摘要
为研究紫色马铃薯花青素的抑菌性及其对草莓保鲜的作用,考察了紫色马铃薯花青素对大肠杆菌、金黄色葡萄球菌、青霉菌和酵母菌的抑菌能力、最低抑菌浓度和紫色马铃薯花青素与山梨酸钾、对羟基苯甲酸乙酯及其混合液的抑菌效果;测定紫色马铃薯花青素对室温贮藏条件下的草莓失重率、腐败率、可溶性固形物含量和菌落总数的影响。结果表明:紫色马铃薯花青素的抑菌能力为金黄色葡萄球菌>大肠杆菌>青霉菌>酵母菌;对四种菌的最低抑菌浓度分别为5.625、11.25、22.5和45 mg/mL。25 mg/mL紫色马铃薯花青素+0.5μg/mL对羟基苯甲酸乙酯混合液处理组草莓的失重率、腐败率显著低于对照CK(P<0.05),可溶性固形物含量显著高于对照CK(P<0.05),菌落总数极显著低于对照CK(P<0.0001)。保鲜能力为对羟基苯甲酸乙酯+花青素>对羟基苯甲酸乙酯>花青素>对照。综上,紫色马铃薯花青素具有一定的抑菌和保鲜效果,但效果差于对羟基苯甲酸乙酯,与其联合使用效果最佳。
In order to study the bacteriostasis of purple potato anthocyanin and its effect on strawberry fresh-keeping, the bacteriostasis of purple potato anthocyanin to Escherichia coli, Staphylococcus aureus, Penicillium and yeast, the lowest bacteriostasis concentration and the bacteriostasis of purple potato anthocyanin to potassium sorbate, ethylparaben were analyzed;the effects of purple potato anthocyanin on the weight loss rate, spoilage rate, soluble solid content and total number of colony of strawberry stored at room temperature were determined. The results showed that the antibacterial ability of purple potato anthocyanin was Staphylococcus aureus>E.coli>Penicillium>yeast;the minimum inhibitory concentrations for the four bacterias were 5.625, 11.25, 22.5 and 45 mg/mL, respectively. The weight loss and spoilage rate of strawberries in the 25 mg/mL purple potato anthocyanin+0.5 μg/mL ethylparaben treatment group were significantly lower than those of the control CK(P<0.05), and the soluble solid content was significantly higher than that of the control CK(P<0.05), the total number of colonies was extremely significantly lower than the control CK(P<0.0001). The freshkeeping ability was ethylparaben+anthocyanins>ethylparaben>anthocyanins>control. In summary, the purple potato anthocyanin had certain antibacterial and fresh-keeping effects, but the effect was worse than that of ethylparaben, and the combination with it had the best effect.
作者
张海霞
包良
ZHANG Haixia;BAO Liang(Hohhot Vocational College,Hohhot 010051,China;National Medicine Innovation Center of Inner Mongolia Medical University,Key Laboratory of Chinese and Mongolian Medicine of Inner Mongolia,Hohhot 010010,China)
出处
《食品工业科技》
CAS
北大核心
2021年第24期293-298,共6页
Science and Technology of Food Industry
基金
内蒙古高等学校科学研究项目(NJZY19289)
呼和浩特市科学技术局科技计划项目(2018-农-11)。
关键词
紫色马铃薯
花青素
抑菌性
草莓
保鲜
purple potato
anthocyanin
antibacterial
strawberry
fresh-keeping
