藻蓝色素特性分析及其抑菌性在饮料中的应用OA

[Objective]The purpose of this paper was to analyze the characteristics of phycocyanin and study the application of its antibacterial property in water beverages.[Method]The maximum absorption wavelength of phycocyanin was determined by full-wavelength scanning,and the color value was analyzed by spectrophotometry.The content of mineral elements was determined by inductively coupled plasma mass spectrometry(ICP-MS),and the microscopic morphology of phycocyanin was characterized by scanning electron microscopy(SEM),and its particle morphology and structure were observed.Furthermore,the natural food preservative ε-polylysine hydrochloride was added in the acidic water beverage containing phycocyanin at concentrations of 30 mg/L,40 mg/L,50 mg/L,60 mg/L,70 mg/L,and 80 mg/L,respectively.Then filling and sterilization treatment were carried out.After heat preservation,the total number of colonies,as well as the numbers of molds and yeasts was detected.The antibacterial property of phycocyanin was analyzed by using the sample without the addition of ε-polylysine hydrochloride as a control,and the minimum addition amount of ε-polylysine hydrochloride was determined with the addition of potassium sorbate as a control.[Result]The results show that the maximum absorption wavelength of phycocyanin was 620 nm,and its color value was 18.96.The antibacterial rate of phycocyanin against bacteria was 93.33%while the antibacterial rates against molds and yeasts are 86.6%.In the production of water beverages,the minimum addition amount of ε-polylysine hydrochloride should be 0.06 g/kg.To a certain extent,the antibacterial effect of adding ε-polylysine hydrochloride was stronger than that of adding potassium sorbate.[Conclusion]Phycocyanin had antibacterial properties and could be used in acidic beverages.