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

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Abstract：Thisstudy investigated theimpactsofdifferent D -isoascorbic acid concentrations （0， 0.01， 0.03，0.05，0.08，and 0.12g/100mL ）onthemeatcolor fixationeffectandantibacterialactivityof sodiumnitrite （NaNO2） .Theresultsindicated that the presence of D -isoascorbic acid promoted the decomposition of NaNO2 ，this effect being more pronounced at higher concentrations. D -isoascorbic acid at 0.08g/100mL exhibited potent inhibitory effect against Staphylococcus aureus， increasing the production of intracelular reactive oxygen species （ROS）and simultaneously enhancing cellular membrane permeability.The antibacterial effectof NaNO2 was weakened by D -isoascorbic acid in the concentration range of （2号 0.01-0.03g/100mL .When D -isoascorbicacid concentration increased from O.08 to 0.12g/100mL ，theantibacterialeffect did notsignificantlychange，butadverse efectsontheformationof nitrosomyoglobin（NOMb）and myoglobinstability occurred. Therefore，when used as an adjuvant for NaNO2 ，the concentration of D -isoascorbic acid shouldbe considered based on various indicators.

Keywords： sodium nitrite; D -isoascorbic acid; myoglobin; color fixation;antibacterial agent

DOI：10.7506/rlyj1001-8123-20250125-021

中图分类号：TS201.2 文献标志码：A 文章编号：1001-8123（2025）10-0001-09

硝酸盐和亚硝酸盐对食品领域最突出的贡献是对肉制品的保鲜作用[1]。（剩余17985字）