番木瓜天然保鲜剂的制备工艺

Preparation process of natural preservative for papaya

以高良姜复配保鲜剂对番木瓜常温贮藏效果、复配保鲜剂中高良姜素的含量和总挥发油的含量为考察指标,采用多指标综合评分的方法对数据进行分析,优选出了复配药材的最佳配比和最优提取工艺。结果表明,高良姜复配保鲜剂能很好地降低番木瓜常温贮藏时的腐烂率,和对照组相比,处理组达到了极显著性差异(P<0.01);得出复配保鲜剂的最佳配比(质量比)为高良姜:肉豆蔻:藿香:花椒(10:5:7:6);测得高良姜复配保鲜剂中高良姜素的含量为0.87 mg/g,总挥发油的百分含量为1.2%;复配保鲜剂的最优提取工艺为用水提取3次,提取时间分别为150、120、90 min,溶剂倍数为6倍。多指标综合评分表明,高良姜复配保鲜剂有较好的抑菌保鲜能力,以及稳定可行的药效评价指标和质量控制指标,具有进一步开发新型天然保鲜剂的潜力。

The optimum proportion of the medicinal materials in the compound preservative and its optimal extraction process were determined by multiple-index overall evaluation with the preservation effect of galangal compound preservative on papaya at room temperature,the content of galangin and total volatile oil content in the compound preservative as the indexes.The results indicated that galangal compound preservative can evidently inhibit the decay rate of papaya at room temperature.There was significant difference in the decay rate between the treatment group an the control group（P〈0.01）.The optimum proportion of the compound preservative was galangal：myristica：cablin potchouli herb：bunge pricklyash peel（10：5：7：6）.The average content of galangin in the compound preservative was 0.87 mg/g and the percentage rate of the total volatile oil was 1.2%.The optimum extraction process was selected as follows：the compound preservative was extracted 3 times（150,120 and 90 min） by 6 times equivalent water.The result was evaluated by overall multiple-index method and it indicated that the compound preservative has preferable anti-fungal potential.The compound preservative has efficacy and quality control evaluation indexes,which has the potential to be developed as a new natural preservative.