沙棘果渣多酚、多糖及黄酮抑菌性及对葡萄保鲜研究  

Study on bacteriostasis of polyphenols,polysaccharides and flavonoids from sea buckthorn pomace and their preservative effects on grapes

作　　者：王薇[1] 曹雯 WANG Wei;CAO Wen(College of Food Engineering,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《中国食品添加剂》2023年第11期12-18,共7页China Food Additives

摘　　要：分别提取沙棘果渣中的多酚、多糖和黄酮,研究三种提取物的抑菌活性及最小抑菌浓度,比较三种提取物对葡萄好果率、失重率、可滴定酸含量和菌落总数的影响。结果表明,沙棘果渣中多糖含量>多酚>黄酮,得率分别为48、28.5、12.8 mg/g。沙棘果渣多酚、多糖和黄酮的抑菌效果随着浓度增大而增大,对大肠杆菌的最小抑菌浓度分别为50、75、80 mg/mL;对白色葡萄球菌的最小抑菌浓度分别为40、60、80 mg/mL。经过三种提取物处理的葡萄在好果率、失重率、可滴定酸含量和菌落总数方面均优于清水处理组,保鲜作用上沙棘果渣中多酚>多糖>黄酮。综上,沙棘果渣中多酚、多糖和黄酮均具有一定的抑菌活性和保鲜效果,这为沙棘果渣活性物质在水果保鲜应用方面提供了一定数据支撑。Polyphenols,polysaccharides and flavonoids were extracted from sea buckthorn pomace.The antibacterial activity and minimum inhibitory concentration of three extracts were studied.The effects of three extracts on the good fruit rate,weight loss rate,titratable acid content and total bacterial count of grapes were compared.The results showed that the content of polysaccharides>polyphenols>flavonoids in sea buckthorn pomace,and the yield was 48,28.5,12.8 mg/g,respectively.The antibacterial effect of polyphenols,polysaccharides and flavonoids increased with the increase of concentration,and the minimum inhibitory concentration of Escherichia coli was 50,75,80 mg/mL,respectively.The minimum inhibitory concentrations against Staphylococcus albus were 40,60 and 80 mg/mL,respectively.The rate of good fruit,weight loss,titratable acid content and the total number of colonies of grapes treated by three extracts were better than that of water treatment group.The order of grapes preservation effect was polyphenols>polysaccharides>flavonoids.In summary,polyphenols,polysaccharides and flavonoids from sea buckthorn pomace had certain antibacterial activity and fresh-keeping effect.The study provides data support for the application of sea buckthorn pomace active substances in fruit preservation.

关 键 词：沙棘果渣 多酚 多糖 黄酮 抑菌活性 保鲜 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]