1摘 要ε-聚赖氨酸是一种天然食品防腐剂，但与人工合成化学防腐剂相比，其抑菌效果相对差，提高其的抑菌活性具有重要意义。本文利用紫外分光光度扫描分析ε-聚赖氨酸与呈不同电荷生物聚合物的相互作用，利用打孔法分析，微量稀释法以及 CTC 法分析不同电荷生物聚合物对 ε-聚赖氨酸抑菌活性的影响。紫外可见分光光谱显示 ε-聚赖氨酸与负电荷聚合物有相互作用；带正电的乳酸链球菌素、硫酸鱼精蛋白可提高 ε-聚赖氨酸的抑菌活性；呈负电的果胶、卡拉胶、羧甲基纤维素钠（CMC NA）对其抑菌活性有一定抑制作用，未带电荷的葡聚糖的影响较小。。本研究可为 ε-聚赖氨酸在食品防腐中的提供一定的参考。关键词：ε-聚赖氨酸；生物聚合物；抑菌活性；大肠杆菌；枯草杆菌2Abstractε- polylysine is a natural food preservative, but its bacteriostatic effect is relatively poor compared with that of synthetic chemical preservatives. In this paper, the interaction between ε-polylysine and the biopolymer with different charge was analyzed by ultraviolet spectrophotometry, and the effects of different charge biopolymers on the bacteriostatic activity of ε-polylysine were analyzed by drilling method, microdilution method and CTC method. Uv-vis spectra show that ε-polylysine interacts with negatively charged polymers. The bacteriostatic activity of ε-polylysine was enhanced by positive streptococcus lactis and protamine sulfate. The e negatively charged pectin, carrageenan and sodium carboxymethyl cellulose (CMC NA) have a certain inhibitory effect on its antibacterial activity, while the uncharged glucan has less effect. This study can provide a reference for ε-polylysine in food preservation.Key words：ε-PL；biopolymers；Antibacterial activity of；E. coli；Bacillus subtilis3目 录1 引 言........................................................................................................................51.1 食品防腐剂..........................................................................
