摘要
通过对三角梅叶乙醇提取液的抑菌性效果的研究,发现叶乙醇提取液对供试菌大肠杆菌的抑菌效果最好,最低抑菌浓度为125 mg/mL;其次是金黄色葡萄球菌和枯草芽孢杆菌,最低抑菌浓度分别为500 mg/mL和1 000 mg/mL。抑菌圈试验结果与最低抑菌浓度试验结果一致。通过将1 000 mg/mL的叶乙醇提取液与1.25%的壳聚糖溶液以2︰1的体积比混合后用于草莓保鲜时,草莓在贮藏期间的腐烂率、可溶性固形物含量、VC含量及可溶性糖含量的变化幅度小,有较好的保鲜效果,而失重率则是在3︰1的体积比条件下效果较好。
Alcoholic extract of leaves of Bougainvillea spectabilis Willd has the best antibacterial effect on E.coli, the minimum inhibitory concentration is 125 mg/mL, and secondly, are S.aureus and B.subtilis, the minimum inhibitory concentrations are 500 mg/mL and 1 000 mg/mL respectively. This result is consistent with the results of antibacterial experiments. When mixing 1 g/mL of alcoholic leaves extract and 1.25% chitosan solution with volume ratio of 2︰1 which are used as strawberries preservation solutions, change range of the rotting rate, soluble solids contents, VC contents and soluble sugar contents of strawberries during the storage period are small, which means a better keeping-fresh effect. When volume ratio is 3︰1, the effect of weight loss rate of strawberries is better.
出处
《食品工业》
CAS
北大核心
2016年第10期126-129,共4页
The Food Industry
关键词
三角梅叶
乙醇提取液
壳聚糖
草莓
保鲜
leaves of Bougainvillea spectabilis Willd plant
alcoholic extracting solution
chitosan
strawberry
keep-freshing
