油莎草总黄酮对牛奶贮藏保鲜作用的影响
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摘要
以油莎草总黄酮为研究对象,探究其纯化工艺、抑菌性及对牛奶贮藏性的影响。采用AB-8大孔树脂纯化油莎草总黄酮,通过考察静态吸附和动态吸附的条件,确定油莎草总黄酮的最佳纯化工艺;采用抑菌圈法研究了油莎草总黄酮对几种常见菌的抑制效应,并将其加入鲜牛乳中,以酸度、菌落总数为考察指标,研究油莎草总黄酮对鲜牛乳贮藏的影响。结果表明,油莎草总黄酮最佳纯化工艺为进样速度1.0 BV/h、进样质量浓度1.0 mg/mL、洗脱剂体积分数70%、洗脱速度1.5 BV/h,在此条件下,油莎草总黄酮的纯度可达(32.63±0.61)%,相比纯化前提高3.5倍;油莎草总黄酮对革兰氏阳性菌抑制作用最强;添加油莎草总黄酮可降低鲜牛乳的菌落总数及牛乳总酸度,且油莎草总黄酮浓度越大,牛乳酸度变化幅度越小。油莎草总黄酮有助于鲜牛乳的贮藏。
Purification process, antibacterial properties of Cyperus esculentus total flavonoids(CETF), and their applications in fresh milk preservation were studied. The AB-8 macroporous resin was used to purify CETF. By examining the conditions of static and dynamic absorption, the optimal conditions to purify CETF was determined. The inhibitory effects of CETF on several common strains were studied using inhibition zone, followed by adding it to fresh milk. The effects of CETF on fresh milk storage were investigated by testing acidity and total number of colonies of milk. The results showed that the optimal purification process for CETF was as follows: injection at 1.0 BV/h, 1.0 mg/mL injection mass, 70% eluent volume, and eluted at 1.5 BV/h. Under this condition, the purity of CETF was(32.63±0.61)%, which was 3.5 times higher than the raw material. The CETF had the strongest inhibitory effect on gram-positive bacteria. The total number of colonies and acidity of milk reduced with CETF. Additionally, the greater the concentration of CETF,the smaller the changes in milk acidity. Overall, CETF has beneficial effects on preserving fresh milk.
Purification process, antibacterial properties of Cyperus esculentus total flavonoids(CETF), and their applications in fresh milk preservation were studied. The AB-8 macroporous resin was used to purify CETF. By examining the conditions of static and dynamic absorption, the optimal conditions to purify CETF was determined. The inhibitory effects of CETF on several common strains were studied using inhibition zone, followed by adding it to fresh milk. The effects of CETF on fresh milk storage were investigated by testing acidity and total number of colonies of milk. The results showed that the optimal purification process for CETF was as follows: injection at 1.0 BV/h, 1.0 mg/mL injection mass, 70% eluent volume, and eluted at 1.5 BV/h. Under this condition, the purity of CETF was(32.63±0.61)%, which was 3.5 times higher than the raw material. The CETF had the strongest inhibitory effect on gram-positive bacteria. The total number of colonies and acidity of milk reduced with CETF. Additionally, the greater the concentration of CETF,the smaller the changes in milk acidity. Overall, CETF has beneficial effects on preserving fresh milk.
引文
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[17] 敬思群,任志艳,马泽鑫,等.响应面法优化超高压提取金鸡菊总黄酮工艺研究[J].食品科技,2013,38(6):214-219.
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[19] 程书朋,张焜,武文敬,等.簕菜叶提取物中总黄酮含量及其抑菌活性研究[J].食品研究与开发,2017,38(18):36-39.
[20] 李超,王乃馨,郑义,等.AB-8型大孔吸附树脂分离纯化大叶金花草总黄酮[J].食品科学,2011,32(16):31-35.
[21] 孟宪军,李颖畅,宣景宏,等.AB-8大孔树脂对蓝莓花色苷的动态吸附与解吸特性研究[J].食品工业科技,2007,29(12):94-96;99.
[22] XI L,MU T,SUN H.Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins.[J].Food Chemistry,2015,172(172):166-174.
[23] 魏珂,肖付刚,何爱丽,等.苦瓜籽黄酮提取及其抑菌性研究[J].农业机械,2012,11(33):94-96.
