阔叶凤尾蕨提取工艺优化及对鲜切苹果保鲜的影响
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摘要
以总萜含量为指标,利用单因素和正交实验优化阔叶凤尾蕨中总萜最佳提取工艺,用总萜含量为0、2、4、8 mg/m L的阔叶凤尾蕨提取液浸泡鲜切苹果,从失重率、硬度、褐变值、抗坏血酸(Vc)含量、可溶性固形物、可滴定酸含量、菌落总数及感官评定等方面评价其对鲜切苹果的保鲜效果。结果显示,总萜最佳提取工艺为以95%乙醇为提取剂,料液比1∶15(g∶m L),75℃下提取2 h,阔叶凤尾蕨提取物总萜含量为1. 39 mg/g。阔叶凤尾蕨提取液处理鲜切苹果结果表明,阔叶凤尾蕨提取液可减缓鲜切苹果失重率及硬度的下降,延缓鲜切苹果Vc含量、可滴定酸含量及可溶性固形物的下降,抑制贮藏期间苹果表面微生物的生长,较好地维持了鲜切苹果的感官品质,4 mg/m L阔叶凤尾蕨提取液保鲜鲜切苹果效果最佳。
To study the ethanol reflux extraction technology of total triterpenoids from Pteris esquirolii Christ.Methods single factor and orthogonal test were used to investigate the optimal extraction conditions of total triterpenoids determined by UV-spectrophotometry with ursolic acid as a standard. The effects of soaking with Pteris esquirolii Christ extract( containing 2,4,8 mg/m L triterpenoids) on quality maintenance of fresh-cut‘Red Fuji'apples were evaluated by monitoring changes in the color,firmness,weight loss,vitamin C content,soluble solids,total bacterial count and sensory quality during storage 4 ℃. The optimal extraction process consists of 1∶ 15 with 95% ethanol to solid-liquid ratio was used for 2 h at 75 ℃,the maximum triterpenoids extraction rate was 1. 39 mg/g. The results of soaking with Pteris esquirolii Christ extract( containing 2,4,8 mg/m L triterpenoids) on quality maintenance of freshcut ‘Red Fuji'apples show that all concerntration Pteris esquirolii Christ extract soaking effectively inhibited the decreases in the contents of soluble solids,titratable acid and vitamin C,retarded in the reduction in weight loss and firmness,suppressed the growth of microorganisms on the surface of apples,and greatly preserved the quality of freshcut apples. Nevertheless,the soaking with 4 mg/m L Pteris esquirolii Christ extract was more effective.
To study the ethanol reflux extraction technology of total triterpenoids from Pteris esquirolii Christ.Methods single factor and orthogonal test were used to investigate the optimal extraction conditions of total triterpenoids determined by UV-spectrophotometry with ursolic acid as a standard. The effects of soaking with Pteris esquirolii Christ extract( containing 2,4,8 mg/m L triterpenoids) on quality maintenance of fresh-cut‘Red Fuji'apples were evaluated by monitoring changes in the color,firmness,weight loss,vitamin C content,soluble solids,total bacterial count and sensory quality during storage 4 ℃. The optimal extraction process consists of 1∶ 15 with 95% ethanol to solid-liquid ratio was used for 2 h at 75 ℃,the maximum triterpenoids extraction rate was 1. 39 mg/g. The results of soaking with Pteris esquirolii Christ extract( containing 2,4,8 mg/m L triterpenoids) on quality maintenance of freshcut ‘Red Fuji'apples show that all concerntration Pteris esquirolii Christ extract soaking effectively inhibited the decreases in the contents of soluble solids,titratable acid and vitamin C,retarded in the reduction in weight loss and firmness,suppressed the growth of microorganisms on the surface of apples,and greatly preserved the quality of freshcut apples. Nevertheless,the soaking with 4 mg/m L Pteris esquirolii Christ extract was more effective.
