刺梨果渣天然防腐剂的制备及其在红酸汤中的应用

Preparation of natural preservative of the Rosa roxburghii Tratt pomace and its application in red sour soup

中文关键词:  刺梨果渣  抑菌能力  红酸汤  货架期

英文关键词:Rosa roxburghii Tratt pomace  antibacterial ability  red sour soup  shelf-life

中文摘要:

      目的 制备刺梨果渣天然防腐剂并分析其在红酸汤中的应用。方法 采用溶剂法提取刺梨果渣中的抑菌物质制备天然防腐剂, 测定提取物的抑菌活性并应用于红酸汤中探究提取物的抑菌能力。结果 刺梨果渣中抑菌物质的提取工艺参数为: 乙醇体积分数为65%、料液比为1:15 (g/mL)、提取温度45℃、提取时间65 min; 此条件下, 所得提取物对大肠杆菌、金黄色葡萄球菌、酵母菌、霉菌的抑菌效果达到最强, 提取物总酚含量为593.8 mg/L、总黄酮3.03 mg/mL、维生素C含量662.50 mg/100 g; 抑菌实验研究结果表明: 刺梨果渣制备的防腐剂对金黄色葡萄球菌及大肠杆菌有良好的抑菌效果, 对霉菌和酵母菌有一定的抑菌效果; 应用于红酸汤的实验结果表明: 刺梨果渣防腐剂可以抑制红酸汤中菌落总数的增长, 从而延长红酸汤的货架期。结论 刺梨果渣天然防腐剂能够对细菌、酵母菌及霉菌产生较强抑制作用, 有作为天然的抗菌剂应用于食品工业的潜力。

英文摘要:

      Objective To prepare Rosa roxburghii Tratt pomace natural preservative and analyze the application in red sour soup. Methods The antibacterial substances in Rosa roxburghii Tratt pomace were extracted by solvent method to prepare natural preservatives, and the antibacterial activity of the extracts was determined and applied to red sour soup to explore the antibacterial ability of the extracts. Results The extraction process parameters of antibacterial substances in Rosa roxburghii Tratt pomace were as follows: Ethanol concentration 65%, solid-liquid ratio 1:15 (g/mL), extraction temperature 45℃, extraction time 65 min. Under these conditions, the obtained extract had the strongest inhibitory effect on Escherichia coli, Staphylococcus aureus, yeast and mold, with the total phenol content of 593.8 mg/L, total flavonoids of 3.03 mg/mL and vitamin C content of 662.50 mg/100 g; the results of bacteriostatic experiment showed that the preservative prepared from Rosa roxburghii Tratt pomace had good bacteriostatic effect on Staphylococcus aureus and Escherichia coli, and certain bacteriostatic effect on mold and yeast; the experimental results applied to red sour soup showed that Rosa roxburghii Tratt pomace preservative could inhibit the growth of total bacterial colonies in red sour soup and thus prolong the shelf-life of red sour soup. Conclusion The natural preservative of Rosa roxburghii Tratt pomace can produce strong inhibition effect on bacteria, yeast and mold, and has that potential of bee used in the food industry as a natural antibacterial agent.