留兰香精油提取副产物对鲜切生菜保鲜效果的影响

Effect of Byproduct of Spearmint Oil Extraction on Storability of Fresh-cut Lettuce

以蒸馏法提取留兰香精油后留下的副产物(提取液)为材料,分析其对鲜切生菜保鲜效果的影响。结果表明,在12℃的贮藏条件下,贮藏期内提取液对鲜切生菜失质量率、VC和叶绿素的影响与对照相比不显著,但是能显著延缓鲜切生菜PPO酶活性,抑制菌落总数的增长。

The effects of filtrate which is separated from the process of spearmint oil extraction by distillation on preservation effect of fresh-cut lettuce is studied. The results show that the filtrate does not have significant influence on the weight loss, vitamin C content and chlorophyll content of control experimentals （p〉0.05） at 12 ℃. But it exhibits significant inhibition against the activities of polyphenol oxidase （PPO）, and reduces total bacteria number during the storage stage （p〉0.05） .