滁菊叶提取物有效成分测定及在四季豆保鲜中的应用  

The determination of effective components extracted from the leaves of Chuzhou Chrysanthemumand the application in the preservation of Phaseolus vulgaris L.

作　　者：贾小丽[1] 牛兵[1] 孙艳辉[1] 张汆[1] 罗侠[1] 

机构地区：[1]滁州学院生物与食品工程学院,滁州239000

出　　处：《粮食与食品工业》2014年第1期44-46,51,共4页Cereal & Food Industry

基　　金：安徽省教育厅项目"滁菊叶提取物对鲜香菇的涂膜保鲜研究"(项目编号:KJ2011Z281);安徽省农产品质量与安全特色专业建设项目(项目编号:20101032)

摘　　要：以不同方法(蒸馏处理、水煮处理、超声波处理)制备滁菊叶提取物,测定其有效成分含量,并对四季豆进行涂膜保鲜,通过研究四季豆中Vc、总酸、叶绿素、可溶性固形物的含量变化得出:超声波处理所获得的滁菊叶提取物中总黄酮的含量相对较高,其抗菌抑菌的活性更高,四季豆的保鲜效果更好。The determination of effective components extracted from the leaves of Chuzhou Chrysanthemum with different methods （distillation, boiling, ultrasonic）, and then stored up Phaseolus vulgaris L.. With the extraction by coating, from the research of Vc, acidity, chloro- phyll, soluble solid＇s content change, results show that the total flavone＇s content extracted from the leaves of Chuzhou Chrysanthemum with ultrasonic is higher, and the Antibacterial activ- ities are higher than the others, then the preservation effection is very good.

关 键 词：滁菊 四季豆 提取物 保鲜 

分 类 号：S609.3[农业科学—园艺学]