火龙果果皮红色素抑菌活性及对鳙鱼肉新鲜度的指示效应  

Antibacterial Activity of Red Pigment Extracted from Pitaya Peel and Its Indication Effect on the Freshness of Bighead Carp Meat

作　　者：林润婷 梁家嘉 莫雨杏 刘锴栋 LIN Runting;LIANG Jiajia;MO Yuxing;LIU Kaidong(School of Life Science and Technology of Lingnan Normal University,Zhanjiang 524048,China;School of Life Sciences,Zhao Qing University,Zhaoqing 526061,China)

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048 [2]肇庆学院生命科学学院,广东肇庆526061

出　　处：《食品工业科技》2024年第11期64-71,共8页Science and Technology of Food Industry

基　　金：广东省普通高校重点领域专项(2021ZDZX4035);广东省本科高校科产教融合实践教学基地建设项目(粤教高函[2021]29号);广东省科技专项资金(大专项+任务清单)项目(2021A05192,2021A05222);岭南师范学院雷阳学者岗位计划资助项目(2022);广东省大学生攀登计划项目(pdjh2021b0310);国家大学生创新创业训练项目(202101)。

摘　　要：本研究通过超声波辅助乙醇浸提法提取火龙果果皮红色素,采用药敏试纸抑菌圈检验法、DPPH自由基清除法比较两种果皮红色素的抑菌活性和总抗氧化能力,同时结合果皮红色素提取物对pH变化的响应和色差值评估指标,优选红色素提取物浓度制作指示卡。通过检测常温放置过程中鱼肉的pH、脂质过氧化值变化评估指示卡对鳙鱼鱼肉新鲜度的指示效果。结果表明,红肉红皮火龙果果皮红色素对大肠杆菌(Escherichia coli)和金黄色葡萄球菌(Staphylococcus aureus)的抑菌活性和总抗氧化能力均显著高于白肉红皮火龙果果皮红色素(P<0.05),且其红色素提取物水溶液对pH2~13具有较灵敏的呈色变化反应。应用10 g/L红肉火龙果果皮红色素提取物制备的指示卡,评估鳙鱼鱼肉变化可知,25℃常温放置12 h过程中鱼肉的pH先微降后上升,TBA脂质过氧化值持续升高为0 h的1.96倍,揭示鱼肉的新鲜度下降;同期,放置鱼肉的指示卡色差值ΔE也从起始时1.40(0 h)上升到18.30(12 h),指示卡外围呈色从淡红色向玫红色及土黄色转变,对放置的鲜切鳙鱼肉新鲜度的衰减表现出较为直观的指示效应。本研究为火龙果果皮天然红色素的综合利用提供前期的科学依据,也为水产类预制菜行业的新型食品包装应用提供初步参考。In this study,the red pigment of pitaya peel was extracted by ultrasound-assisted ethanol extraction method.Followed by inhibition zone testing method(using drug sensitive testing paper)and DPPH free radical scavenging method,the antibacterial activity and total antioxidant capacity of the two red pigments were compared.Meanwhile,by detecting the response of the red pigment extracts to the index of both pH change and color difference values,the optimal concentration of the red pigment extract to make an indicator card was selected.Then evaluated the effect of the indicator card on detecting the freshness of bighead carp meat by assessing the changes in pH and TBA values during storage at room temperature.The results showed that the antibacterial activity against E.coli and S.aureus and total antioxidant capacity of red pigment extracted from the red-fleshed pitaya fruit peel was significantly higher than that from the peel of white-fleshed pitaya(P<0.05).The solution of the red pigment extracts of the red-fleshed pitaya also had a sensitive color change reaction to pH2~13.The freshness indicator card was then prepared by using 10 g/L red pigment extracted from the peel of red-fleshed pitaya,and was used to detect the changes of the bighead carp meat.Results showed that during the storage at room temperature(25℃)for 12 hours,the pH value of the fish meat first slightly decreased and then increased,while the TBA value continuously increased to 1.96 times that of 0 hours,which indicated a decrease in fish freshness.Meanwhile,the color difference value(ΔE)of the indicator card placed with fish meat also increased from 1.40(0 h)at the beginning to 18.30(12 h)at the end,and the color of the peripheral circle of the indicator card changed from light red to rose red to earthy yellow,indicating the deterioration of fish quality more intuitively.This study provides the scientific basis for the comprehensive utilization of the natural red pigment in pitaya fruit peel,also with a preliminary reference for the new food pac

关 键 词：火龙果 果皮红色素 抑菌活性 红色素提取物指示卡 鲜切鳙鱼肉 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]