文献类型：期刊文献

中文题名：番石榴黄酮类提取物的保鲜应用

英文题名：Preservation Application of Guava Flavonoids

作者：曹湛慧[1];黄和[1,2];刘子聪[1];程嘉怡[1]

机构：[1]广东海洋大学食品科技学院;[2]广东海洋大学分析测试中心

年份：2019

卷号：0

期号：10

起止页码：5

中文期刊名：农产品加工

外文期刊名：Farm Products Processing

基金：湛江市科技攻关计划项目(2015B01014);国家级大学生创新创业训练计划项目(201510566006);广东海洋大学大学生创新创业训练计划项目(CXXL2015006)

语种：中文

中文关键词：番石榴;黄酮类物质;超声波辅助提取;聚酰胺柱层析柱;保鲜应用

外文关键词：guava;flavonoids;ultrasonic assisted extraction;polyamide column chromatography column;application of preservation

中文摘要：以番石榴果实为原料,通过超声波辅助提取黄酮类物质,采用聚酰胺柱层析柱对黄酮类粗提物进行纯化,研究粗提物及纯化物在4℃冷藏条件下对虾肉糜、鱼肉糜的保鲜效果。以感官评价、pH值、挥发性盐基氮(TVB-N)和菌落总数为评价指标,以质量分数为0.15%的山梨酸钾溶液组为阳性对照。结果表明,0.5%番石榴黄酮类粗提物和纯化物能有效减缓虾肉糜、鱼肉糜感官品质的下降进程,降低挥发性盐基氮值,抑制腐败菌的增长,有效延长虾肉糜、鱼肉糜的保质期。番石榴黄酮类纯化物保鲜效果优于粗提物,可作为一种天然防腐剂使用。

外文摘要：Guava was used as raw material,using ultrasonic assisted extraction of guava flavonoids,by polyamide column chromatography column for purification of crude extractings from guava flavonoids.The sensory score,pH,volatile base nitrogen(TVB-N)and total bacterial count were observed to evaluate preservation effects of shrimp meat,fish meat paste at 4℃,with 0.15%potassium sorbate as a positive control.The results showed that guava flavonoids crude extract and purification material could effectively prevented the decline of sensory quality of shrimp meat,fish meat paste,reduce the volatile base nitrogen,inhibited the spoilage organisms growth and reproduction,extend the shelf life of shrimp meat,fish meat paste.Guava flavonoids purification effect was better than that of crude extract.It can be used as a natural preservative.