研究了ε-聚赖氨酸(ε-PL)、溶菌酶、乳酸链球菌素(Nisin)、纳它霉素保鲜剂对年糕中腐败菌的抑制效果,探讨了抑菌剂对年糕的保鲜效果.结果表明,三种保鲜剂对年糕的防腐保鲜效果为:ε-PL＞Nisin＞溶菌酶；经回归验证,回归模型的R2=0.990 4,拟合程度好.响应曲面分析表明,ε-PL和Nisin之间交互作用显著,ε-PL与溶菌酶之间交互作用不显著.结合生产实际,年糕复合保鲜剂为壳聚糖1％、e-PL 0.3％、醋酸0.1％、溶菌酶0.05％、甘氨酸6％、Nisin 0.02％、纳它霉素0.04％.该复合年糕保鲜剂预测抑菌率为0.73.%The inhibitory effects of e-poly-L-lysine, lysozyme, nisin and natamycin on the growth of spoilage organisms in rice cake were studied, and the preservation effects of antimicrobial agent for rice cake were also explored. The results showed that the preservation effects of three preservatives for rice cake ordered as ε-PL＞nisin＞lysozyme; R-squared value of regression model was 0.9904, which testified the model was fitting well. Response surface analysis indicated that the interaction between ε-PL and nisin was significant and the interaction between ε-PL and lysozyme was not. Combined with actual production, the optimum formulation of preservative for rice cake were as follows: chitosan 1%, ε-poly-L-lysine 0.3%, acetic acid 0.1%, lysozyme 0.05%, glycine 6%, nisin 0.02% and natamycin 0.04%. The forecasting inhibitory rate of this compounded preservative for rice cake was 0.73.
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