五味子抑菌成分的提取及在面制食品保鲜中的应用  

Extraction of antibacterial substances from fructus schisandrae chinensis and their application in food preservation of wheat flour products

作　　者：张媛媛[1] 李艳利[1] 李书国[1] 

机构地区：[1]河北科技大学,河北石家庄050018

出　　处：《粮食与饲料工业》2014年第12期23-27,共5页Cereal & Feed Industry

基　　金：河北省大学生创新创业训练项目(201310082045)

摘　　要：研究了五味子中抗菌抑菌成分的提取、抑菌效果及在食品保鲜中的应用。以乙醇为提取溶剂,利用正交试验优化了抑菌成分最佳提取条件:乙醇体积分数85%、提取温度85℃、料液比1∶16、提取时间3h;利用高效液相色谱法测得五味子中主要的抑菌成分五味子甲素质量分数为0.93%;通过牛津杯法评价了抑菌效果,五味子乙醇提取物对毛霉、金黄色葡萄球菌的平均抑菌圈直径分别为28mm和26mm,其抑菌效果优于常用化学防腐剂脱氢乙酸钠、丙酸钙。对五味子乙醇提取物对面制食品的贮存保鲜效果进行了研究,添加五味子乙醇提取物的面制食品经保温试验后,其菌落总数、理化性质、食源性微生物等指标均优于对照样,对面制食品的贮存保鲜有较好的效果,具有开发成为安全高效的天然食品防腐剂的潜力。Theresearchwascarriedouttostudytheextractedantibacterial componentsfromFructusSchisandraeChinensis （FSC）.Effects of these extracted substances and their applications in food preservations were also included.Choosing ethanol as extraction solvent,the optimum extraction conditions were determined by the orthogonal test.Specific data was listed as fol-lows：85%ethanol concentration,temperature 85℃,and solid-liquid ratio 1∶16,time of 3h.In addition,contents of deoxyschi-zandrin was identified as 0.93%by HPLC method.Bacteriostatic effect was tested in the method of Oxford cup.Bacteriostatic circle diameters of the extract of FSC were found as 28 mm,26 mm to mucor and staphylococcus aureus respectively.Compared with the common chemical preservatives （such as sodium dehydroacetate and calcium propionate）,a better result in terms of bacterostaticactionswasgotbyusingtheextractedcomponentsofFSC.Ethanol extractsofFSCwerefurthertestedtolearn their influences on the food preservation of wheat flour products.With the extracts added,better results have been achieved in the total number of bacterial colony,physic-chemical properties and forborne micro-organism compared with the references after theincubationtest.Accordingtotheresults,theethanol extractofFSChasbeenproventohaveasoundperformanceonthe preservation of the flour-made food.Thus,it is a good source for the natural preservative with a great potential for food.

关 键 词：五味子 提取物 提取条件 抑菌效果 面制食品 保鲜 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]