葡萄种子提取物在食品保鲜中的机理及应用

葡萄种子提取物是一种由葡萄种子加工得到的具有生物活性成分的物质。它具有抑菌、抗氧化的特性,可以抑制有害微生物对食物的侵害,发挥保鲜剂的作用。本文综述了国内外应用葡萄种子提取物进行食品保鲜的研究现状,介绍了葡萄种子提取物作为食品保鲜剂的作用机理,同时展望了葡萄种子提取物在食品保鲜上的应用前景。     

葡萄籽提取物作为肉制品保鲜剂的研究进展

天然提取的食品保鲜剂越来越受到人们的关注,葡萄籽提取物含有大量多酚类物质,具有抗氧化和抗菌活性,能够降低肉制品中脂质氧化,抑制有害微生物的生长。文中主要介绍葡萄籽提取物的保鲜机理及其在肉制品保鲜中的应用。     

葡萄柚籽提取物对延边黄牛肉保鲜效果的影响

通过测定不同质量分数(0.05％、0.10％、0.15％)葡萄柚籽提取物(GSE)处理的延边黄牛肉在保鲜期内的感官指标、理化指标及微生物指标,研究葡萄柚籽提取物对延边黄牛肉保鲜效果的影响.结果表明:葡萄柚籽提取物对延边黄牛肉有较好的保鲜效果,实验组和对照组相比,延边黄牛肉的保鲜期延长了2～4d,且质量分数为0.10％GSE处理的肉样保鲜效果最好.     

鱼胶原蛋白/GTE可食性涂膜对圣女果保鲜效果的研究

以鲢鱼皮胶原蛋白和绿茶提取物(GTE)为原料,制备胶原蛋白和胶原蛋白/GTE涂膜,研究其对圣女果的保鲜效果。测定圣女果的失重率、腐烂率、可滴定酸含量、褐变强度、多酚氧化酶活性以及多酚类物质含量等指标。结果表明:利用胶原蛋白/GTE涂膜处理可有效减缓圣女果的失重和腐烂,抑制果实褐变和多酚氧化酶活性的升高,有利于有机酸及多酚含量的保持。因此,胶原蛋白/GTE涂膜对圣女果有一定的保鲜效果。     

不同相对分子质量的壳聚糖在草莓保鲜中的作用

采用平板法实验7种不同相对分子质量壳聚糖的系列样品对草莓灰霉病病原真菌的抗菌性能,结果表明6种水不溶性壳聚糖的乙酸溶液表现出抑菌活性,特别是中等相对分子质量(Mw7.8×104、4.8×104)壳聚糖的抑菌活性明显优于更高相对分子质量的壳聚糖或低相对分子质量壳聚糖,而壳寡糖的抑菌活性则很弱。水不溶性壳聚糖的乙酸溶液浸泡采后草莓30s后,草莓受灰霉病菌的侵染和软化被显著抑制,果实含糖量和VC含量的下降趋势也得到了延缓,提高了保鲜效果,但是壳寡糖无明显该作用。根据实验结果,相对分子质量在5×104～20×104的壳聚糖在5～10g/L质量浓度处理的草莓保鲜效果较好。     

羧甲基壳聚糖诱导罗伦隐球酵母对葡萄柚果实细胞壁代谢的影响

以‘里约红’葡萄柚为试材,对羧甲基壳聚糖（carboxymethyl chitosan,CMCS）、罗伦隐球酵母（Cryptococcus laurentii）以及CMCS-C. laurentii处理葡萄柚果实采后的硬度进行测定,结果显示：与对照组（无菌水处理）相比,CMCS-C. laurentii处理显著抑制了葡萄柚果实在整个贮藏期间内的果实硬度下降（P<0.05）。在此基础上,测定贮藏期间（75 d）葡萄柚果实质量损失率、细胞壁多糖物质含量和细胞壁水解酶活力并观察果实细胞壁微观结构。结果表明：CMCS-C. laurentii处理能有效维持果实内共价结合型果胶、紧密型半纤维素的含量,降低果实中水溶性果胶、离子型果胶以及松散型半纤维素的含量;并且相较于对照组,CMCS-C. laurentii处理组果实细胞壁水解酶（果胶甲酯酶、多聚半乳糖醛酸酶、纤维素酶、α-L-阿拉伯呋喃糖苷酶和β-葡萄糖苷酶）活性均受显著抑制;贮藏中后期,CMCS-C. laurentii处理的果实细胞壁结构更加稳定,胞内结构相对完整。综上所述,CMCS-C.laurentii处理能减缓采后葡萄柚果实细...     

