摘要
为探究7种常见水生蔬菜不同部位提取物抑菌能力及对生鲜鸭肉的保鲜效果,应用福林酚比色法以及铝盐显色法测定提取物中总酚、总黄酮含量,采用抑菌圈法及MIC值测定检测其对冷鲜肉常见腐败菌的抑菌能力,将筛选后的提取物应用于冷鲜鸭肉保鲜。化学成分测定结果表明:芡实壳提取物、菱角壳提取物的黄酮含量较高,其中芡实壳醇提物、芡实壳水提物黄酮含量高达(45.1261±0.6307)%、(40.4707±0.5891)%;芡实壳提取物、菱角壳提取物、藕节提取物多酚含量较高,其中芡实壳醇提物、水提物多酚含量为(43.9588±0.0969)%、(38.5691±0.1937)%。抑菌圈法以及MIC实验结果表明:菱角壳提取物、芡实壳提取物、芡实肉醇提物对金黄色葡萄球菌、腐败希瓦氏菌、假单胞菌、热杀索丝菌、乳酸菌均有抑菌效果,其中菱角壳醇提物、菱角壳水提物、芡实壳醇提物对金黄色葡萄球菌的最小抑菌浓度达12.5mg/mL,抑菌效果强于阳性对照ε-聚赖氨酸。初步相关性分析可知提取物的抑菌效果与其黄酮、多酚的含量有显著相关性。将筛选后的菱角壳醇提物、芡实壳醇提物及水提物应用于冷鲜鸭肉保鲜,可延长其货架期1~2d。
This study was designed to explore the antibacterial ability of extracts from different parts of 7 common aquatic vegetables and the ability to extent preservation of cold fresh duck meat.The total phenolic content of aqueous extracts and ethanol extracts were estimated by the AlCl3 colorimetric method and Folin’s reagent,Inhibition zone method were used to estimate the antibacterial ability of common spoilage bacteria in fresh meat,the filtered extract is applied to duck meat preservation.The results of chemical composition determination of extractive showed that flavonoids content of gordon euryale seed shell and water chestnut shell extracts is higher,and the rates of gordon euryale seed shells alcohol extractive gordon euryale seed shell water extractive are up to(45.1261±0.6307)%and(40.4707±0.5891)%;gordon euryale seed shell extractive,water chestnut shell extractive,Rhizoma nelumbinis extractive have a higher polyphenol content,and the rates of gordon euryale seed shell of alcohol extractive and water extract are(43.9588±0.0969)%,(38.5691±0.0969)%.Oxford cup method and MIC experimental results show that water chestnut shell extractive,gordon euryale seed shell extractive,gordon euryale seed meat alcohol extractive has bacteriostatic effect on Staphylococcu saureus,Shewanell aputrefaciens,Pseudomonas,Brochothrixther mosphacta,Lactobacill us,in which the MIC of water chestnut shell alcohol extractive and water extractive,gordon euryale seed shell alcohol extractive on Staphylococcus aureus is 12.5 mg/mL,whose bacteriostatic effect is stronger than the positive controlε-PL.Correlation analysis results demonstrated the content of flavonoids and polyphenols has a certain correlated with the antibacterial activity.Water chestnut shell alcohol extractive,gordon euryale seed shell alcohol extractive and water extractive play an important role in the preservation of cold fresh duck meat to a certain extent,which can prolong the shelf life for 1~2 day.
作者
单恬恬
范艳慧
徐筱莹
易阳
王宏勋
王丽梅
SHAN Tiantian;FAN Yanhui;XU Xiaoying;YI Yang;WANG Hongxun;WANG Limei(College of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;Hubei Engineering Research Center for Fresh Food,Wuhan 430023)
出处
《食品科技》
CAS
北大核心
2019年第7期146-153,共8页
Food Science and Technology
基金
国家重点研发计划项目(2018YFD0400603)
关键词
水生蔬菜提取物
化学成分
抑菌活性
保鲜
aquatic vegetable extract
chemical constituents
antibacterial activity
preservation
