黄花蒿提取物对草莓保鲜作用的初步研究

发布时间：2018-06-28 23:50

  本文选题：黄花蒿 + 草莓　； 参考：《河北工程大学》2017年硕士论文

【摘要】：利用菊科植物黄花蒿提取物,研究对灰霉菌生长和孢子萌发的抑制作用,分析确定不同浓度黄花蒿提取物对灰霉菌的抑制效果。以黄花蒿提取物对草莓进行处理,选取外观品质、腐烂指数、失重率、呼吸强度、Vc含量、可溶性固形物含量、可滴定酸含量、细胞质膜渗透率、MDA含量及SOD值等生理指标,研究黄花蒿提取物对草莓的保鲜作用。主要内容如下:(1)选取乙醇浓度、提取温度、提取时间和料液比四个因素,在三水平上进行正交试验,根据得率确定黄花蒿提取物最佳的提取条件。结果表明:乙醇浓度为70%,料液比为1:25,提取温度为60℃,提取时间为1.5h,得率最高。(2)抑菌试验和孢子萌发抑制测定结果表明:黄花蒿提取物的抑菌效果随着浓度的提高而逐渐显著。根据抑菌效果的浓度梯度,确定黄花蒿提取物7g/L为最佳浓度。(3)选取新鲜草莓,分别进行黄花蒿提取物、染菌、黄花蒿提取物+染菌三种处理,并设对照。室温下贮藏,分别在0.5d、1d、1.5d、2d、2.5d、3d,对草莓的外观品质、腐烂指数、失重率、呼吸强度、细胞质膜渗透率、Vc含量、可滴定酸、可溶性固形物含量、MDA含量及SOD值等生理指标进行测定。试验结果表明,7g/L的黄花蒿提取物可相对延缓草莓外观品质的下降,降低腐烂指数、失重率和呼吸强度,减小细胞质膜渗透率,减慢Vc分解速度、延缓可滴定酸含量的减少和可溶性固形物的分解,减少MDA含量的增加及SOD活性。与对照相比,营养成分损失较少,腐败程度较轻,样品能保持较好的鲜度。
[Abstract]:The inhibitory effects of Artemisia annua extract on the growth and spore germination of Ash fungus were studied and the inhibitory effects of Artemisia annua extract with different concentrations on Aspergillus cinerea were analyzed. Artemisia annua extract was used to treat strawberry. Physiological indexes such as appearance quality, decay index, weight loss rate, respiration intensity, VC content, soluble solids content, titratable acid content, plasma membrane permeability, MDA content and SOD value were selected. The effect of Artemisia annua extract on strawberry preservation was studied. The main contents are as follows: (1) selecting four factors: ethanol concentration, extraction temperature, extraction time and ratio of material to liquid, orthogonal experiments were carried out at three levels to determine the best extraction conditions of Artemisia annua extract according to the yield. The results showed that ethanol concentration was 70, ratio of material to liquid was 1: 25, extraction temperature was 60 鈩，

本文编号：2079891