the impacts of different D-isoascorbic acid concentrations(0,0.01,0.03,0.05,0.08,and 0.12 g/100 mL)on the meat color fixation effect and antibacterial activity of sodium nitrite(NaNO2).The results indicated that the presence of D-isoascorbic acid promoted the decomposition of NaNO2,this effect being more pronounced at higher concentrations.D-isoascorbic acid at 0.08 g/100 mL exhibited potent inhibitory effect against Staphylococcus aureus,increasing the production of intracellular reactive oxygen species(ROS)and simultaneously enhancing cellular membrane permeability.The antibacterial effect of NaNO2 was weakened by D-isoascorbic acid in the concentration range of 0.01-0.03 g/100 mL.When D-isoascorbic acid concentration increased from 0.08 to 0.12 g/100 mL,the antibacterial effect did not significantly change,but adverse effects on the formation of nitrosomyoglobin(NOMb)and myoglobin stability occurred.Therefore,when used as an adjuvant for NaNO2,the concentration of D-isoascorbic acid should be considered based on various indicators.关键词
亚硝酸钠/D-异抗坏血酸/肌红蛋白/发色/抑菌剂Key words
sodium nitrite/D-isoascorbic acid/myoglobin/color fixation/antibacterial agent分类
轻工纺织引用本文复制引用
田雅楠,李腾,刘雨萱,唐艳红,赵建生,田晓静,王稳航..D-异抗坏血酸对亚硝酸钠抑菌及发色效果的影响及其机制[J].肉类研究,2025,39(10):1-9,9.基金项目
"十四五"国家重点研发计划重点专项(2022YFD2100500) （2022YFD2100500）
国家自然科学基金青年科学基金项目(32102052) （32102052）