[24] 项昭保,何从林,任绍光,等.野生橄榄黄酮抑菌效应及其在牛奶保鲜中的应用研究[J].食品工业科技,2004,25(10):69-70.
[2] 瞿萍梅,程治英,龙春林,等.油莎豆资源的综合开发利用[J].中国油脂,2007,32(9):61-63.
[3] 彭爱红,叶鹏,陈素艳,等.食用仙人掌黄酮的超声提取条件及其抗氧化活性的研究[J].食品科学,2006,27(12):527-530.
[4] 任秋蓉,王亚男,王玥,等.密花香薷总黄酮体外抗氧化及抗肿瘤活性研究[J].天然产物研究与开发,2017,29(1):14-21.
[5] 张昊,贺晓龙,邵青,等.山丹鳞茎总黄酮体外抗氧化及抑菌性的研究[J].分子植物育种,2017,15(7):2 804-2 808.
[6] 唐浩国,魏晓霞,李叶,等.竹叶黄酮对小鼠脾细胞免疫的分子机制研究[J].食品科学,2007,28(9):523-526.
[7] 龚志刚,胡红霞,朱笃,等.葛根素对糖尿病大鼠血糖和抗氧化能力的影响[J].食品科学,2006,27(11):498-501.
[8] 孙琛,冯野,谢培,等.沙棘果渣总黄酮的降血脂及降血糖作用[J].世界中医药,2018,13(1):142-145.
[9] 王淑静,李源馨.野菊花总黄酮降血脂作用的实验研究[J].现代食品,2017,2(3):123-125.
[10] 刘晓飞,刘宁,张娜,等.超声波辅助酶法提取甜玉米穗轴黄酮及抑菌性检测[J].食品科学,2014,35(20):79-82.
[11] 张春红,杨悦,许宁,等.野生软枣猕猴桃总黄酮抑菌作用研究[J].食品工业,2012,33(1):113-115.
[12] 梁梓,杜兵,汪淑芳,等.九节龙总黄酮的抑菌作用[J].江苏农业科学,2013,41(6):294-295.
[13] 王赛赛,杨飞飞,聂正兴,等.超声微波双辅助法提取油莎草总黄酮工艺优化[J].食品工业,2014,35(11):189-193.
[14] JING S,WANG S,LI Q,et al.Dynamic high pressure microfluidization-assisted extraction and bioactivities of Cyperus esculentus,(C.esculentus,L.) leaves flavonoids[J].Food Chemistry,2016,192:319-327.
[15] 苏乐萍,王赛赛,敬思群.油莎草醇提物对微循环和抗凝血活性作用初探[J].食品工业,2017,38(11):200-203.
[16] 郭改,菅田田,齐蕊,等.油莎草总黄酮的动态高压微射流辅助提取及其在曲奇饼干中的应用[J].现代食品科技,2017,33(3):184-190.
[17] 敬思群,任志艳,马泽鑫,等.响应面法优化超高压提取金鸡菊总黄酮工艺研究[J].食品科技,2013,38(6):214-219.
[18] 陈凤清,张紫瑶,郑长新,等.丑橘皮总黄酮的提取工艺及抑菌活性研究[J].中国农机化学报,2017,38(1):68-73.
[19] 程书朋,张焜,武文敬,等.簕菜叶提取物中总黄酮含量及其抑菌活性研究[J].食品研究与开发,2017,38(18):36-39.
[20] 李超,王乃馨,郑义,等.AB-8型大孔吸附树脂分离纯化大叶金花草总黄酮[J].食品科学,2011,32(16):31-35.
[21] 孟宪军,李颖畅,宣景宏,等.AB-8大孔树脂对蓝莓花色苷的动态吸附与解吸特性研究[J].食品工业科技,2007,29(12):94-96;99.
[22] XI L,MU T,SUN H.Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins.[J].Food Chemistry,2015,172(172):166-174.
[23] 魏珂,肖付刚,何爱丽,等.苦瓜籽黄酮提取及其抑菌性研究[J].农业机械,2012,11(33):94-96.
[24] 项昭保,何从林,任绍光,等.野生橄榄黄酮抑菌效应及其在牛奶保鲜中的应用研究[J].食品工业科技,2004,25(10):69-70.