益智仁提取物在芒果保鲜中的应用研究

芒果是典型的热带上等水果,深受人们喜爱,但易腐败变质,需要进一步提高其保鲜质量;而益智仁提取物具有抗氧化及抗菌作用,可作为天然保鲜剂进行开发利用。以益智仁提取物、海藻酸钠为主要原料制备涂膜剂对芒果进行保鲜实验,同时做空白实验和壳聚糖涂膜阳性对照,分别测定各组芒果的感官指标和生理指标,比较其保鲜效果。结果表明,益智仁提取物-海藻酸钠复合涂膜剂的综合保鲜效果优于壳聚糖对照组和空白组。经复合涂膜处理,芒果在室温条件下可保鲜10 d,总失重率为12.85%,能够显著抑制芒果果皮转黄和果实腐烂,减少水分散失,保持较高的果实品质和Vc含量。     

冬红海棠果实不同部位多酚含量及抗氧化能力的比较

目前,人们对开发天然抗氧化剂的兴趣日益浓厚,多酚是植物资源中含量较高的活性物质,由于其结构特征而具有抗氧化活性.采用超高效液相色谱-质谱联用技术对冬红海棠果实不同部位中18种多酚类物质进行分离和定量分析,并检测其抗氧化能力.结果 表明,3个果实部位(果皮、果肉和种子)中,果皮总酚含量最高((4.03±0.20)mg G...     

苹果多酚抗氧化活性的研究

本文研究了红富士苹果和国光苹果中多酚类物质的抗氧化活性。结果表明两种苹果果实总酚含量具有显著性差异。抗氧化实验结果表明两种苹果果实酚类提取液均具有很强的抗氧化活性，对^.OH、O2^.-、R^.有较明显的清除效果。     

温度对黄皮果实PAL、POD和PPO活性的影响

为探明贮藏过程中温度对黄皮果实采后保鲜的效果,研究了2～4℃、6～8℃和10～12℃等不同贮藏温度对黄皮果实几种酶活性的影响。结果表明,贮藏温度在2～12℃时,贮藏温度越低,保鲜效果越好,适宜的贮藏温度为2～4℃。2～4℃贮藏的黄皮果实苯丙氨酸解氨酶(PAL)活性高于6～8℃和10～12℃贮藏的果实,而过氧化物酶(POD)和多酚化物酶(PPO)活性低于6～8℃和10～12℃贮藏的果实。2～4℃贮藏能增强黄皮果实的防伤害能力,明显抑制黄皮的酶促反应,有利于贮藏期限的延长。     

Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation

Biodegradable coatings based on 1% and 2% sodium alginate (NaAlg) with and without grapefruit seed extract (GSE) or grapefruit essential oil (GEO) were applied to table grapes to preserve their quality. Changes in weight loss, firmness and antioxidant activity were assessed over 15 days of cold storage. The effectiveness of developed coatings to control postharvest decay of inoculated grape berries stored for 5 days at 20 °C was also investigated. Biodegradable coatings based on pure NaAlg and those containing GSE were efficient in reducing weight loss and maintaining firmness during storage. Coatings incorporating either GEO or GSE were able to preserve the antioxidant activity of treated grapes and to reduce decay incidence in inoculated fruits. Coatings formulated with 2% NaAlg‐1% GSE showed the greatest preservation of antioxidant activity and the highest antifungal effect, with an effective control of water and firmness losses. These coatings can be recommended for maintaining table grapes quality.     

