黑豆皮多酚提取及其对草莓保鲜效果的影响  

Extraction of polyphenols from black bean peel and preservation effect for strawberries

作　　者：金丽梅[1,2,3] 高宇 冯晓新 胡亚光 牛广财[1,3] 李志江[1,2] JIN Li-mei;GAO Yu;FENG Xiao-xin;HU Ya-guang;NIU Guang-cai;LI Zhi-jiang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,Heilongjiang,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,Heilongjiang China;National Coarse Cereals Engineering Research Center,Daqing 163319,Heilongjiang,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319 [3]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319 [4]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《粮食与油脂》2021年第10期51-55,共5页Cereals & Oils

基　　金：黑龙江省“杂粮生产与加工”优势特色学科资助项目(黑教联[2018]4号);黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH201904)。

摘　　要：以乙醇为溶剂提取黑豆皮中的多酚类物质,将其与玉米醇溶蛋白混合制成可食性复合保鲜膜,考察复合膜对草莓的保鲜效果。结果表明:黑豆皮多酚的最佳提取条件为乙醇体积分数85%,提取时间4 h,水浴温度75℃,在该条件下多酚提取量为2.19 mg/g。添加多酚可以增强玉米醇溶蛋白可食性复合膜的保鲜效果,其中添加7%多酚的复合膜对草莓的保鲜效果最优,贮藏6 d时草莓的失重率和腐败率分别为0.43%、49.95%,显著优于对照组。The polyphenols was extracted from black beans peel with ethanol and mixed with zein to prepare an edible composite preservative film the effect of composite preservative film on strawberries preservation was studied.The results showed that the best extraction conditions were as follows:ethanol volume fraction 85%,extraction time 4 h,water bath temperature 75℃,under these conditions the extraction amount of polyphenols was 2.19 mg/g.The compound film of zein added with polyphenols improved the preservation effect of the edible compound film,and the suitable polyphenols added amount was 7%.Under the condition,the weight loss rate of strawberries stored for 6 d was 0.43%,and the spoilage rate was 49.95%.Which was obviously better than the control group.

关 键 词：黑豆皮 多酚 玉米醇溶蛋白 草莓 复合保鲜膜 

分 类 号：TS201.2[轻工技术与工程—食品科学]