牛大力氯仿提取物保鲜豇豆研究

Fresh Preservation of Cowpea with Extracts of Millettia specisoa Champ Isolated with Chloroform

[目的]研究牛大力氯仿提取物的乙醇水溶液对豇豆的保鲜作用。[方法]将豇豆在不同浓度牛大力氯仿提取物中浸泡,然后取出在空气中晾干存放。在存放过程中,测定豇豆表观、失重率、pH、总糖含量以及VC含量的变化来分析其保鲜效果。[结果]用浓度为6 ml/L的牛大力氯仿提取物乙醇水溶液浸泡的豇豆样品,好果率、失重率、pH、VC含量、总糖含量的变化幅度均较小,保鲜效果最佳,保鲜期比不经任何处理的豇豆延长2 d。[结论]研究可为天然植物提取物用于果蔬保鲜的开发应用提供参考依据。

[ Objective ] To study the preservation effects of cowpea with extracts of Millettia specisoa Champ isolated with chloroform. [ Meth- od] Cowpeas were immersed in alcohol-water solution of the extracts, then stored in the open-air at room temperature after dried out. Changes of the factors such as apparent, weight loss, pH value, Vc and total sugar contents were determined during the preservation process, [ Result] The results indicated that it gives the best fresh reservation effects on cowpea with the extracts concentration of 6 ml/L, changes of all factors are the smallest. It is to say that the extracts may show good preservation effect on cowpeas at proper conditions, the keeping fresh time is 2 days longer than that without any preservation treatment. [ Conclusion] The study provides reference basis for utilization of natural plant ex- tracts in fruit and vegetable preservation.