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香蕉皮单宁的提取及其提取物的抑菌抗氧化活性 总被引:1,自引:0,他引:1
《食品与发酵工业》2014,(11):253-259
以香蕉皮为原料,采用微波提取法,以单宁提取率为评价指标,在单因素试验基础上,通过响应面法优化了香蕉皮单宁提取工艺;滤纸片法测定了单宁对细菌、霉菌和酵母菌的抑菌性能;通过对O-2·和·OH的清除能力,确定了香蕉皮单宁的抗氧化能力。结果表明:香蕉皮单宁微波提取的最优工艺条件为,乙醇体积分数75%、提取时间为80 s、微波功率375 W、料液比1∶30(g∶m L),在此条件下单宁的提取率为87.04%;抑菌试验结果显示,香蕉皮单宁对大肠杆菌、金黄色葡萄球菌、根霉、青霉及酵母菌都有一定的抑菌效果,对大肠杆菌的最低抑菌浓度为0.78 mg/m L,金黄色葡萄球菌和酵母菌为6.25 mg/m L,霉菌为1.56 mg/m L;香蕉皮单宁对超氧阴离子自由基和羟自由基具有较好的清除能力,并在低浓度时(<1.0 mg/m L)抗氧化性要高于Vc,在浓度为1.8mg/m L时,香蕉皮单宁对超氧阴离子和羟自由基的清除率可达(66.04±3.926)%和(73.14±4.128)%。 相似文献
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为了开发植物多酚类天然抗氧化剂,本试验以单宁产率为指标,利用响应面试验优化超声波法提取香蕉皮单宁工艺(超声功率、超声时间、料液比、乙醇浓度),并对其抗氧化性以及油脂保护率进行测定。结果表明,超声波法的最优萃取参数为超声功率430 W,超声时间40 min,料液比1:42 g/mL,乙醇浓度66%,此时单宁产率1.87%。随着单宁浓度增加,DPPH、超氧阴离子和羟基自由基清除率不断增加,单宁提取物对DPPH、超氧阴离子和羟基自由基清除率的半抑制浓度分别为0.300、1.185、0.730 mg/mL,其中DPPH和羟基自由基半抑制浓度低于VC阳性对照组;随着单宁提取物添加量增加,大豆油加速氧化过程中过氧化值显著降低(P<0.05),在96 h油脂保护率较高;并且单宁添加量0.04%时,大豆油过氧化值最低,此时油脂保护率显著高于单宁添加量0.02%与0.06%(P<0.05)。因此单宁提取物能够起到抑制油脂氧化的作用。 相似文献
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以食醋、花椒、生姜、大蒜、桂皮5种家庭生活常见的调味品为研究对象,用常温直接研磨(生姜、大蒜)和水蒸气蒸馏法(桂皮、花椒)的方法制备提取液,以3种常见食源性致病菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为供试菌,采用滤纸片法进行体外抑菌实验,并确定它们的最小抑菌浓度(MIC)。5种物质对金黄色葡萄球菌的抑制效果为大蒜生姜食醋桂皮花椒,对大肠杆菌的抑制效果为生姜大蒜食醋桂皮,花椒对大肠杆菌几乎无抑菌性,对枯草芽孢杆菌的抑制效果为大蒜花椒桂皮,食醋和生姜对枯草芽孢杆菌几乎没有抑菌性。5种调味品中大蒜的抗菌谱最广,5种调味品作为抗菌食品可以经常食用。 相似文献
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对香蕉皮色素的稳定性研究,结果表明:褐变香蕉皮色素稳定性比新鲜香蕉皮强,光照会加快色素分解;温度升高破坏色素的稳定性,在酸度呈中性的环境下稳定,并在具有抗氧化剂的基质中其稳定性很好. 相似文献
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乳酸菌(Lactic Acid Bacteria)是一类能发酵碳水化合物产生乳酸的细菌,他广泛应用于发酵食品中,是发酵蔬菜中的有益菌群。乳酸菌的抑菌功能是通过产生各种代谢产物包括酸性物质、二氧化碳、过氧化氢和细菌素等来实现的。通过分析发酵蔬菜中微生物菌群结构的组成,介绍了乳酸菌对病原菌和腐败菌的抑制作用特点及作用机理,旨在为乳酸菌制品的加工、储藏提供理论依据,更好地将乳酸菌这一益生菌应用于各类食品加工的实践操作中。 相似文献
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The microstructure and tannin content of banana fruit and their likely influence on juice extraction
William Kyamuhangire Trygve Krekling Elisabeth Reed Robert Pehrson 《Journal of the science of food and agriculture》2006,86(12):1908-1915
Extraction of banana juice using the traditional physical method is limited to Mbidde banana cultivars. Most other banana cultivars (including Matooke cultivars) do not produce juice by this method. A study of the microstructure and tannin content of banana fruit (Mbidde and Matooke cultivars) was carried out in order to understand the underlying factors in the juice extraction process and develop a working hypothesis to explain the mechanism of juice separation. Microscopic examination of pulp sections of Mbidde bananas revealed that their microstructure contained many more intensely stained and larger laticifer cells than pulp