桑叶多酚粗提物对苹果切面贮藏品质的影响  

Effect of Mulberry Leaf Polyphenols Crude Extract on the Quality of Apple Cut Surface Storage

作　　者：华舒浩 刘寅欣 黄凌霞[1] HUA Shuhao;LIU Yinxin;HUANG Lingxia(College of Animal Sciences,Zhejiang University,Hangzhou 310058 Zhejiang,China)

机构地区：[1]浙江大学动物科学学院,浙江杭州310058

出　　处：《蚕桑通报》2024年第4期21-26,共6页Bulletin of Sericulture

基　　金：国家现代农业产业技术体系建设项目(CARS-18)

摘　　要：桑叶是桑树的主要产物之一,内含丰富的蛋白质、矿物质以及多种生物活性物质。其中多酚是桑叶中主要的活性物质之一,具有良好的抗氧化功效,在食品加工中有着广泛的应用前景。本研究采用改进的超声波法提取得到桑叶多酚粗提物,并检测了桑叶多酚对鲜切苹果的保鲜效果。结果显示,在鲜切苹果的保鲜中添加桑叶多酚可以显著减少苹果可溶性固型物和可滴定酸的损失,并且在抑制褐变、保持抗氧化性方面也表现出良好的保鲜效果。综上所述,桑叶多酚可用于对鲜切苹果的保鲜,是一种很有潜力的天然生物保鲜剂。Mulberry leaves are one of the main products of mulberry trees,containing abundant protein,minerals,and various bioactive substances.Polyphenols are one of the main active substances in mulberry leaves,with excellent antioxidant properties and broad application prospects in food processing.This study used an improved ultrasonic method to extract polyphenols from mulberry leaves and tested the preservation effect of mulberry leaf polyphenols on fresh cut apples.The results showed that adding mulberry leaf polyphenols in the preservation of fresh cut apples can significantly reduce the loss of soluble solids and titratable acids in apples,and also demonstrate good preservation effects in inhibiting browning and maintaining antioxidant activity.In summary,mulberry leaf polyphenols can be used for the preservation of fresh cut apples and are a promising natural biological preservative.

关 键 词：桑叶 多酚 鲜切苹果 保鲜 

分 类 号：S888[农业科学—特种经济动物饲养]