摘要
通过比较不同制备方法制得的葡萄籽提取物的抗氧化活性,确定葡萄籽提取物的最佳制备方法.将葡萄籽提取物对采后的柑橘进行保鲜处理,研究葡萄籽提取物对柑橘采后贮藏品质的影响.在常温条件下贮藏40 d,测试柑橘的失重率、可滴定酸含量、感官品质、Vc含量、腐烂率等指标,评价葡萄籽提取物对柑橘的保鲜效果.结果表明,超声辅助回流法制备的葡萄籽提取物的抗氧化活性高于超声法和回流法;在相同的贮藏条件下,经过葡萄籽提取物处理的柑橘各项指标均优于未处理的果实.研究所得的葡萄籽提取物具有较好的保鲜效果,有望开发成为相对安全、环保、无公害的果实保鲜剂.
Determined the best preparation method of grape seed extract by comparing the antioxidant activity of grape seed extract prepared by different preparation methods.The grape seed extract was used to preserve the freshness of post-harvest citrus,and the effect of grape seed extract on the post-harvest storage quality of citrus was studied.Stored at room temperature for 40 days,test the weight loss rate,titratable acid content,sensory quality,Vc content,decay rate and other indicators of citrus to evaluate the fresh-keeping effect of grape seed extract on citrus.The results showed that the antioxidant activity of the grape seed extract prepared by the ultrasonic-assisted reflux method is higher than that of the ultrasonic method and the reflux method;under the same storage conditions,the citrus fruits treated with the grape seed extract have better indicators than untreated fruits.The grape seed extract obtained by the research has a good preservation effect and is expected to be developed as a relatively safe,environmentally friendly and pollution-free fruit preservation agent.
作者
尹佳
王玉瑶
谢富忠
刘得鹏
李继锋
YIN Jia;WANG Yuyao;XIE Fuzhong;LIU Depeng;LI Jifeng(School of Biology and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022,China)
出处
《吉林化工学院学报》
CAS
2021年第9期97-101,116,共6页
Journal of Jilin Institute of Chemical Technology
基金
吉林化工学院博士启动基金项目(2020011)
全国大学生生命科学竞赛项目(202153057)。
关键词
葡萄籽提取物
抗氧化活性
柑橘
保鲜剂
grape seed extract
antioxidant activity
citrus
preservative
