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ncq288

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梓樹根皮粗提物抑菌及對(duì)圣女果保鮮效果的研究
摘要：本研究以95%乙醇作為溶劑對(duì)梓樹根皮進(jìn)行萃取，經(jīng)旋轉(zhuǎn)蒸發(fā)儀濃縮后得到梓樹根皮粗提物。用此粗提物分別對(duì)食品中常見的腐敗菌進(jìn)行抑菌試驗(yàn)及將梓樹根皮粗提物配制成0.3%濃度的保鮮液與0.3%的苯甲酸鈉保鮮液和空白處理水進(jìn)行對(duì)照對(duì)圣女果的保鮮作用研究。結(jié)果表明，梓樹根皮粗提物對(duì)較常見的細(xì)菌和霉菌都有較好的抑制作用；其中對(duì)金黃色葡萄球菌的抑菌能力最強(qiáng)，抑菌直徑達(dá)到35.00mm，對(duì)枯草芽孢桿菌、大腸桿菌抑菌、酵母菌、青霉菌的抑菌直徑分別為 31.00mm 、27.00mm 、24.00mm 、21.00mm。0.3%濃度粗提液對(duì)圣女果保鮮有促進(jìn)作用。梓樹根皮粗提物處理組與苯甲酸鈉處理組保鮮效果均好于對(duì)照組，腐爛率和維生素C含量變化中，苯甲酸鈉處理組的效果好于梓樹根皮處理組，質(zhì)量損失率和可溶性固形物含量及可滴定酸含量的處理中梓樹根皮處理組好于苯甲酸鈉處理組。
關(guān)鍵詞:梓樹根皮，粗提物，圣女果，防腐保鮮
Bacteriostatic experiment of Catalpa ovata root bark extracts and the study on preservation of cherry tomatoes with the extracts
Abstract: in this study, 95% ethanol is used as extraction solvent for the extracts of root bark of Catalpa ovata, concentrated by rotary evaporator to obtain the crude extracts. The common antibacterial experiments is dealed with the crude extracts putrefying bacteria in food and the root bark of Catalpa ovata extract should be prepared to 0.3% antistaling agent ,which is compared with 0.3% sodium benzoate preservative as well as water as blank control group to explore their role of preservation on cherry tomato. The results showed that the root bark of Catalpa extracts have better inhibition effect on common bacteria and fungi, among which, the Inhibition effect of the extract on Staphylococcus aureus is the strongest, the diameter of inhibition reached to 35.00 mm, the diameter of inhibition against Bacillus subtilis, Escherichia coli, Saccharomyces, Penicillium bacteria were respectively 31.00mm, 27.00mm, 24.00mm, 21.00mm. the 0.3% crude extracts have positive effects on the preservation of cherry tomatoes. Both preservative effect of Catalpa root bark extracts treatment group and it of sodium benzoate treatment group were better than the control group.When the rotting rate and the contents of vitamin C are regarded as standard, the effect of sodium benzoate treatment group is better than it of root bark of Catalpa ovata treatment group. If the mass loss rate, soluble solids content and the content of titratable acid are regarded as standard. The root bark of Catalpa ovata extracts treatment group was better than sodium benzoate treatment group.
Keywords: root bark of Catalpa ovata, crude extracts, cherry tomatoes, preservation
表1 2g/mL梓樹根皮提取物的抑菌圈直徑(mm)
圖1不同保鮮處理圣女果質(zhì)量損失率變化結(jié)果
圖2不同保鮮處理圣女果腐爛率變化結(jié)果
圖3不同保鮮處理圣女果可溶性固形物變化結(jié)果
圖4不同保鮮處理圣女果可滴定酸變化結(jié)果
圖5不同保鮮處理圣女果維生素C變化結(jié)果

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ncq288: 金幣+50, 翻譯EPI+1, ★有幫助 2013-09-29 19:05:59

供參考：
Bacteriostasis and preservation of cherry tomatoes with crude extracts of Catalpa ovata root bark
Abstract: in this study, 95% ethanol was used as an extraction solvent for root bark of Catalpa ovata, and the crude extract was obtained through concentration by rotary evaporator. This extract was used in bacteriostatic experiment against common putrefying bacteria in food. To explore its role in preservation of cherry tomato, it was formulated into 0.3% preservation solution for comparison with 0.3% sodium benzoate preservative and water as control. The results showed that the crude extract exhibited better inhibition effect on common bacteria and fungi, among which, the inhibition effect on Staphylococcus aureus was the strongest with an inhibition diameter of 35.00 mm, while the inhibition diameter against Bacillus subtilis, Escherichia coli, Saccharomyces, and Penicillium bacteria were 31.00mm, 27.00mm, 24.00mm, and 21.00mm, respectively. The 0.3% crude extract solution promoted preservation of cherry tomatoes. Both the crude extract solution and sodium benzoate solution exhibited better preservation than the water control. In terms of rotting rate and contents of vitamin C, the sodium benzoate treatment is better than the crude extract treatment, whereas in terms of mass loss rate, soluble solids content and content of titratable acid, the crude extract treatment performed better than the sodium benzoate treatment.
Keywords: root bark of Catalpa ovata, crude extract, cherry tomatoes, preservation
Table 1 bacterial inhibition diameter (mm) by 2g/mL crude extract of Catalpa ovata root bark
Figure 1 Mass loss rate with different preservation approaches for cherry tomatoes
Figure 2 Rotting rate with different preservation approaches for cherry tomatoes
Figure 3 Soluble solid contents with different preservation approaches for cherry tomatoes
Figure 4 Titratable acidity changes with different preservation approaches for cherry tomatoes
Figure 5 Vitamin C contents with different preservation approaches for cherry tomatoes

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