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作 者:李雯霞 于司达 诸葛斌 方慧英 宗红 陆信曜 孙进 冯倩
机构地区:[1]江南大学,糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]江南大学,工业生物技术教育部重点实验室,生物工程学院,工业微生物研究中心,江苏无锡214122 [3]浙江省调味食品制造工程技术研究中心,浙江义乌322000
出 处:《食品与发酵工业》2018年第2期228-232,共5页Food and Fermentation Industries
基 金:国家科技支撑计划(2015BAD16B00,2015BAD16B01)
摘 要:以芍药(Paeonia lactiflora)花提取物为研究对象,通过抑菌圈、最低抑制浓度及最低致死浓度评价其对主要果蔬腐败菌的抑菌性能;通过提取物对枯草芽孢杆菌(Bacillus subtilis)生长、电导率、内容物质、可溶性糖的影响探究芍药花提取物的抑菌方式;对腐败率、失重率、可溶性固形物及Vc含量的测定考察提取物对樱桃番茄的保鲜效果。结果表明:芍药花提取物对细菌、酵母均有很强的抑制作用,尤其对枯草芽孢杆菌最低抑制质量浓度和最低致死质量浓度分别低至2 mg/mL和4 mg/mL;提取物通过增加细胞膜的通透性及破坏细胞膜的结构发挥抑菌作用;与对照相比,芍药花提取物能够明显降低樱桃番茄腐败率和失重率,减少可溶性固形物及Vc的损失,是一种具有应用前景的优良保鲜剂。The antibacterial activity of Paeonia lactiflora flower extracts on spoilage organisms in fruit and vegetable was investigated by determining the diameter of inhibition zone,minimum inhibitory concentration and minimum bactericidal concentration. Antibacterial mode was studied based on the cell growth,conductivity,content and soluble sugar of Bacillus subtilis. Effect of P. lactiflora flower extracts on fresh-keeping of cherry tomatoes was studied by determining the rate of corruption,weight loss,soluble solids and Vc content. The results showed that the P. lactiflora flower extracts had a strong inhibitory effect on bacteria and yeasts. The minimum inhibitory and minimum bactericidal concentrations to B. subtilis were especially as low as 2 mg/mL and 4 mg/mL,respectively. The extracts exerted a bacteriostatic effect by increasing the permeability and destroying the structure of the cell membrane. Compared with the control,the P. lactiflora flower extracts could not only obviously reduce the corruption rate and weight loss rate of cherry tomatoes,but also reduce the loss of soluble solids and Vc,thus could be an excellent preservative with promising application.
关 键 词:芍药花提取物 最低抑制浓度 抑菌活性 细胞膜 保鲜
分 类 号:TS255.4[轻工技术与工程—农产品加工及贮藏工程]
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