中草药提取液对低糖苹果脯保质期的影响  

Effects of Herbal Extractions on Low-sugar Candied Apple Preservation

作　　者：马晓珂[1] 王振斌[1] 刘更森 祝立宏 

机构地区：[1]莱阳农学院食品科学系,山东莱阳265200 [2]莱阳市农广校

出　　处：《莱阳农学院学报》2002年第2期116-118,共3页Journal of Laiyang Agricultural College

摘　　要：选用大黄、高良姜、白藓皮、知母、丁香、八角茴香 6味中草药 ,采用醇冷浸法、水煎法对其有效成分进行提取 ,研究了不同提取液对低糖苹果脯保质期的影响。结果表明 :①中草药提取液能有效的延长低糖苹果脯的保质期 ;②乙醇冷浸法优于水煎法 ;③ 2 0 %高良姜醇提液防腐效果最佳。Herbal extractions are used in low-sugar candied apple preservation. By giving a system study on various factors including the extract method, extracted by boiling water or by ethanol, and the concentration of the herbal extractions, rules are got. The results showed that: ① Herbal extractions can prolong the preservation of low-sugar candied apple extremely remarkable; ②the method of being extracted by ethanol is better than that of extracted by boiling water; ③20% Rhizome alpine ethanol extraction is the best among all herbal extractions.

关 键 词：中草药提取液 保持期 低糖苹果脯 防腐效果 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]