抗菌肽F1粗提物稳定性及其对荔枝保鲜研究  

Study on preservation of litchi and stability of crude extracts of antimicrobial peptide F1

作　　者：周国海[1] 陈飞龙[2,3] 陈咏春[2] 苗建银[2,4] 戴良惠 彭勃[2] 方倩敏 曹庸[2,4] 

机构地区：[1]泰州学院医药与化学化工学院,江苏泰州225300 [2]华南农业大学食品学院,广东广州510642 [3]南宁赢创美诗药业有限公司,广西南宁530100 [4]广东省天然活性物工程技术研究中心,广东广州510642

出　　处：《食品工业科技》2016年第20期306-311,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31171768);广东省教育厅科研项目(2013gjhz0003)

摘　　要：为了研究抗菌肽F1粗提物抗菌活性稳定性,并探讨其对荔枝的保鲜效果,将经过0.05%抗菌肽F1粗提物、0.1%抗菌肽F1粗提物及0.05%施保克浸泡处理之后的荔枝分别在(25±3)℃和(4±1)℃下贮藏。其中,(4±1)℃下的贮藏实验,增加了复合药液组(抗菌肽F1粗提物、施保克的比例为1∶1,两者终浓度为0.025%)。每隔一段时间,测定各组荔枝的好果率、褐变指数、质量损失率、硬度、可溶性固性物、还原糖、维生素C含量等指标。结果表明,抗菌肽F1粗提物能够存放较长的时间,耐冻融,对常见的金属离子具有一定的抵抗力,且几乎无溶血性,安全性高。另外,它能够抑制荔枝果皮褐变及果肉软化,延缓果肉可溶性固形物、还原糖和维生素C含量的下降,保持荔枝的良好品质。研究还发现,抗菌肽F1粗提物与施保克复合使用,比单一保鲜剂的保鲜能力更强。荔枝经复合药液处理之后,在(4±1)℃下贮藏到第21 d时,好果率高达71.43%。To study on the activity stability of crude extracts of antimicrobial peptide Ft and investigate the effects of it on the preservation of litchi fruits.After litchi fruits were treated with the 0.05% crude extracts of antimicrobial peptide F1 ,0.1% crude extracts of antimicrobial peptide F] and 0.05 % Sportak,they were kept fresh at（25 ± 3） ℃ and（4 ±1） ℃.Beside, litchi fruits storaged test at（4 ± 1 ） ℃ add the composite liquid group（ crude extracts of antimicrobial peptide F1, sportak ratio was 1： 1, the final concentration was 0.025% ）.The healthy rate, browning index,pulp firmness, soluble solid content, reducing sugar content, vitamin C content of litchi were measured at regular intervals.The results showed that crude extracts of antimicrobial peptide F] could be stored a long time, freeze-thaw resistance,security and it had a certain resistance to metal ions.Besides,compared with the control, crude extracts of antimicrobial peptide F1 treatments could effectively preserve litchi fruits, inhibite pericarp browning and flesh softening during storage.Moreover,crude extracts of antimicrobial peptide F1 treatments could dramatically decrease the nutrient consumption of soluble solids, reducing sugar and vitamin C. It could be concluded that crude extracts of antimicrobial peptide F1 treatments could improve storability of litchi fruits at（25 ± 3） ℃ and（4 ± 1） ℃.In addition,the preservation of the mixture of crude extracts of antimicrobial peptide F1 and Sportak was stronger than single preservative.The compounds treatments could significantly preserve litchi fruits, and health fruit rate was 71.43% at（4± 1） ℃ for 21 days.

关 键 词：抗菌肽F1粗提物 稳定性 荔枝 保鲜 果实 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]