不同处理对刺梨黄酮含量及其抑菌活性的影响.pdfVIP

不同处理对刺梨黄酮含量及 其抑菌活性的影响 孙红艳，戚晓阳，王国辉 * ，穆阳杰，王宇娜，卫怡颖 （太原科技大学化学与生物工程学院，山西太原 030021） 摘 要：为了探索不同干燥方式、贮藏时间对刺梨黄酮含量及其抑菌活性的影响，采用冷冻干燥、阴干、恒温鼓风烘烤 3种方式干燥新鲜刺梨果实，并对其黄酮进行分离提取及含量测定，进一步研究此黄酮提取液对大肠杆菌和金黄色 葡萄球菌抑菌活性的影响。结果表明：3种干燥方式处理后的刺梨黄酮含量具有显著差异，冷冻干燥有利于刺梨黄酮 含量和抑菌成分的保留，其黄酮含量最高达 1.998 %，其次是恒温鼓风烘烤和阴干，黄酮含量分别为 1.572 %和 1.330 %； 低温贮藏试验显示随着贮藏时间的延长，刺梨黄酮含量和抑菌活性逐渐降低，鲜果低温贮藏 10 d以上将影响其品质。 关键词：刺梨；黄酮；抑菌活性；干燥方式；贮藏；影响 Influence of Different Treatment on the Total Flavonoid Content and Its Antibacterial Activity in the Fruits of Ross roxburghii Tratt SUN Hong-yan，QI Xiao-yang，WANG Guo-hui * ，MU Yang-jie，WANG Yu-na，WEI Yi-ying （College of Chemical and Biological Engineering，Taiyuan University of Science and Technology， Taiyuan 030021， Shanxi， China） Ａｂｓｔｒａｃｔ： The aim of present work was to study the different drying methods ， different storage times on the in鄄 fluence of the content of total flavone in the fruits of Ross roxburghii Tratt and its antibacterial activity. Freeze drying ， dry in the shade and constant temperature air blast baking technologies on the fresh fruits of Ross rox鄄 burghii Tratt were studied. Results showed that there was siginificant difference among three drying methods in the content of total flavone ， and the freeze drying method was beneficial to the total flavone and antibacterial components ， with the content of flavone 1.998 % ， followed by constant temperature air blast baking and dry in the shade ， being the content of flavone 1.572 % and 1.330 % ， respectively. The results of low temperature storage experiments suggested that the content of total flavone and antibacterial activity reduced gradually with the ex鄄 tension of storage time ， and the quality of Ross roxburghii Tratt will be deteriorated if the time in cold storage beyond 10 days. Ｋｅｙ ｗｏｒｄｓ： Ross roxburghii Tratt ； total flavone ； antibacterial activity ； different drying methods ； storage ； influence 食品研究与开发 Ｆood Research And Development ２０16年 3月 第 37卷第 5期 DOI：10.3969/j.issn.1005-6521.2016.05.001 基金项目： 国家自然基金（31