生物保鲜剂对“白凤”桃和“巨峰”葡萄采后贮藏生理的影响

利用微生物及其次级代谢产物开展果蔬采后保鲜可有效降低化学农药对环境的污染。本实验以自行研究开发的生物保鲜剂为试材,研究该生物保鲜剂对“白凤”桃和“巨峰”葡萄采后贮藏生理的影响,以期为该生物保鲜剂的应用提供理论基础。结果显示：该生物保鲜剂处理可有效降低“白凤”桃和“巨峰”葡萄乙醇及MDA累积速率,增加POD、PAL 酶活性,减轻腐烂发生率。     

1-MCP、纳米包装及二者结合对“次郎”甜柿采后品质的影响

以云南石林“次郎”甜柿为材料,通过测定呼吸强度、乙烯释放量、硬度、失重、总可溶性固形物(TSS)、可滴定酸(TA)、VC 等品质指标,研究1-MCP 和纳米包装单独以及二者结合对柿果采后常温(20℃)贮藏期间品质的影响。结果表明：1.0 μL/L 1-MCP 对降低柿果呼吸强度、抑制乙烯生成、延缓硬度下降的效果优于纳米包装;而纳米包装在抑制失重率、抑制TA 上升、保持VC 含量方面的效果优于1.0 μL/L 1-MCP;1.0 μL/L1-MCP 与纳米包装结合,能够起到协同作用,将甜柿的贮藏期从10d 左右延长到15d 以上。3 种处理对柿果TSS 的影响均不显著。     

丹皮酚及其白芨多糖包合物对葡萄保鲜作用的比较研究

本实验采用高纯度的丹皮酚和丹皮酚白芨多糖包合物对葡萄果实进行保鲜作用的比较研究,并探讨其作用机制。结果表明:丹皮酚包合物和丹皮酚都能有效的保持贮果的好果率和降低贮果的失重率,明显抑制贮果中总有机酸和VC含量减少以及LOX酶上升的趋势,较大程度上维护贮果细胞中超氧物歧化酶(SOD)的活性。对贮果的保鲜效应与所应用的丹皮酚和包合物的浓度成显著的正相关性。而丹皮酚包合物在贮果的失重率和好果率、酶活性变化等指标的保鲜效果更优于丹皮酚,其原因可能是丹皮酚形成包合物后增加了对O2、光的稳定性,同时白芨多糖包合物在贮果表面可能形成保护性薄膜。     

吹扫捕集-热脱附-气相色谱-质谱联用法分析不同产地香樟叶精油成分及抑菌活性比较

采用吹扫捕集-热脱附-气相色谱-质谱法,分析3个不同产地(广西、江西和安徽)的香樟叶精油成分差异,比较3种香樟叶精油对植物病原真菌的抑制活性。结果表明,从3种不同产地香樟叶精油中检出挥发性成分的数量依次为:江西香樟22种,安徽香樟20种,广西香樟16种。3种香樟叶精油的共有成分主要为萜烯类化合物,相对含量不小于1%的共有成分为月桂烯、β-石竹烯和芳樟醇。芳樟醇的相对含量在3个产地的精油中差异较大,依次为:广西产地(76.97%)江西产地(32.40%)安徽产地(1.39%)。进一步利用全二维气相色谱-飞行时间质谱法,分析广西产地的香樟叶精油成分,结合保留指数,鉴定出44种化合物。抑菌活性结果表明,广西产地的香樟叶精油具有较好抑菌活性,对苹果炭疽菌、番茄灰霉菌和小麦赤霉菌的半抑制浓度值(处理48 h后)分别为:31.74、35.79 mg/L和38.02 mg/L。香樟叶精油中的芳樟醇成分对其抑菌活性具有重要贡献。本研究为香樟叶精油在果蔬防腐保鲜剂及相关产品的研发提供基础。     

短时高浓度二氧化碳处理对冰温贮藏期间葡萄果实软化生理的影响

以‘乍娜’葡萄为试材,考察冰温贮藏条件下不同高浓度外源CO2处理对贮藏过程中葡萄好果率、硬度及软化生理指标的影响,分析各指标间的相关性,以期为葡萄新型无硫保鲜技术的开发提供切实的方法和理论依据。结果表明,10%CO2能够使冰温贮藏过程中葡萄好果率和果实硬度保持在较高水平,有效抑制果实原果胶含量的下降及多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)及β-半乳糖苷酶(β-Gal)活性的升高;贮藏过程中,葡萄果实好果率与果实硬度呈极显著正相关,果实硬度与原果胶含量呈极显著正相关,与PG和β-Gal活性呈极显著负相关。由此可见,适宜浓度短时CO2处理可通过调控葡萄果实中软化相关生理机制,从而抑制果实软化,提高果实贮藏品质。     

