中药材提取物配合食品添加剂对宣木瓜保鲜效果及其机理初探  

Reseach of Extracts of Herbal Plants Combined with Food Additives on Fresh-keeping Effect and Mechanism of Chaenomeleslagenaria

作　　者：陈勤[1] 尹政[1] 夏醒醒[1] 

机构地区：[1]安徽大学生命科学学院,安徽省中药研究与开发重点实验室,合肥230039

出　　处：《保鲜与加工》2009年第5期26-29,共4页Storage and Process

基　　金：安徽省高校省级自然科学研究重点项目(KJ2007A104ZC)

摘　　要：以中药材提取物配合食品添加剂对宣木瓜保鲜效果及其机制进行研究。结果表明,中药材提取物配合食品添加剂能显著地提高宣木瓜新鲜度与感官品质,降低宣木瓜腐烂率。同时还可明显地增加宣木瓜组织细胞中超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性,有效地降低组织中脂质过氧化物(LPO)的浓度,具有较好的消除自由基、延缓宣木瓜细胞衰老、抑制微生物和改善细胞呼吸功能的作用。The fresh-keeping effect and the mechanism of the extracts of herbal plants combined with food additives in the store on Chaenomeleslagenaria were studied in this paper. The results showed that the extracts of herbal plants combined with food additives remarkably enhanced the fresh degree and the sensory quality of Chaenomeleslagenaria, decreased the rot rate of Chaenomeleslagenaria. At the same time, natural drug antistaling agent remarkably increased the activities of superoxide dismutase （SOD） and peroxidase （POD） in Chaenomeleslagenaria tissue, greatly inhibited the concentration of lipid peroxidation （LPO） in Chaenomeleslagenaria tissue. These results suggested that extracts of herbal plants combined with food additives had the reliable functions of eliminating the free radicals, delaying the cell aging, inhibiting the microbe and improving the function of cell respiration of Chaenomeleslagenaria.

关 键 词：宣木瓜 中药材提取物 食品添加剂 保鲜 贮藏 作用机制 

分 类 号：TS202.3[轻工技术与工程—食品科学]