连翘果实多酚提取及其复合涂膜保鲜剂在葡萄保鲜中的应用

为解决植物源防腐保鲜成分用于食品保鲜问题,以连翘果实为研究对象,采用恒温磁力搅拌水浴辅助乙醇浸提连翘果实多酚类物质,优化提取工艺使用L₉(3⁴)正交实验进行设计;将连翘多酚、植酸、氯化钙和柠檬酸与壳聚糖结合,对葡萄进行涂膜处理,研究其在常温贮藏条件下的保鲜效果。结果表明,在优化提取条件为料液比1:10、乙醇体积分数60%、提取温度60℃、提取时间2.5 h,连翘果实多酚的提取率可达7.21%;2%连翘多酚、1%氯化钙、0.15%植酸、2%柠檬酸与1%壳聚糖制成的保鲜剂,在葡萄贮藏中有一定防腐保鲜作用。研究结果可作为连翘果实多酚提取物用于果蔬类食品防腐保鲜的技术参考。

Polyphenol Extraction from Forsythia Fruit and Application of Compound Coating Preservative in Grape Freshness Preservation

The paper aims to select preservative and fresh-keeping ingredients from plant sources for food preservation. The polyphenols of Forsythia suspensa fruits were extracted by ethanol extraction combined with constant temperature magnetic stirring water bath. The optimal extraction process was determined by orthogonal design of L9(34). Grapes were covered by the combination made of F. suspensa polyphenol, phytic acid, calcium chloride and citric acid with chitosan. Subsequently, the fresh-keeping effect was studied. The results showed that the optimized extraction condition was: material liquid ratio of 1:10 (g:mL), the ethanol concentration of 60%, the extraction temperature of 60°C and the extracting time of 2.5 h. Under the optimized condition, the F. suspensa fruit polyphenol extraction yield could reach 7.21%. Preservatives made of 2% F. suspensa polyphenols, 1% calcium chloride, 0.15% phytic acid, 2% citric acid and 1% chitosan could play an active role in keeping grapes fresh during storage.