酒泉枸杞营养成分及抑菌性分析
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摘要
以酒泉枸杞为研究对象,选取3个等级的枸杞测定其营养成分,各等级枸杞外形个大肉厚,品相上佳,蛋白质含量高,糖分含量高,脂肪含量低,主要活性成分有枸杞多糖、甜菜碱、总酚。通过体外模拟胃消化法研究枸杞提取物对4种常见肠道致病菌的抑制作用。结果表明:通过体外模拟胃液消化,枸杞提取液对4种肠道致病菌有抑制作用,且抑菌能力为鼠伤寒沙门氏菌>铜绿假单胞菌≥大肠埃希氏菌>金黄色葡萄球菌。
Jiuquan wolfberry was used as the research object to determination of three grades of nutrients. The appearance of a large wolfberry grade flesh,good quality,and the protein content was high,the sugar content was high,and the fat content was low,the main active ingredients were Lycium barbarum polysaccharides,betaine and total phenols. The inhibitory effect of Lycium barbarum extract on 4 common enteric pathogens was studied by simulating gastric digestion in vitro. Results showed that digestion of gastric juice in vitro,Lycium barbarum extract had antibacterial effects on four intestinal pathogens,and the inhibitory effect followed the descending order of Salmonella typhimurium > Pseudomonas aeruginosa≥Escherichia coli > Staphylococcus aureus.
Jiuquan wolfberry was used as the research object to determination of three grades of nutrients. The appearance of a large wolfberry grade flesh,good quality,and the protein content was high,the sugar content was high,and the fat content was low,the main active ingredients were Lycium barbarum polysaccharides,betaine and total phenols. The inhibitory effect of Lycium barbarum extract on 4 common enteric pathogens was studied by simulating gastric digestion in vitro. Results showed that digestion of gastric juice in vitro,Lycium barbarum extract had antibacterial effects on four intestinal pathogens,and the inhibitory effect followed the descending order of Salmonella typhimurium > Pseudomonas aeruginosa≥Escherichia coli > Staphylococcus aureus.
引文
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[16]Alam M A,Subhan N,Rahman M M,et al.Effect of citrus flavonoids,naringin and naringenin,on metabolic syndrome and their mechanisms of action[J].Advances in Nutrition:an International Review Journal,2014,5(4):404-417.
[2]Cheng J,Zhou Z,Sheng H,et al.An evidence-based update on the pharmacological activities and possible molecular targets of Lycium barbarum polysaccharides[J].Drug Design Developmen and Therapy,2015,9(default):33-78.
[3]Pottera TO.Goji(Lycium barbarum and L-chinense):phytochemistry,pharmacology and safety in the perspective of traditional uses and recent popularity[J].Planta Medica,2010,76(1):7-19.
[4]王益民,张珂,许飞华,等.不同品种枸杞子营养成分分析及评价[J].食品科学,2014,35(1):34-38.
[5]国家质量监督检验检疫总局,中国国家标准化管理委员会.枸杞:GB/T 18672-2014[S].北京:中国标准出版社,2014.
[6]国家药典委员会.中国药典:一部[M].北京:中国医药科技出版社,2015:249-251.
[7]Deetae P,Parichanon P,Trakunleewatthana P,et al.Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas[J].Food Chemistry,2012,133(3):953-959.
[8]国家质量监督检验检疫总局,中国国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T8313-2008[S].北京:中国标准出版社,2008.
[9]袁清霞,吴凡.鼎湖麟伞菌胞外多糖在体外3种模拟消化液中的消化作用[J].食品科学,2016,37(5):72-77.
[10]孙桂菊,左平国.枸杞多糖功效研究及应用状况[J].东南大学学报(医学版),2010,29(2):209-215.
[11]王晓菁,吴燕,王黎明.固相萃取-高效液相色谱法测定枸杞中甜菜碱[J].食品科学,2010,31(8):199-200.
[12]杨小兰,袁娅,郭晓晖,等.超高压处理对不同品种猕猴桃浆多酚含量及其抗氧化活性的影响[J].食品科学,2013,34(1):73-77.
[13]腾威,李倩,柳亦博,等.食品中微生物危害控制与风险评估[M].北京:化学工业出版社,2012:6-7.
[14]郑怡,陈晓清,等.8种蕨类植物多糖提取物抑菌效果的研究[J].福建师范大学学报(自然科学版),2005(2):99-102.
[15]从彦丽,彭梦雪.柑橘在体外模拟胃肠消化过程中总多酚、总黄酮及总抗氧化活性的变化规律[J].食品科学,2016,37(17):96-103.
[16]Alam M A,Subhan N,Rahman M M,et al.Effect of citrus flavonoids,naringin and naringenin,on metabolic syndrome and their mechanisms of action[J].Advances in Nutrition:an International Review Journal,2014,5(4):404-417.