tissues of Matooke cultivars. On ripening, the intensity of staining of laticifer cells in Mbidde fruit appeared to increase, while there was limited or no staining in fruit of Matooke cultivars. There was also higher tannin content in Mbidde than in Matooke bananas at both unripe and ripe stages. The high tannin concentration corresponding to the unique presence of high numbers of laticifer cells in fruit of Mbidde cultivars suggests that the ability of the bananas to release juice is linked to tannins. During juice extraction the physical working of the banana pulp ruptures the laticifer cells, resulting in the release of tannins that interact with celluloses, hemicelluloses, proteins and, most importantly, pectins to form insoluble complexes, thus facilitating juice release. Copyright © 2006 Society of Chemical Industry 相似文献
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以香蕉皮为原料,氢氧化钠为催化剂,氯乙酸为醚化剂,制备了羧甲基纤维素。考察了NaOH用量、醚化时间、醚化温度、碱化时间、乙醇用量对羧甲基纤维素取代度的影响。通过PB筛选,确定NaOH用量、氯乙酸用量和醚化温度为继续优化的影响因素。在单因素实验基础上,采用响应面法进一步优化了制备羧甲基纤维素工艺参数。结果表明,制备羧甲基纤维素的最佳工艺参数为:m(纤维素):m(NaOH)=1:1.5 (g·g-1)、m(纤维素):m(氯乙酸)=1:1.9 (g·g-1)、醚化温度80 ℃。羧甲基纤维素取代度的平均值为1.23。通过红外光谱分析可知羧甲基纤维素制备完成。 相似文献
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Suwimol Chockchaisawasdee Naiyatat Poosaran 《Journal of the science of food and agriculture》2013,93(1):180-186
BACKGROUND: Banana is one of the important crops native to tropical Southeast Asia. Since overproduction frequently leads to excessive waste of produce, alternative uses are continuously sought in order to utilise fruits at all stages of maturity. The aim of this study was to investigate the production of isomaltooligosaccharides (IMOs) from banana flour. RESULTS: Banana slurries liquefied by Termamyl SC and saccharified by either Fungamyl 800 L or barley β‐amylase were used for IMO synthesis by Transglucosidase L. After 12 h of transglucosylation, maximum IMO yields of 76.67 ± 2.71 and 70.74 ± 4.09 g L?1 respectively were achieved. Although the yields were comparable, the IMO profiles obtained through the use of the two saccharification enzymes were different. Glucose and maltose were removed by 10 g L?1 bakers' yeast fermentation for 12 h. Regarding total sugars, the final IMO mixture was composed of 53% isomaltotriose, 21% isomaltotetraose and 26% maltooligoheptaose and larger oligomers. CONCLUSION: Banana flour could be used as a potential raw material for IMO synthesis. Copyright © 2012 Society of Chemical Industry 相似文献
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芡实种皮总鞣质的提取及含量测定 总被引:3,自引:0,他引:3
为综合利用芡实种皮,采用正交实验法探讨了芡实种皮中鞣质的提取工艺,并用分光光度法测定了芡实种皮总鞣质的含量.结果表明,常温下提取芡实种皮鞣质的最佳工艺为:以蒸馏水作提取刺,酸度控制在pH为6,浸泡过夜后超声波辅助提取,超声波功率为300W,料液比1:50,超声浸提20min.鞣质总含量测定结果为3.62%,表明芡实种皮具有一定的利用价值. 相似文献