CN103766798B - 香莓植物提取物及其制备方法和其用于食品保鲜 - Google Patents
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Abstract
本发明属于食品添加剂领域，尤其涉及一种香莓植物提取物及其制备方法和应用。香莓植物提取物，该提取物由香莓植物茎叶采用50～60%乙醇溶剂，料液比1:20～1：30，50～80℃回流提取2～3h，离心得上清液，由旋转蒸发浓缩，然后冷冻干燥或真空干燥制得。香莓资源丰富，可再生，易繁殖。香莓植物提取物具有抑菌、抗氧化作用，对一些食品常见污染菌具有较好的抑制效果。用香莓茎叶提取物做为食品防腐保鲜剂，满足了人们对天然、营养、安全食品的要求。
Description
技术领域
本发明属于食品添加剂领域，尤其涉及一种香莓植物提取物及其制备方法和应用。
背景技术
食品的氧化、腐败均会降低食品的感官质量和营养价值，甚至产生有毒有害物质，因此，食品保鲜相当重要。微生物污染可使食品腐败；氧化会使食品退色、变色、甚至变质。在食品中添加具有抑菌、抗氧化作用的保鲜剂是一种简单有效的保鲜方法。
食品保鲜剂主要分为人工合成保鲜剂和天然保鲜剂。目前食品工业中常用人工合成的居多，如防腐剂主要有苯甲酸，苯甲酸钠，山梨酸，山梨酸钾，丙酸钙等，因价格低廉，防腐效果好而在食品中广泛使用。但国内外的许多研究发现，人工合成添加剂对人体都会有或多或少的毒副作用,要求严格限制其在食品中的作用量,其安全限量也备受争议。随着人民生活水平的提高和对健康的日益关注，健康、绿色食品的概念越来越被大众所接受,人们越来越倾向于在食品加工和贮藏过程中尽可能使用天然产物作为食品添加剂，因此开发天然、高效、安全、稳定的天然添加剂受到普遍关注，其中从植物中寻找有抑菌、抗氧化作用且安全性高的活性物质，有着广阔的前景。
香莓，系蔷薇科蔷薇亚科悬钩子属植物，分布在陕西、湖北、浙江、江西、福建等地，生长于山坡丛林中，果实近球形，红色，可生食或制作果酱、酿酒。近十年来国内外学者对悬钩子属植物的化学成分和药理活性进行了研究，发现该属植物的化学成分主要包括黄酮、萜、鞣质、甾等，具抗菌、抗炎、抗肿瘤、抗氧化、抗过敏、保肝、镇痛等药理活性。如《中药茅莓化学成分研究》（2008年广西师范大学硕士论文）研究了茅莓根和叶的抑菌作用，结果表明茅莓叶提取物具有明显的抗大肠杆菌的作用；《湘西山莓叶有效成分提取分离结构鉴定及活性研究》（2006年湖南大学硕士学位论文）确认了山莓叶乙酸乙酯萃取物具有明显的抑菌效果。
发明内容
为了解决上述的技术问题，本发明的第一个目的在于提供一种香莓植物提取物，其为一种纯天然制品，具有抑菌、抗氧化、防腐功效的植物型食品保鲜剂。本发明的第二个目的是提供上述的香莓植物提取物的制备方法，本发明的第三个目的是提供上述的香莓植物提取物的应用。
为达到上述第一个目的，本发明采用的技术方案为：
香莓植物提取物，该提取物由香莓植物茎叶采用50～60%乙醇溶剂，料液比1:20～1：30，50～80℃回流提取2～3h，离心得上清液，由旋转蒸发浓缩，然后冷冻干燥或真空干燥制得。
为达到上述第二个目的，本发明采用的技术方案为：
香莓植物提取物的制备方法，该方法为香莓植物茎叶采用50～60%乙醇溶剂，料液比1:20～1：30，50～80℃回流提取2～3h，离心得上清液，由旋转蒸发浓缩，然后冷冻干燥或真空干燥制得所述的提取物。本发明得到的香莓植物提取物为深绿色粉末状物质，可固体保存，香莓植物提取物得率为14.54±0.41%。
为了实现上述的第三个目的，本发明的香莓植物提取物进行抑菌和抗氧化活性测定并用于食品保鲜。经试验得出，本发明的香莓植物提取物对革兰氏阴性细菌、革兰氏阳性细菌以及霉菌都有较好的抑菌效果；对DPPH自由基、羟自由基、超氧阴离子自由基有较高的清除率。香莓植物提取物配置成水溶液，将一定量的香莓植物提取物水溶液加到食品中或将食品在香莓植物提取物水溶液中浸泡一定时间，对于食品的保鲜具有良好的效果。
香莓资源丰富，可再生，易繁殖。香莓植物提取物具有抑菌、抗氧化作用，对一些食品常见污染菌具有较好的抑制效果。用香莓茎叶提取物做为食品防腐保鲜剂，满足了人们对天然、营养、安全食品的要求。
附图说明
图1为不同浓度香莓提取物溶液对草莓的保鲜效果，第一排提取物浓度为1mg/ml；第二排提取物浓度为0.5mg/ml；第三排提取物浓度为0mg/ml。
具体实施方式
实施例1
