低共熔溶剂提取黄芩苷及其复合保鲜液在鲜肉中的应用

Application of Eutectic Solvent Extraction of Baicalin and Its Compound Preservation Solution in Fresh Meat

以黄芩为研究对象,采用微波辅助低共熔溶剂提取黄芩中的有效抑菌成分黄芩苷,探讨9种不同性质的DESs对黄芩苷提取率的影响,确定DES-1为最优提取溶剂;在单因素实验基础上,采用响应面法分析得到在提取时间16 min、液固比20:1(mL:g)、提取温度85℃时黄芩苷有最高得率为66.99 mg/g。用黄芩苷制备复合保鲜液,通过测定鲜肉理化指标评价其保鲜效果,结果表明含有黄芩苷的复合保鲜液能够有效降低pH的下降速率及过氧化值和挥发性盐基氮的上升速率,有效抑制鲜肉脂肪氧化与蛋白质分解,且随着黄芩苷浓度的增大鲜肉的保鲜效果提高。研究结果能够作为黄芩苷在肉类贮藏保鲜的技术参考。

Taking Scutellaria baicalensis as the research object,microwave-assisted eutectic solvent was used to extract the effective antibacterial component baicalin.The effects of 9 different properties of DESs on the extraction rate of baicalin were investigated,and DES-1 was determined as the optimal extraction solvent.On the basis of single factor experiment,using response surface method analysis,the highest yield of baicalin was 66.99 mg/g at extraction time of 16 min,liquid-solid ratio of 20:1(mL:g),and extraction temperature of 85℃.The compound preservation solution was prepared with baicalin,and its fresh-keeping effect was evaluated by measuring the physical and chemical indicators of fresh meat.The results show that the compound preservation solution containing baicalin can effectively reduce the decreasing rate of pH and the increasing rate of peroxide value and volatile base nitrogen.It can effectively inhibit the fat oxidation and protein decomposition of fresh meat,and as the concentration of baicalin increases,the preservation effect of fresh meat is getting better.The study can be used as a technical reference for baicalin in meat storage and preservation.