油茶饼粕酚类物质抑制红提腐败的研究  

On Curb Corruption of Red Globe grape by Phenolic Extracts in Camellia Cake Meal

作　　者：陈佩云 陈晓华[1] 孙伟峰 朱涵予 Chen Peiyun;Chen Xiaohua;Sun Weifeng;Zhu Hanyu(College of Life Sciences,Hengyang Normal University,Hengyang Hunan 421002,China)

机构地区：[1]衡阳师范学院生命科学学院,湖南衡阳421002

出　　处：《衡阳师范学院学报》2022年第6期65-71,共7页Journal of Hengyang Normal University

基　　金：2020年湖南省教育厅科学研究项目“高活性油茶饼粕酚类物质抑制水果腐败的作用机理研究”(20C0271)。

摘　　要：为综合利用油茶饼粕有效成分,通过乙醇超声提取法得到油茶饼粕酚类物质粗提物。研究多酚粗提物对红提的保鲜作用,在不同浓度多酚浸泡涂膜处理后,红提在25℃、4℃的对照下,通过测定红提的腐败率、失重率、糖度、色差,来探究其保鲜效果。试验研究表明:油茶饼粕多酚提取物对红提存储中的腐败、失重现象均有显著抑制作用,并且能够显著延缓果实色泽的变化,其中浓度30 mg/mL效果最佳。低温在红提防腐上的效果优于常温使用保鲜剂的效果。In order to comprehensively utilize the active components of camellia cake meal, the crude phenolic extracts of camellia oil cake meal were obtained by ultrasonic extraction with ethanol. The preservation effect of crude polyphenol extract on red globe grape was studied. After soaking and coating with different concentrations of polyphenol, the preservation effect of red extract was explored by measuring the corruption rate, weight loss rate, sugar degree and color difference of red globe grape at 25℃ and 4℃ respectively. The results showed that polyphenol extract of camellia oil cake meal had significant inhibitory effects on rot and weight loss in red extract storage, and could significantly delay the change of fruit color, and the concentration of 30 mg/mL had the best effect. The effect of low temperature on red globe grape anticorrosion is better than that of fresh-keeping agent at room temperature.

关 键 词：油茶饼粕 酚类物质 红提保鲜 抑制腐败 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS229[轻工技术与工程—食品科学与工程]