艾粉提取物及其复合保鲜剂对圣女果番茄和葡萄的保鲜效果研究

Study on the preservation effect of Artemisia argyi extract and its compound preservative on cherry tomatoes and grapes

中文关键词:  艾粉  保鲜剂  圣女果番茄  葡萄  高效液相色谱法

英文关键词:Artemisia argyi powder  preservatives  cherry tomatoes  grapes  high performance liquid chromatography

中文摘要:

      目的 研究艾粉提取物及其复合保鲜剂对圣女果番茄和葡萄的保鲜效果。方法 首先以圣女果番茄为研究对象, 以果实失重量、感官评价为指标, 探讨艾粉不同溶剂提取物的保鲜效果。随后以葡萄为研究对象, 以果实腐烂率、硬度、pH值等为指标, 筛选出艾粉提取物与白及、葛根等复配后的最优保鲜剂配方。最后采用高效液相色谱法, 对艾粉不同提取物进行分析和比较, 初步判定和鉴别提取物中的保鲜效果成分。结果 对于圣女果番茄, 艾粉100%乙醇提取物和乙酸乙酯提取物相对于水提物和50%(V/V)乙醇提取物具有更好的保鲜效果; 以艾粉100%乙醇提取物为主要成分, 白及鲜液和葛根粉为成膜剂, 少量乙醇为助溶剂的复合保鲜剂对葡萄具有最佳的保鲜效果; 100%乙醇提取物和乙酸乙酯提取物均具有较高含量的棕矢车菊素和异泽兰黄素, 50%乙醇提取物其次, 水提物最低, 此两种成分含量高低与保鲜效果强弱结果一致。结论 艾粉乙醇提取物具有良好的保鲜作用, 具有开发安全无毒的植物源保鲜剂的应用前景。

英文摘要:

      Objective To study the preservation effect of Artemisia argyi extract and its compound preservative on cherry tomatoes and grapes. Methods Firstly, cherry tomatoes were taken as the research object, and the fruit weight loss and sensory evaluation were taken as indicators to explore the preservation effect of different solvent extracts of Artemisia argyi powder. Then, taking grapes as the research object, and the rot rate, hardness and pH value of the fruit as the indexes, the optimal preservative formula of the mixture of Artemisia argyi powder extract with Bletilla striata and Pueraria lobate was selected. Finally, high performance liquid chromatography (HPLC) was used to analyze and compare the different extract of Artemisia argyi powder, to preliminarily determine and identify the preservation effect components in the extract. Results For cherry tomatoes, compared with water extract and 50%(V/V) alcohol extract, pure alcohol extract and ethyl acetate extract of Artemisia argyi powder had a better preservation effect. The compound preservative that pure alcohol extract worked as the main component, fresh liquid of Bletilla striata and root powder of Pueraria lobata as film forming agent, and a small amount of ethanol as the co-solvent had the best preservation effect on grapes. 100% alcohol extract and ethyl acetate extract had higher content of jaceosidin and eupatilin, followed by 50% alcohol extract, and the water extract was the lowest. The content order of these 2 components was consistent with the preservation effect. Conclusion The alcohol extract of Artemisia argyi has good function of keeping fresh, and it has the application prospect of developing safe and non-toxic plant source preservatives.