油茶皂素在香蕉保鲜中的应用  

Application of Camellia Saponin in the Preservation of Bananas

作　　者：董晨 易有金[1] 刘思思[2] 李昌珠[2] 肖志红[2] 刘汝宽[2] DONG Chen;YI Youjin;LIU Sisi;LI Changzhu;XIAO Zhihong;LIU Rukuan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;State Key Laboratory of Utilization of Woody Oil Resources,Hunan Academy of Forestry,Changsha 410004,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省林业科学院省部共建木本油料资源利用国家重点实验室,湖南长沙410004

出　　处：《食品工业科技》2022年第15期307-313,共7页Science and Technology of Food Industry

基　　金：湖南省林业科技创新资金(XLK202101-1);湖南省科技创新领军人才(2020RC4026);长株潭标志性工程计划(2019XK2002);长株潭国家自主创新示范区专项(2018XK2006-2);湖南农业大学第三批重大科研项目(创新团队培育工程2019);湖南农业大学“双一流”学科建设项目(SYL2019061)。

摘　　要：以天宝香蕉为试材,分离纯化并鉴定出1株镰刀菌,采用不同浓度(5、10、15、20 mg/mL和25 mg/mL)的油茶皂素测定对镰刀菌的抑制效果;通过测定不同浓度油茶皂素处理(15、20、25 mg/mL和30 mg/mL)在温度为16℃,相对湿度为85%的恒温恒湿的条件下贮藏25 d对香蕉的失重率、硬度、可溶性固形物、可滴定酸以及呼吸强度等主要品质指标的影响,研究油茶皂素对香蕉的保鲜效果。结果显示,油茶皂素对镰刀菌的抑菌率随浓度的升高而不断增强。当油茶皂素浓度为20 mg/mL时抑菌率可达86.52%,而当浓度再升高时抑菌率没有明显提高。在此基础上,测定油茶皂素对镰刀菌的MIC、MBC值分别为5 mg/mL和10 mg/mL。综合各品质指标表明,20 mg/mL浓度油茶皂素溶液对采后香蕉的保鲜效果最佳,在贮藏20 d时与对照组(清水组和阳性对照组)相比失重率分别降低了48.04%、51.67%;可溶性固形物相较于对照组(清水组)延缓了高峰值的出现;可滴定酸提高了56.09%、23.07%,呼吸强度增强了65.68%、14.82%;贮藏第10 d时与阳性对照组相比硬度提升了13.76%。研究结果为油茶皂素对香蕉保鲜提供一定的理论与技术支撑。Using Tianbao banana as the test material,one strain of Fusarium was isolated,purified and identified.Different concentrations(5,10,15,20 mg/mL and 25 mg/mL)of camellia saponin were used to determine the inhibitory effect on Fusarium.The weight loss rate,hardness,soluble solids,titratable acid,respiratory strength and other main quality indicators of bananas treated with different concentrations of camellia saponin(15,20,25 mg/mL and 30 mg/mL)at a temperature of 16℃and a relative humidity of 85%under constant temperature and humidity for 25 days were determined to study the effect of camellia saponin on bananas.The results showed that the antibacterial rate of camellia saponin against Fusarium continued to increase as the concentration increased.When the concentration of camellia saponin was 20 mg/mL,the antibacterial rate could reach 86.52%,but when the concentration increased again,the antibacterial rate did not increase significantly.On this basis,the MIC and MBC values of camellia saponin against Fusarium were determined to be 5 mg/mL and 10 mg/mL,respectively.Comprehensive quality indicators showed that the 20 mg/mL concentration of camellia saponin solution had the best preservation effect on post-harvest bananas.When stored for 20 days,compared with the control group(clear water group and positive control group),the weight loss rate was reduced by 48.04%and 51.67%,respectively.Compared with the control group(clear water group),soluble solids delayed the emergence of the peak value.Titratable acid increased by 56.09%and 23.07%,and respiratory intensity increased by 65.68%and 14.82%.On the 10th day of storage,the hardness increased by 13.76%compared with the positive control group.The results of the research are expected to provide certain theoretical and technical support for the preservation of bananas by camellia saponin.

关 键 词：香蕉 油茶皂素 采后保鲜 浸泡 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]