引文
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[10]张美芳,何玲,冯金霞,等.银杏叶提取液复合涂膜对鲜切苹果品质的影响[J].食品科学,2014,35(10):263-267.
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[17]叶华,龚先玲,李立,等.半边旗有效成分5F对腹膜炎小鼠血清NO和细胞因子的影响[J].药学研究,2014,33(12):683-685.
[18] HICHRI F,BEN J H,CHERIAA J,et al. Antibacterial activities of a few prepared derivatives of oleanolic acid and of other natural triterpenic compounds[J]. CR Chimie,2003,6(4):473-483.
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[20]范世锦,郑雅元,吕应年,等.优化刺齿凤尾蕨抗癌二萜的超声提取工艺[J],中国实验方剂学杂志,2012,18(11):49-51.
[21]姜爱丽,钟璐,胡文忠,等. 3种褐变抑制剂对减轻鲜切苹果褐变效果的影响[J].食品与发酵工业,2010,36(7):45-48.
[22]潘秀娟,屠康.红富士苹果采后品质变化的破坏与非破坏检测研究[J].西北农林科技大学学报(自然科学版),2004,32(9):38-46.
[23] PILAR H M,EVA A,VALERIA D V,et al. Effect of chitosan coating combined with postharvest calcium treatment on strawberry(Fragaria ananassa)quality during refrigerated storage[J]. Food Chemistry,2008,110(2):428-435.
[24]罗平.饮料分析与检验[M].北京:中国轻工业出版社,1992.
[25]李华,卫敏,陈俙妍,等.珊瑚菌总萜提取工艺研究[J].时珍国医国药,2012,23(4):950-951.
[26]郭宽.胡萝卜鲜切技术及其生理变化研究[D].杨凌:西北农林科技大学,2005:20-30.
[27]江才伦,彭良志,雷霆,等.柑桔单果间和果实不同部位的可溶性固形物含量差异[J].中国南方果树,2006,35(28):3-5.
[28]曾文兵,段学辉,王锦,等.可食性复合涂膜保鲜剂对延长鲜切苹果货架期的研究[J].食品科学,2006,27(2):262-265.
[29] CHIABRANDO V,GIACALONE G. Maintaining quality of fresh-cut apple slices using calcium ascorbate and stored under modified atmosphere[J]. Acta Alimentaria,2013,42(2):245-255.
[30] FRANCESCA T,LUCIA G,ROSSANO M,et al. Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices[J]. Journal of the Science of Food and Agriculture,2012:1-9.
[2] CORTELLINO G,GOBBI S,BIANCHI G,et al. Modified atmosphere packaging for shelf life extension of fresh-cut apples[J]. Trends in Food Science and Technology,2015,46(2):320-330.
[3] ZHELYAZKOV S F. Shelf-life extension of fresh-cut apple cubes with chitosan coating[J]. Bulgarian Journal of Agricultural Science,2014,20(3):536-540.
[4] SHENG J W,CHEN J H. Using pullulan-based edible coatings to extend shelf-life of fresh-cut ‘Fuji’ apples[J]. International Journal of Biological Macromolecules,2013,55:254-257.
[5] HUQUE R,WILLS R B H,PRISTIJONO P. Effect of nitric oxide(NO)and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning[J]. Postharvest Biology and Technology,2013,78:16-23.
[6] PAN S Y,CHEN C H,LAI L S. Effect of tapioca starch/decolorized hsian-tsao leaf gum-based active coatings on the qualities of fresh-cut apples[J]. Food and Bioprocess Technology,2013,6:2 059-2 069.
[7] GIOVANNA G,VALENTINA C. Effect of different treatments with calcium salts on sensory quality of fresh-cut apple[J]. Journal of Food and Nutrition Research,2013,52(2):79-86.
[8]马修钰,王建清,王玉峰,等.果蔬保鲜方法概述[J].中国果菜,2016,36(6):4-9.
