摘要
以新疆山楂为材料,以还原力、清除羟基自由基和清除DPPH自由基的能力测定山楂水和醇提物的抗氧化性能;采用滤纸片法测定醇提物的抑菌活性及稳定性,初步评价醇提物对果、蔬、肉的防腐保鲜效果。结果表明:新疆山楂提取物具有较强的还原力、羟基自由基清除作用和DPPH自由基清除作用,醇提物的抗氧化能力较强于水提物;山楂醇提物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和变形杆菌的最低抑菌浓度分别为1.563%、3.125%、1.563%、3.125%,其抑菌活性随着浓度的升高而逐渐增强。新疆山楂提取物具有良好的抗氧化、抑菌及防腐作用。
The aim was to investigate antioxidant and antibacterial activity of Xinjiang Hawthorn extract. Antioxidant activities of water and ethanol extracts were evaluated by determining reducing capacity,scavenging hydroxyl and DPPH free radicals;the ethanol extract from Hawthorn was tested for its antibacterial activity and stability by filter paper method,preliminary evaluation of the effect of ethanol extract preservative for fruit,vegetables,meat. The results showed that Xinjiang Hawthorn extract has strong reducing capacity,scavenging hydroxyl and DPPH free radicals,the antioxidant activity of ethanol extract is superior than water extract;The inhibition of MIC on Escherichia coli,Staphylococcus aureus,Bacillus subtilis and Bacterium vulgars were 1.563%,3.125%,1.563%,3.125% respectively. The antibacterial activity were strengthened gradually with the increase of the concentration;Xinjiang Hawthorn extract has good antibacterial,antioxidant and preservative effects.
出处
《中国食品添加剂》
CAS
北大核心
2016年第6期108-113,共6页
China Food Additives
