花椒提取液防腐作用的研究

Research on Anti-corrosion Action of Pepper Extracts

[目的]为开发具有保健功能的花椒源绿色防腐剂提供理论依据和试验数据。[方法]采用超声波提取和水提取法制备2种花椒提取液,并与化学防腐剂和空白对照组成4组试验,研究了花椒提取液对茄子、苹果和土豆失重率、腐烂程度、褐变度、VC含量的影响,比较了2种花椒提取液的防腐效果。[结果]花椒水提取液对3种蔬菜失重率的影响最小,花椒超声波提取液、化学防腐剂次之,空白最大;超声波提取液在蔬菜防腐作用方面是最好的;花椒提取液对试样中VC含量的维持作用虽比不上化学防腐剂,但比空白对照的要好;超声波提取液处理在蔬菜防褐变方面的效果最好。[结论]花椒具有防腐作用,超声波提取液的防腐效果略好于水提取液。

[Objective] The study aimed to provide the theoretical basis and the test data for developing the green preservatives from the pepper resource with the health care function.[Method] 2 kinds of the pepper extracts were prepared by using the ultrasonic extraction and water extraction methods,and with the chemical preservatives and the blank control they were made up 4 groups for the test to study the effects of the pepper extracts on the weightlessness rate,rotten level,browning degrees and vitamin C content of the eggplant,apple and potato and to compare the anti-corrosion effect of 2 kinds of pepper extracts.[Result] The water extract of pepper had the minimum effect on the weightlessness rate of 3 kinds of vegetables,followed by the ultrasonic extraction and chemical preservatives and the blank control had most effect;the ultrasonic extract was the best on the anti-corrosion effect for the vegetables;the maintenance role of vitamin C content in the tested samples by the pepper extracts was not better than that by the chemical preservatives,but it was slightly better than the blank control;the ultrasonic extract was the best on the anti-browning effect on the vegetables.[Conclusion] The pepper had the anti-corrosion action and the anti-corrosion effect by the ultrasonic extract was better than that by the water extract.