[9]何首林,何军,高保卫,等. 28种植物提取物对苹果、番茄防腐保鲜活性研究[J].西北林学院学报,2012,27(6):115-119.
[10]张美芳,何玲,冯金霞,等.银杏叶提取液复合涂膜对鲜切苹果品质的影响[J].食品科学,2014,35(10):263-267.
[11]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜研究[J].食品科学,2013,34(4):236-240.
[12]高保卫,廖珏,董艳玲,等.不同中药提取物对苹果采后保鲜活性筛选[J].天然产物研究与开发,2016,28(11):1 718-1 723.
[13]龚先玲,陈志红,梁念慈,等.凤尾蕨属植物化学成分及药理活性研究进展[J].中国中药杂志,2007,32(14):1 382-1 387.
[14] WANG T C,TI M C,YANG C C,et al. Free radicalscavenging activity of aqueous extract of Pteris multifida Poiret[J]. Fitoterapia,2007,78(3):248-249.
[15]管玉格,胡文忠,石玉生,等.凤尾蕨属植物中萜类成分及其生物活性研究进展[J].中国实验方剂学杂志,2018,24(3):219-217.
[16] WEI H A,LIAN T W,TU Y C,et al. Inhibition of lowdensity lipoprotein oxidation and oxidative burst in polymorpho nuclear neutrophils by caffeic acid and hispidin derivatives isolated from sword brake fern(Pterisensiformis Burm.)[J]. J Agric Food Chem,2007,55(26):10 579.
[17]叶华,龚先玲,李立,等.半边旗有效成分5F对腹膜炎小鼠血清NO和细胞因子的影响[J].药学研究,2014,33(12):683-685.
[18] HICHRI F,BEN J H,CHERIAA J,et al. Antibacterial activities of a few prepared derivatives of oleanolic acid and of other natural triterpenic compounds[J]. CR Chimie,2003,6(4):473-483.
[19]胡君.三萜骨架功能分子的合成与性能研究[D].北京:清华大学,2011:1-15.
[20]范世锦,郑雅元,吕应年,等.优化刺齿凤尾蕨抗癌二萜的超声提取工艺[J],中国实验方剂学杂志,2012,18(11):49-51.
[21]姜爱丽,钟璐,胡文忠,等. 3种褐变抑制剂对减轻鲜切苹果褐变效果的影响[J].食品与发酵工业,2010,36(7):45-48.
[22]潘秀娟,屠康.红富士苹果采后品质变化的破坏与非破坏检测研究[J].西北农林科技大学学报(自然科学版),2004,32(9):38-46.
[23] PILAR H M,EVA A,VALERIA D V,et al. Effect of chitosan coating combined with postharvest calcium treatment on strawberry(Fragaria ananassa)quality during refrigerated storage[J]. Food Chemistry,2008,110(2):428-435.
[24]罗平.饮料分析与检验[M].北京:中国轻工业出版社,1992.
[25]李华,卫敏,陈俙妍,等.珊瑚菌总萜提取工艺研究[J].时珍国医国药,2012,23(4):950-951.
[26]郭宽.胡萝卜鲜切技术及其生理变化研究[D].杨凌:西北农林科技大学,2005:20-30.
[27]江才伦,彭良志,雷霆,等.柑桔单果间和果实不同部位的可溶性固形物含量差异[J].中国南方果树,2006,35(28):3-5.
[28]曾文兵,段学辉,王锦,等.可食性复合涂膜保鲜剂对延长鲜切苹果货架期的研究[J].食品科学,2006,27(2):262-265.
[29] CHIABRANDO V,GIACALONE G. Maintaining quality of fresh-cut apple slices using calcium ascorbate and stored under modified atmosphere[J]. Acta Alimentaria,2013,42(2):245-255.
[30] FRANCESCA T,LUCIA G,ROSSANO M,et al. Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices[J]. Journal of the Science of Food and Agriculture,2012:1-9.