紫梗芋头叶提取物对红枣生姜汁品质的影响  

Effect of Purple Stem Taro Leaf Extract on the Quality of Jujube Ginger Juice

作　　者：邹小利 郭丽萍[2] ZOU Xiaoli;Guo Liping(Luohe Food Engineering Vocational University,Luohe 462000,China;Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]漯河食品工程职业大学,河南漯河462000 [2]河南科技学院,河南新乡453003

出　　处：《现代食品》2025年第3期73-78,共6页Modern Food

摘　　要：为提高红枣生姜汁品质,以紫梗芋头叶、红枣汁、生姜汁为主要材料,研究了添加紫梗芋头叶提取物对红枣生姜汁产品益生菌数量、pH值、色度、总糖、总黄酮、总酚等指标影响。从研究结果可以看出,添加紫梗芋头叶提取物的产品中植物乳杆菌的活菌数(8.21 lgCFU·mL^(-1))高于对照组(7.81 lgCFU·mL^(-1)),一定程度上促进了植物乳杆菌的生长。同时,添加紫梗芋头叶提取物使产品总酚和总黄酮含量得到了明显的提高,pH值和L*值均低于对照组,a*值和b*值则均高于对照组。综上所述,紫梗芋头叶提取物能与红枣生姜汁中的成分有机结合,提高植物乳杆菌的活性,有助于促进植物乳杆菌的生物转化,一定程度上提高了红枣生姜汁的品质。In order to improve the quality of jujube ginger juice,the effects of adding purple stem taro leaf extract on the number of probiotics,pH value,color,total sugar,total flavonoids and total phenols of jujube ginger juice products were studied with purple stem taro leaves,red jujube juice and ginger juice as the main materials.It can be seen from the results that the number of viable bacteria in the product with taro leaf extract(8.21 lgCFU·mL^(-1))was higher than that in the control group(7.81 lgCFU·mL^(-1)),which promoted the growth of Lactobacillus plantarum to a certain extent.At the same time,the content of total phenols and total flavonoids was significantly increased by adding purple stem taro leaf extract,and the pH and L*values were lower than those of the control group,while the a*and b*values were higher than those of the control group.In summary,purple stem taro leaf extract can be organically combined with the components in jujube ginger juice to improve the activity of Lactobacillus plantarum,help promote the biotransformation of Lactobacillus plantarum,and improve the quality of jujube ginger juice to a certain extent.

关 键 词：紫梗芋头叶 植物乳杆菌 红枣 生姜 发酵 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]