姜酚抑菌作用及姜酚—壳聚糖复合膜性质与应用研究

发布时间：2018-05-08 06:21

本文选题：6-姜酚 + 微波辅助提取　；参考：《中国农业大学》2015年博士论文

【摘要】：本实验以山东莱芜生姜为原料,研究了微波辅助提取法提取6-姜酚(6-gingerol)及大孔树脂纯化6-姜酚的最佳工艺条件,并对纯化产物进行成分分析鉴定；对姜酚的抑菌功能进行深入研究；对姜酚-壳聚糖可降解复合膜的理化特性进行了检测；模拟了姜酚-壳聚糖复合膜对牛肉的保鲜作用。得到的主要结果如下：1、微波辅助提取6-姜酚的最佳工艺：微波功率528W,料液比26mL/g,提取时间31s,乙醇比例78%,在此提取条件下6-gingerol的提取含量为：15.35±0.85mg/g。与传统提取方法如：浸渍提取、搅拌提取、热回流提取和超声波辅助提取,微波辅助提取技术大大缩短了提取时间、提高了提取效率。而且,同一浓度条件下,微波辅助提取提取产物的DPPH自由基清除率和ABTS自由基清除率都显著高于传统提取方法的提取产物(P0.05)。 2、D101型大孔树脂柱吸附分离6-姜酚的最优工艺条件为：2mg/mL粗提取姜酚以流速2mL/min上样,以3BV去离子水洗脱,然后用80%乙醇以2mL/min的流速洗脱4BV。此条件下姜酚溶液中6-姜酚的浓度可以从11.54%提高到71.32%。通过GC-MS在姜酚粗提取液中共鉴定出34种成分,主要包括γ-姜黄烯(13.2%)等挥发性成分,也包含6-姜酚(3%)等姜酚同系物。纯化后的产物中鉴出9种成分,挥发性成分显著减少,其中姜酮(Zingerone)含量最高占50.4%。通过LC-MS在纯化后的产物中鉴定出包括姜酚同系物和二芳基庚烷类同系物等22种化合物。 3、试验研究了姜酚对6种食品相关的微生物的抑制活性。姜酚对试验目标微生物金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、痢疾志贺氏菌、酿酒酵母和黑曲霉菌的最低抑制浓度在8.0μg/mL到22.0μg/mL范围内,表明姜酚可以有效的抑制所有的供试微生物。电子显微图证实了姜酚对金黄色葡萄球菌、痢疾志贺氏菌和黑曲霉的外部形态和超微结构的改变。经过姜酚作用的细胞或菌丝可以在电子显微图中发现异常形态的改变,如：收缩、局部变形、细胞壁和细胞膜的破坏、细胞质的损耗等。细胞形态的改变可能是由于姜酚直接作用于细胞壁、细胞膜的结果。 4、试验制备了含有不同浓度姜酚的姜酚-壳聚糖复合膜,研究发现随着复合膜中姜酚含量的逐渐增加(0.25%、0.5%、1%),复合膜的颜色趋向于红色和黄色,而且颜色变暗,透明度降低。水分含量减少,溶解性降低,抗拉强度、抗穿刺强度及水蒸气阻隔性能减弱。姜酚-壳聚糖复合膜结晶度降低,热稳定性减弱。发现未加入提取物的壳聚糖膜表面光滑、均一,CH/GO(1%)复合膜表面较为粗糙,有很多微小的孔洞。温度和乙醇比例影响CH/GO复合膜在不同食品模拟溶液体系中释放抗氧化成分。 5、姜酚壳聚糖复合膜可以有效的抑制牛肉在冷藏过程中pH值的快速降低,红色逐渐变暗,对大肠杆菌、乳酸菌、酵母和霉菌的繁殖和脂质过氧化都有不同程度的抑制作用。感官测试表明姜酚-壳聚糖膜通过改善牛肉在冷藏过程中的颜色、气味的变化,可以延长其货架期,通过适当调整复合膜中姜酚溶液的浓度,使姜味保持在可接受的程度。
[Abstract]:The optimum conditions for extracting 6 - gingerol and 6 - gingerol from 6 - gingerol and macroreticular resin by microwave - assisted extraction were studied .
The antibacterial function of gingerol was studied deeply .
The physical and chemical properties of gingerol - chitosan biodegradable composite membrane were tested .
The fresh - keeping effect of gingerol - chitosan composite membrane on beef was simulated . The main results were as follows : 1 . Microwave - assisted extraction of 6 - gingerol : Microwave power : 528W , feed - liquid ratio 26mL / g , extraction time 31s , ethanol ratio 78 % . Under the same concentration condition , the extraction time of 6 - gingerol was significantly shorter than that of traditional extraction method ( P0.05 ) .

The optimal conditions for adsorption and separation of 6 - gingerol from D101 macroporous resin column were as follows : 2 mg / mL crude extract of gingerol was eluted with 3 BV of deionized water at a flow rate of 2 mL / min , then 4 BV was eluted with 80 % ethanol at 2 mL / min .

3 . The inhibitory activity of gingerol on 6 kinds of food - related microorganisms was studied . The minimal inhibitory concentration of gingerol on Staphylococcus aureus , Bacillus subtilis , Escherichia coli , Shigella , Saccharomyces cerevisiae and Aspergillus niger was in the range of 8.0 渭g / mL to 22.0渭g / mL .

4 . The composite membrane of gingerol - chitosan with different concentration of gingerol was prepared . The results showed that with the increase of the content of gingerol in the composite membrane ( 0.25 % , 0.5 % , 1 % ) , the color of the composite membrane tended to be red and yellow , and the color of the composite membrane was decreased . The crystallinity of the composite membrane was reduced , the tensile strength , the puncture strength and the water vapor barrier property were decreased .

The results showed that the ginger - phenol - chitosan membrane can prolong the shelf life of beef by improving the color and odor of the beef in the cold storage process , and the ginger flavor can be kept at an acceptable level by properly adjusting the concentration of the gingerol solution in the composite membrane .

【学位授予单位】：中国农业大学
【学位级别】：博士
【学位授予年份】：2015
【分类号】：TS251.52;TB383.2

【参考文献】