无花果叶提取物对平菇保鲜效果的研究

Study on Fresh-keeping of Pleurotus ostreatus by Ficus carica Linn Leaves Extraction

为提高无花果叶中有效活性成分——"补骨脂素"的提取率,利用超声波辅助提取补骨脂素,并用正交法优化研究乙醇浓度、液料比、超声温度、提取时间4个因素对无花果叶中补骨脂素提取率的影响,最佳提取参数为:乙醇浓度25%、液料比20∶1m L/g、提取温度40℃、提取时间为30min。将补骨脂素提取液应用于平菇的保鲜,以25%乙醇为对照,结果表明:经补骨脂素提取液处理的实验组平菇呼吸强度、细胞膜渗透率、丙二醛含量低于对照组,可溶性蛋白质含量、可溶性固形物含量均高于对照组。表明无花果叶中补骨脂素提取液能够较好地提高平菇的贮藏品质。

In order to improve the extraction ratio of the Ficus carica Linn leaves active component--psor- alen, based on the ultrasonic-assisted extraction experiment, orthogonal experiment was applied to optimize the extraction ratio of psoralen. The optimal conditions were determined as follow ： ethanol concentration 25 %, solu- tion/material ratio 20 ： 1mL/g, extraction temperature 40℃, extraction time 30 rain. Then the preservation effects of Pleurotus ostreatus soaked by Ficus carica Linn leaves extraction were investigated by testing some physiology indexs in room temperature condition （20 ±2℃ ） , setting 25 % ethanol as a controlled experiment. The results showed that total soluble solids, soluble protein were lower higher than the control group, otherwise the weight loss, respiration rate, relative membrane conductivity, MDA were lower. In conlusion, comparing the controlled group, the experimental group might extend one day storage period and improve the effect of preser- vation of the Pleurotus ostreatus.