CN107788105A - 一种具有防腐保鲜作用的提取物及应用 - Google Patents
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Abstract
本发明涉及一种具有防腐保鲜作用的提取物及其应用。该提取物来源于芍药花,采用乙醇/水提取后经冷冻干燥制成干粉;对枯草芽孢杆菌、野油菜黄单胞菌、季也蒙毕赤酵母、热带假丝酵母、克鲁维毕赤酵母均具有明显的抑制作用;提取物处理菌体后,菌液电导率在1min内瞬间迅速升高,对细胞膜的破坏能力极强;果蔬经提取物浸泡或喷洒处理后,能够降低其腐败率和失重率,减少可溶性固形物及Vc的损失,具有防腐保鲜的作用,可以替换化学保鲜剂用于果蔬防腐,避免了化学防腐剂对环境的污染以及食品安全等问题。
Description
技术领域
本发明涉及果蔬保鲜领域,是一种具有防腐保鲜作用的提取物及其应用。
背景技术
我国一直是果蔬生产大国,尤其是近年来果蔬产业发展迅速,但由于果蔬生产的季节性地域性的限制,在采摘、运输和贮藏过程中容易造成果蔬的机械伤害,成为微生物侵入的窗口,是引起果蔬腐败损失的主要原因之一。由于食品安全越来越受到重视,利用天然抗菌物质代替目前使用的化学杀菌剂来对果蔬进行防腐保鲜,因其特有的天然性和安全性也备受青睐。因此,从植物中提取天然抑菌活性物质已经成为当今研究的热点。
芍药(Paeonia lactiflora,P.lactiflora),为芍药科芍药属的草本花卉,芍药以根入药,味苦、微寒、归肝经,为中国传统中药,而芍药花除作为重要的观赏花卉外,还可以作为膳食、制茶、提取香精等,具有一定的保健和医疗功效。前人的研究表明,芍药花具有很强的抗氧化活性,这可能与没食子酸甲酯、紫云英苷、槲皮素-3-O-β-D-葡萄糖苷、山奈酚-7-O-β-D-葡萄糖苷等活性成分的存在有关;芍药花的多种萃取物和提取物均具有很强的总抗氧化能力和DPPH自由基清除能力。然而目前关于芍药花提取物的研究主要集中在其抗氧化活性及成分分析上,对其天然物质成分的抑菌活性尚未有报道。我们研究发现芍药花提取物具有很强的抑菌效果,本专利旨在获得一种具有防腐保鲜作用的芍药花提取物,并成功应用于果蔬保鲜中,为开发天然高效的植物源防腐剂提供理论依据及借鉴。
发明内容
本发明的目的是提供一种具有抑菌效果的芍药花提取物,并应用于果蔬的防腐保鲜中。
为实现上述目的,本发明的技术方案是:一种具有防腐保鲜作用的提取物,其特征在于,提取物来源于芍药花,采用乙醇/水提取后经冷冻干燥制成干粉。本发明所述的芍药花提取物对枯草芽孢杆菌、野油菜黄单胞菌、季也蒙酵母、克鲁维毕赤酵母、热带假丝酵母具有明显的抑制作用,其最低抑制浓度及致死浓度分别在2~20mg/mL和4~60mg/mL之间。
尤其对枯草芽孢杆菌最低抑制浓度和最低致死浓度分别低至2mg/mL和4mg/mL。
本发明所述的芍药花提取物能够快速作用于枯草芽孢杆菌,增加其细胞膜通透性。其特征在于:枯草芽孢杆菌经2、4mg/mL芍药花提取物处理后,菌液电导率在1min内瞬间迅速升高,且提取物浓度越高电导率值越大。
本发明所述的芍药花提取物应用,其特征在于,水果或蔬菜经提取物浸泡或喷洒处理后,能够降低其腐败率和失重率,减少可溶性固形物及Vc的损失,具有防腐保鲜的作用。
上述所述的芍药花提取物可有效抑制樱桃番茄的腐败,减少樱桃番茄果实的皱缩萎蔫。其特征在于:未经处理的樱桃番茄腐败率和失重率逐渐增加,在第12天腐败率和失重率已分别达到20%、12.5%;而芍药花提取物处理组,第12天仍未腐烂,失重率仅5.5%,与对照组相比失重率减少7%。芍药花提取物可减缓樱桃番茄可溶性固形物及Vc的损失,从而减少营养物质的流失。其特征在于:经芍药花提取物处理过后的果实可溶性固形物含量降低速率明显缓于空白组;贮藏期间Vc含量同样呈下降趋势,但与对照相比,芍药花提取物处理的Vc含量下降缓慢,在第12天时Vc含量仍可达到14.3mg/100g。
