期刊论文

Research on antibacterial activity of aquatic vegetable extracts and application in duck meat preservation

中文

食品科技

1005-9989

2019

44

7

146-153

10.13684/j.cnki.spkj.2019.07.023

国家重点研发计划项目（2018YFD0400603）；

本校为第一机构

为探究7种常见水生蔬菜不同部位提取物抑菌能力及对生鲜鸭肉的保鲜效果,应用福林酚比色法以及铝盐显色法测定提取物中总酚、总黄酮含量,采用抑菌圈法及MIC值测定检测其对冷鲜肉常见腐败菌的抑菌能力,将筛选后的提取物应用于冷鲜鸭肉保鲜.化学成分测定结果表明:芡实壳提取物、菱角壳提取物的黄酮含量较高,其中芡实壳醇提物、芡实壳水提物黄酮含量高达(45.1261±0.6307)％、(40.4707±0.5891)％;芡实壳提取物、菱角壳提取物、藕节提取物多酚含量较高,其中芡实壳醇提物、水提物多酚含量为(43.9588±0.0969)％、(38.569 1±0.1937)％.抑菌圈法以及MIC实验结果表明:菱角壳提取物、芡实壳提取物、芡实...

This study was designed to explore the antibacterial ability of extracts from different parts of 7 common aquatic vegetables and the ability to extent preservation of cold fresh duck meat.The total phenolic content of aqueous extracts and ethanol extracts were estimated by the AlCl3 colorimetric method and Folin’s reagent,Inhibition zone method were used to estimate the antibacterial ability of common spoilage bacteria in fresh meat,the filtered extract is applied to duck meat preservation.The results of chemical composition determination of e...