蜂胶粗提物提取工艺及对冬枣的保鲜效果  

Extraction process of crude extract of propolis and fresh-keeping on winter jujube

作　　者：郭东起[1] 王旭[1] 王伟华[1] 

机构地区：[1]塔里木大学生命科学学院南疆特色农产品深加工兵团重点实验室,阿拉尔843300

出　　处：《食品科技》2017年第3期219-222,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31160342)

摘　　要：采用水、75%乙醇及微波的辅助处理从原蜂胶中提取蜂胶粗提物,将得到的蜂胶粗提物稀释配制成1%、2%、3%,对冬枣病原菌进行抑菌,并研究其对冬枣的保鲜效果。结果表明,75%乙醇与微波结合的方法提取的效果最好,提取率为19.2%,不同浓度的蜂胶提取物对链格孢菌和橘青霉体外抑菌效果不明显,活体抑菌效果显著,并能降低冬枣贮藏中的腐烂率,保持冬枣的贮藏品质。Using water, 75% ethanol alone or in combination with microwave treatment for extraction crude extract of propolis, antibacterial ability of different concentration（1%, 2%, 3%） of propolis extract and the effect of fresh-keeping on winter jujube were investigated. The results showed that 75% ethanol combination with microwave was the best extraction method, the extraction rate was 19.2%. In vitro, antibacterial ability of propolis extract on Alternaria alternata and Penicillium citrinum was not obvious, but in vivo antibacterial effect was significant. It could significantly reduce decay rate and maintain sensory quality of winter jujube during storage.

关 键 词：蜂胶 提取 抑菌 冬枣 

分 类 号：S896.6[农业科学—特种经济动物饲养]