上述所述的芍药花提取物可有效抑制葡萄的腐败,减少葡萄的皱缩萎蔫。其特征在于:未经处理的葡萄腐败率和失重率逐渐增加,在第9天腐败率和失重率已分别达到31%、16%;而芍药花提取物处理组,第9天仍未腐烂,失重率仅10%,与对照组相比失重率减少6%。芍药花提取物可减葡萄可溶性固形物及Vc的损失,从而减少营养物质的流失。其特征在于:经芍药花提取物处理过后的果实可溶性固形物含量降低速率明显缓于空白组;贮藏期间Vc含量同样呈下降趋势,但与对照相比,芍药花提取物处理的Vc含量下降缓慢,在第9天时Vc含量仍可达到19.8mg/100g。
本发明的有益效果在于:本发明以芍药花为原料提取天然保鲜剂对果蔬进行保鲜,无毒,无公害,可以替换化学保鲜剂用于果蔬的保鲜,避免了化学防腐剂对环境的污染以及食品安全等问题。
具体实施方式
实施例1
将芍药花粉碎过筛后,采用乙醇提取法,在乙醇体积分数为95%、温度为70℃~80℃、料液比1:10的条件下回流提取2h,重复两次,浸提液经抽滤后用旋转蒸发仪浓缩,冷冻干燥制成冻干粉,4℃冰箱密闭保存备用。
实施例2
采用滤纸片扩散法对芍药花提取物的抑菌效果进行检测,用不同浓度的芍药花提取物将滤纸片(直径6mm)蘸湿,置于已均匀涂布供试菌(浓度为106cfu/mL)的培养基上,以浸过无菌生理盐水的滤纸片作对照。细菌37℃培养24h,酵母30℃培养48h,测量抑菌圈大小。同样采用滤纸片扩散法测定芍药花提取物对供试菌的最低抑制浓度,以出现抑菌圈的临界浓度作为最低抑制浓度,结果如表1所示。
表1 芍药花提取物的抑菌效果及最低抑制浓度
实施例3
在枯草芽孢杆菌(浓度为106cfu/mL)菌液中加入芍药花提取物,使其终浓度为2、4mg/mL,分别在0、1、5、10、15、20、25min时,用电导率仪测定菌液的电导率,以未加芍药花提取物处理的菌液为对照,枯草芽孢杆菌经芍药花提取物处理后,菌液电导率在1min内瞬间迅速升高,且提取物浓度越高电导率值越大。
实施例4
挑选果形端正、颜色大小均匀、无病虫斑和机械损伤的樱桃番茄,用芍药花提取物(10mg/mL)浸泡3min,取出自然晾干,用保鲜膜密封,每份600g,每个处理三份,以无菌生理盐水浸泡为对照。将处理好的樱桃番茄置于25℃生化培养箱中贮藏,每隔3d进行检测。随着贮藏时间的延长,未经处理的樱桃番茄腐败率和失重率逐渐增加,在第12天腐败率和失重率已分别达到20%、12.5%;而芍药花提取物处理组,第12天仍未腐烂,失重率仅5.5%,与对照组相比失重率减少7%;贮藏期间可溶性固形物含量降低速率明显缓于空白组,Vc含量同样呈下降趋势,但与对照相比,芍药花提取物处理的Vc含量下降的缓慢,在第12天时Vc含量仍可达到14.3mg/100g。
实施例5
挑选饱满、颜色大小均匀、无机械损伤的葡萄,用芍药花提取物(20mg/mL)浸泡3min,取出自然晾干,用保鲜膜密封,每份600g,每个处理三份,以无菌生理盐水浸泡为对照。将处理好的葡萄置于25℃生化培养箱中贮藏,每隔3d进行检测。随着贮藏时间的延长,未经处理的葡萄腐败率和失重率逐渐增加,在第9天腐败率和失重率已分别达到31%、16%;而芍药花提取物处理组,第9天仍未腐烂,失重率仅10%,与对照组相比失重率减少6%;贮藏期间可溶性固形物含量降低速率明显缓于空白组,Vc含量同样呈下降趋势,但与对照相比,芍药花提取物处理的Vc含量下降的缓慢,在第9天时Vc含量仍可达到19.8mg/100g。
Claims (4)
1.一种具有防腐保鲜作用的提取物,其特征在于,提取物来源于芍药花,采用乙醇/水提取后经冷冻干燥制成干粉。
2.按照权利要求1所述的提取物,其特征在于,对枯草芽孢杆菌、野油菜黄单胞菌、季也蒙酵母、克鲁维毕赤酵母、热带假丝酵母具有明显的抑制作用,其最低抑制浓度及致死浓度分别在2~20mg/mL和4~60mg/mL之间。
3.按照权利要求1所述的提取物,其特征在于,处理枯草芽孢杆菌后,菌液电导率在1min内瞬间迅速升高,且提取物浓度越高电导率值越大,对菌体细胞膜的破坏能力极强。
4.一种按照权利要求1所述提取物的应用,其特征在于,水果或蔬菜经提取物浸泡或喷洒处理后,能够降低其腐败率和失重率,减少可溶性固形物及Vc的损失,具有防腐保鲜的作用。
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