杨梅叶中抑菌成分的筛选及分离纯化

为探寻杨梅叶中有抑菌作用的有效成分,以抑菌率作为筛选活性成分的指标,对杨梅叶的醇提物依次采用多级有机溶剂分步萃取、大孔吸附树脂柱层析、凝胶Sephadex LH20柱层析等分离手段进行逐级分离纯化,在分离的每一阶段对分离所得各个组分进行活性定量评估,并追踪活性强的组分,最后将所得组分经HPLC检测,可以得到较为单一的组分。     

深红酵母摇瓶发酵生产β-胡萝卜素工艺条件的研究

探讨了利用深红酵母摇瓶发酵生产β-胡萝卜素的工艺条件,主要从培养基配方、培养条件以及破壁方法等三个方面进行了优化研究。通过多因素实验确定了深红酵母的最佳培养基配方为:葡萄糖4%,蛋白胨0.7%,酵母膏0.3%,Ca2+0.02%,维生素B23.5 mg/L,优化后β-胡萝卜素产量提高了12.24%;最佳培养条件为:温度28℃,pH 6.0,接种量6%,装液量80 mL/250 mL,优化后β-胡萝卜素产量提高了20.11%;最佳的破壁方法是酸热法。     

高压脉冲电场技术在杨梅保鲜中的应用研究

高压脉冲电场灭菌技术是国际上研究较为热门的非热灭菌技术之一。实验目的是探讨高压脉冲电场技术用于杨梅保鲜的可行性。工作电压100kV的高压脉冲电场由本实验室研制,将新鲜杨梅置于高压脉冲电场产品处理室中,设置不同电场参数(脉宽、频率、电场作用时间)对杨梅进行处理,通过分析对照组和处理组杨梅的pH变化以及气味、色泽等感官指标的变化来验证高压脉冲电场对杨梅的保鲜效果。结果显示影响杨梅保鲜的最主要因素是电场脉冲宽度,最佳的参数组合是脉宽10μs,频率80Hz,作用时间10s。结论:高压脉冲电场对杨梅保鲜有一定的效果。     

杨梅的综合研究与利用

对杨梅的营养保健、生物学特性、化学成分及其开发利用的研究进展进行了介绍,以推动开发利用我国丰富的杨梅资源。     

杨梅乳酸菌饮料的研制

以杨梅和鲜乳为主要原料,杀菌后接种乳酸菌进行发酵,进而调配成杨梅乳酸菌饮料,通过各种实验对其工艺进行优化,确定出产品的最佳配方。     

Nutritional composition of underutilized bayberry (Myrica rubra Sieb. et Zucc.) kernels

The kernels of five bayberry cultivars (Biqi, Zaodamei, Ding-ao, Dongkui and Wandao), grown in Zhejiang Province, China, were analyzed for their proximate composition, protein fractionation, amino acid profile, fatty acid composition and mineral contents. The antinutritive compounds, tannin and cyanide, were also quantified. These bayberry kernels possessed 25.0–27.64% DW protein. A majority of storage protein in bayberry kernels was of the globulin form. The kernel protein was rich in methionine, arginine, aspartic and glutamic acids while limiting amino acid was lysine. The most outstanding feature was the abundant fat content (62.5–68.1% DW) of kernels. Approximately 84.9–90.1% of the fatty acids were unsaturated with oleic acid (43.3–50.7%) and linoleic acid (34.1–46.8%). Bayberry kernels were good sources of magnesium, potassium and calcium. These results may offer a scientific basis for use of the under-exploited bayberry seeds.     

Harpin_(Ea)蛋白制剂对葡萄、杨梅产量及品质的影响

Messenger对藤捻葡萄,巨峰葡萄和丁岙杨梅的生长以及品质试验表明,能够显著地促进葡萄叶重和叶面积增加,促进春梢伸长,提高单果重和单株产量,并且使成熟期提早7-8 d;也能够促进杨梅果柄生长。能显著改善巨峰葡萄、丁岙杨梅的品质,各处理的总糖、还原糖、维生素C以及固形物等均有提高,使用浓度以30 mg/ml为最佳。     

杨梅核仁油的理化指标和脂肪酸成分分析

采用索氏提取法提取杨梅核仁油,并测定了杨梅核仁油的常见理化指标,同时采用GC-MS法分析了杨梅核仁油中的脂肪酸成分。结果表明,杨梅核仁油的提取率为67%,杨梅核仁油的折光率为1.471,酸价为0.416mg/g,过氧化值为0.023。GC-MS分析共检测出9种脂肪酸,不饱和脂肪酸总含量为85.63%,亚油酸含量为40.36%。     

Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source

Bayberry (Myrica rubra Sieb. et Zucc.) kernel protein isolate (BKPI) was isolated from bayberry kernel defatted flour (BKDF) by isoelectric precipitation. BKPI was evaluated for chemical composition and selected functional properties with defatted kernel flour as reference. BKPI contained over 90% dry weight (DW) of protein versus 60.5% DW of protein in BKDF. It possessed a well-balanced amino acid composition according to the FAO/WHO reference except for a low content of lysine. BKPI had a solubility profile similar to that of BKDF, with minimum solubility observed at pH 4.0 and maximum solubility at pH 12.0. BKPI exhibited minimum foaming capacity (FC) (31.1%) and maximum foaming stability (FS) (72.7%) at pH 4.0. Minimum emulsifying capacity (EC) and emulsifying stability (ES) of BKPI and BKDF were observed at pH 4.0. BKPI had a least gelation concentration of (LGC) of 6% (w/v) at pH 4.0. Results indicated that bayberry kernel has potential to be exploited as a new protein source in China.     

杨梅渣红色素酸水提取和精制工艺

以新鲜杨梅渣为原料,利用正交试验法确定酸水提取杨梅渣红色素最佳工艺条件为料液比1:12(g/mL)、提取温度60℃、提提时间4h、pH1.5盐酸。采用离子交换树脂法对色素进行精制,在供试的5种树脂中D002的精制效果最好;通过静态吸附、解吸实验以及动态吸附实验,确定D002离子交换树脂精制杨梅渣红色素的工艺条件为杨梅渣红色素吸光度0.5～1、色素pH2～3、25℃左右、吸附时间1.5h、上样流速3BV/h。