商洛南五味子醇乙提取纯化及复合防腐保鲜剂研究

以商洛南五味子为研究对象,对其五味子醇乙进行提取纯化与抑菌效果研究。以南五味子醇乙、虫胶蜡、抗坏血酸、氯化钙为原料制备复合保鲜剂,以延长绿芦笋的保藏期。以腐烂率、总叶绿素含量、失重率、粗纤维含量为测定指标,考察不同浓度南五味子醇乙、虫胶蜡、抗坏血酸、氯化钙对绿芦笋保藏鲜度影响。在单因素实验基础上,采用响应面法优化南五味子醇乙提取工艺参数,以南五味子醇乙提取率为响应值进行研究。结果表明,南五味子醇乙提取的优化工艺参数为：料液比1:12、提取温度82℃、87%的乙醇浸提1.7 h,南五味子醇乙的得率为2.501 mg/g。将提取的南五味子醇乙经DM-130型大孔树脂纯化后对3种供试菌进行抑菌试验,得出抑菌效果顺序：金黄色葡萄球菌>大肠埃希氏菌>乙型副伤寒沙门氏菌。将其与虫胶蜡、抗坏血酸、氯化钙复配制备防腐保鲜剂,在25℃、RH65%条件下保藏绿芦笋11天,确定最佳保鲜剂配方为：2.5%南五味子醇乙+0.75%虫胶蜡+2%抗坏血酸+1%氯化钙。研究结果能够作为南五味子醇乙用于果蔬贮藏保鲜的技术参考。

Extraction and Separation of Schisandrin B and Its Compound Preservative

Taking schisandra chinensis as the research object, the extraction and purification of schisandrin B and its antibacterial effect were studied. The compound preservative was prepared from schisandrin B, shellac wax, ascorbic acid and calcium chloride to prolong the storage period of green asparagus. The effect of different concentrations of schisandrin B, shellac wax, ascorbic acid and calcium chloride on the preservation freshness of green asparagus were investigated by using decay rate, total chlorophyll content, weight loss rate and crude fiber content as indicators. On the basis of single factor experiment, response surface methodology was used to optimize the extraction process parameters of schisandrin B, and the response value was the extraction rate of schisandrin B. The results showed that the optimum extraction parameters were: the ratio of solid to liquid was 1:12, the extraction temperature was 82℃, 87% ethanol was elected, and the extraction time was 1.7h. The yield of schisandrin B was 2.501mg/g. After the extraction of schisandrin B was purified by DM-130 macroporous resin, the antibacterial effect of three kinds of bacteria was tested, and the sequence of antibacterial effect was obtained as: Staphylococcus aureus > Escherichia coli > Salmonella paratyphi B. The preservative was compounded with shellac wax, ascorbic acid and calcium chloride for 11 days at 25℃ and 65% RH. The optimal preservative formula was 2.5% schisandrin B + 0.75% shellac wax + 2% ascorbic acid + 1% calcium chloride. The results can be used as a technical reference for using schisandrin B to preserve fruits and vegetables.