香莓植物提取物的制备方法：
1.采集新鲜香莓茎叶，洗净，烘干，粉粹成末。
2.称取香莓干粉10g，加50%乙醇300ml，回流提取2h。
3.过滤，收集滤液。
4.滤液经旋转蒸发浓缩、真空干燥，得提取物。得率为14.20%。
实施例2
香莓植物提取物的制备方法：
1.采集新鲜香莓茎叶，洗净，烘干，粉粹成末。
2.称取香莓干粉10g，加60%乙醇300ml，回流提取2h。
3.过滤，收集滤液。
4.滤液经旋转蒸发浓缩、冷冻干燥，得提取物。得率为14.84%。
实施例3
香莓植物提取物的制备方法：
1.采集新鲜香莓茎叶，洗净，烘干，粉粹成末。
2.称取香莓干粉10g，加60%乙醇250ml，回流提取3h。
3.过滤，收集滤液。
4.滤液经旋转蒸发浓缩、冷冻干燥，得提取物。得率为14.58%。
试验例1
将实施例2方法得到的香莓植物提取物的抑菌实验
大肠杆菌侵入人体一些部位时，可引起感染，如腹膜炎、胆囊炎、膀胱炎及腹泻等，大肠菌群数（或大肠菌值）常作为饮水和食物（或药物）的卫生学标准。枯草芽孢杆菌广泛分布在土壤及腐败的有机物中。金黄色葡萄球菌是人类的一种重要病原菌，隶属于葡萄球菌属，有“嗜肉菌"的别称，是革兰氏阳性菌的代表，可引起许多严重感染。这些都是常见的食品污染菌，利用牛津杯法进行抑菌试验表明香莓植物提取物对这三种细菌的生长都有一定的抑制作用（如表1）。
表1.不同浓度的香莓提取液对3种食品腐败菌的抑制效果比较（抑菌圈直径mm）
大肠杆菌革兰氏阴性菌的典型代表，而金黄色葡萄球菌和枯草芽孢杆菌属革兰氏阳性菌，它们都是常见的食品腐败菌，从表1可以看出，香莓植物提取物对这3种细菌都有明显的抑制作用，而且香莓植物提取物浓度越高抑菌作用越强；从表中还可以看出，供试物对不同细菌的抑制作用强弱不同，相同浓度下对革兰氏阳性菌金黄色葡萄球菌和枯草芽孢杆菌的抑制作用强于大肠杆菌，同时供试物对3种细菌的最小抑菌浓度（MIC）也不相同，其中对大肠杆菌的MIC值为6.25mg/ml，对金黄色葡萄球菌和枯草芽孢杆菌的MIC值均为12.50mg/ml。
黑曲霉广泛分布于土壤、空气和谷物上，可引起食物、谷物和果蔬的霉腐变质，有的可产生致癌性的黄曲霉毒素。灰绿青霉易造成柑桔及其他水果，冷藏的干酪的污染。这两种霉菌也是常见的食品污染菌，采用生长速率法进行抑菌实验表明，香莓植物提取物对其有显著的抑制效果，其中对黑曲霉的抑制率好于灰绿青霉。同时香莓植物提取物对两种霉菌的MIC值也不相同，分别为3.13mg/ml和25mg/ml。
表2.香莓植物提取物对霉菌生长的抑制作用
试验例2
实施例2的得到的香莓植物提取物的抗氧化实验
将香莓植物提取物配置成1mg/ml水溶液，分别测定其对DPPH自由基、羟自由基和超氧阴离子自由基的清除率，结果如下表3，显示香莓叶提取物对三者都有较好的清除效果，其中对DPPH清除率最高为92.84%，羟自由基次之，超氧自由基清除率最小。
表3香莓植物提取物对DPPH自由基、羟自由基和超氧阴离子自由基的清除率比较
| 提取物度（mg/ml） | DPPH自由基清除率（%） | 羟自由基清除率（%） | 超氧阴离子自由基清除率（%） |
| 1.0 | 92.84±0.08 | 61.01±0.49 | 41.64±0.23 |
试验例3
实施例2得到的香莓植物提取物对草莓的保鲜实验
将香莓植物提取物配置成一定浓度的溶液，挑拣同一成熟度的草莓，将草莓分别在配置好的香莓植物提取物溶液中浸泡3分钟后取出，摆放在镂空的篮子中，以浸泡蒸馏水为对照，室温放置72h，观察草莓的质地，长菌与否。
结果发现，如图1，浸过1mg/ml香莓植物提取物的草莓没有长菌，质地较硬，新鲜；浸过0.5mg/ml香莓植物提取物的草莓有轻微霉变，质地较硬；浸过蒸馏水的草莓大量霉变，质地变软，不新鲜。说明香莓植物提取物具有一定的防腐保鲜作用。
Claims (2)
1.香莓植物提取物用于草莓保鲜；该香莓植物提取物由香莓植物茎叶采用50～60%体积百分比浓度乙醇溶剂，料液比1:20～1：30，50～80℃回流提取2～3h，离心得上清液，由旋转蒸发浓缩，然后冷冻干燥或真空干燥制得。
2.根据权利要求1所述的香莓植物提取物用于草莓保鲜，其特征在于：将香莓植物提取物配置成一定浓度的水溶液，将香莓植物提取物水溶液加到草莓中或将草莓在香莓植物提取物水溶液中浸泡一定时间。
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