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage

BACKGROUND: The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg^?1) and grape seed extract (GSE) (10 g kg^?1) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed. RESULTS: All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO‐GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1–1.1 and 0.1–0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg^?1 GSE + 10 g kg^?1 ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage. CONCLUSION: Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage. Copyright © 2011 Society of Chemical Industry     

荧光假单胞菌ZX对葡萄采后灰霉病的防治

研究荧光假单胞菌（Pseudomonas fluorescens）ZX对葡萄采后灰霉病的防治效果。以“巨峰”葡萄为试材，测定P. fluorescens ZX的控病效果和生长动态，在离体条件下通过孢子萌发观察、挥发性物质抑菌测试、扫描电镜探究其对灰葡萄孢霉（Botrytis cinerea）的防治。结果表明，使用P. fluorescens ZX处理，葡萄果实的发病率仅为24.8%，明显低于对照组（发病率64.67%），病斑直径最小，可以明显抑制B. cinerea孢子萌发、芽管伸长。P. fluorescens ZX产生的挥发性物质具有较强的抑菌效果，并且能对B. cinerea有重寄生作用，破坏菌丝的正常形态。另外，无论是浸泡还是接种处理，P. fluorescens ZX都能在葡萄果实上快速地定殖生长。由此表明，P. fluorescens ZX通过抑制B. cinerea生长来控制葡萄采后灰霉病，为果实采后防腐保鲜提供一种新的选择。     

Control of Aspergillus flavus with essential oil and methanol extract of Satureja hortensis

The essential oil and methanol extract of Satureja hortensis were tested for antifungal activity against Aspergillus flavus in vitro on Petri plates and liquid culture, and under storage conditions. The oil showed strong antifungal activity based on the inhibition zone and minimal inhibitory concentration values against the pathogen on Petri plates assays. The very low concentrations of them also reduced wet and dry mycelium weight of pathogen fungus in liquid culture. When the oils at 25, 12.5 and 6.25 microl/mL concentrations were applied to lemon fruits before seven days of pathogen inoculation on storage conditions, the decay on fruits caused by the pathogen could be prevented completely. The results in this study showed that the essential oil of S. hortensis had strong antifungal activity against pathogen fungi tested. So, the essential oil of S. hortensis could be used for management of this pathogen as a potential source of sustainable eco-friendly botanical fungicides.     

EVALUATION OF AMOMUM SUBULATUM ROXB OIL AS A SOURCE OF BOTANICAL FUNGITOXICANT FOR THE PROTECTION OF MANGO FRUITS FROM FUNGAL ROTTING

The essential oil extracted from the leaves of Amomum subulatum Roxb. (Zingiberaceae) has been evaluated for efficacy in the control of mango fruit rotting due to fungal infections. The essential oil of A. subulatum exhibited absolute antifungal activity against two mango rotting fungi viz. Botryodiplodia theobromae Pat. and Colletotrichum gloeosporioides Penz, the common storage fungi causing stem end rot and anthracnose disease of mango fruits. The oil showed its absolute fungitoxicity at the minimum inhibitory concentration of 500 µL/L. Its fungitoxic potency did not alter even on a high inoculum density of the test fungi. The Amomum oil significantly enhanced the shelf life of mango fruits by controlling anthracnose disease as well as stem end rot for an additional five and six days, respectively. The oil also inhibited pectinase and cellulase enzymes secreted by the test fungi during pathogenesis and exhibited a wide range of fungitoxicity against 13 fungal isolates. Gas chromatography-mass spectrometry analysis of the oil found 1, 8 cineole to be a major component. The LD₅₀ of Amomum oil was found to be 22,070 mg/kg of body weight in mice ( Mus musculus L.) when administered for acute oral toxicity. Keeping in view the side effects of synthetic fungicides, A. subulatum oil may be recommended as a botanical fungitoxicant of plant origin to control the rotting of mango fruits and to enhance their shelf life because of its nonmammalian toxicity and in vivo efficacy.