青蒿五味子对葡萄保鲜效果的研究  

Effect of Artemisia annua and Schisandra chinensis on Preservation of Grape

作　　者：代金 王笑笑 呼俊涛 陈子婷 吕蕊花[1] 贺太平[1] 史琳娜[1] DAI Jin;WANG Xiaoxiao;HU Juntao;CHEN Ziting;LU Ruihua;HE Taiping;SHI Linna(Shaanxi University of Chinese Medicine,Xi'an-Xianyang New Area,Shaanxi 712046,China)

机构地区：[1]陕西中医药大学,陕西西咸新区712046

出　　处：《陕西农业科学》2022年第1期69-72,共4页Shaanxi Journal of Agricultural Sciences

基　　金：2019年国家级大学生创新创业训练项目中草药保鲜剂的配制及对陕西户太八号葡萄保鲜效果的研究(201910716010);陕西中医药大学学科创新团队(2019-YS04)。

摘　　要：葡萄腐败会导致经济损失,而化学保鲜剂对人体健康存在危害,因此迫切需要开发无毒害、天然的保鲜剂。实验旨在研究中草药青蒿、五味子抗菌作用和保鲜效果,为开发新型保鲜剂提供实验依据。通过制备含中药培养基对葡萄腐败菌和内生菌的生长进行抑菌效果测定,检测葡萄浸润中药后的烂果率和可滴定酸含量对保鲜效果进行评价。实验结果表明青蒿、五味子及其配伍均能抑制葡萄腐败菌和内生菌的生长,显著延长葡萄保鲜时间,且青蒿五味子配伍后在抑菌和保鲜方面作用更加显著和持久。抗菌中药对葡萄有较好的抑菌和保鲜作用,具有潜在的应用价值。Grape spoilage causes economic losses and may affect human health,so it is urgent to develop non-toxic and natural preservatives.The purpose of this experiment is to study the effect of Artemisia annua and Schisandra chinensis on the preservation of grape.The culture medium with traditional Chinese medicine was used to determine the antibacterial effect of grape spoilage bacteria and endophytic bacteria,and to detect the rotten fruit rate and titratable acid content of grape to evaluate the preservation.The results showed that Artemisia annua,Schisandra chinensis and their combination could inhibit the growth of grape spoilage bacteria and endophytic bacteria,and significantly prolong the preservation time of grape.In addition,the compatibility of Artemisia annua and Schisandra chinensis had more significant effect on bacteriostasis and preservation.Antibacterial traditional Chinese medicine had good antibacterial and preservation effect on grape,and could be used to develop into new preservatives.

关 键 词：青蒿 五味子 抑菌作用 保鲜剂 

分 类 号：S182[农业科学—农业基础科学] S663.1