牛大力氯仿提取物保鲜豇豆研究 |
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引用本文: | 张苏敏,李天略,刘艺洁,陈光英,史载锋. 牛大力氯仿提取物保鲜豇豆研究[J]. 安徽农业科学, 2012, 0(36): 17714-17715,17737 |
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作者姓名: | 张苏敏 李天略 刘艺洁 陈光英 史载锋 |
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作者单位: | 海南师范大学化学与化工学院,海南海口,571127 |
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基金项目: | 海南省重点科技项目(ZDXM20120020);海口市重点科技项目(2010-050) |
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摘 要: | [目的]研究牛大力氯仿提取物的乙醇水溶液对豇豆的保鲜作用.[方法]将豇豆在不同浓度牛大力氯仿提取物中浸泡,然后取出在空气中晾干存放.在存放过程中,测定豇豆表观、失重率、pH、总糖含量以及Vc含量的变化来分析其保鲜效果.[结果]用浓度为6 ml/L的牛大力氯仿提取物乙醇水溶液浸泡的豇豆样品,好果率、失重率、pH、Vc含量、总糖含量的变化幅度均较小,保鲜效果最佳,保鲜期比不经任何处理的豇豆延长2d.[结论]研究可为天然植物提取物用于果蔬保鲜的开发应用提供参考依据.
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关 键 词: | 牛大力 提取物 豇豆 |
Fresh Preservation of Cowpea with Extracts of Millettia specisoa Champ Isolated with Chloroform |
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Affiliation: | ZHANG Su-min et al(College of Chemistry and Chemical Engineering,Hainan Normal University,Haikou,Hainan 571127) |
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Abstract: | [Objective] To study the preservation effects of cowpea with extracts of Millettia specisoa Champ isolated with chloroform.[Method] Cowpeas were immersed in alcohol-water solution of the extracts,then stored in the open-air at room temperature after dried out.Changes of the factors such as apparent,weight loss,pH value,VC and total sugar contents were determined during the preservation process.[Result] The results indicated that it gives the best fresh reservation effects on cowpea with the extracts concentration of 6 ml/L,changes of all factors are the smallest.It is to say that the extracts may show good preservation effect on cowpeas at proper conditions,the keeping fresh time is 2 days longer than that without any preservation treatment.[Conclusion] The study provides reference basis for utilization of natural plant extracts in fruit and vegetable preservation. |
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Keywords: | Millettia specisoa Champ Extracts Cowpea |
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