三角梅花乙醇提取液的抑菌性及其对草莓保鲜效果的研究

Anti-bacterial Properties of Alcoholic Extract from Flowers of Bougainvillea Spectabilis Willd. and Its Effect on Preservation of Strawberry

通过研究三角梅花乙醇提取液的抑菌性,发现其对供试菌金黄色葡萄球菌的抑菌效果最好,最低抑菌浓度为250 mg/m L;其次是枯草芽孢杆菌和大肠杆菌,最低抑菌浓度分别为500 mg/m L和1 g/m L。抑菌圈试验结果与最低抑菌浓度试验结果一致。将1 g/m L的三角梅花乙醇提取液与1.25%的壳聚糖溶液以不同体积比(1∶1、1∶2、1∶3、2∶1、3∶1)制成混合保鲜液对草莓进行贮藏试验,发现二者以3∶1的体积比混合后处理的草莓在贮藏期间的腐烂率、可溶性固形物含量、VC含量及可溶性糖含量的变化幅度较小,而以1∶3的体积比混合后,草莓贮藏期间的失重率最小。综合分析,将三角梅花乙醇提取液与壳聚糖以3∶1的体积比配制成复合保鲜液用于草莓的贮藏,可延长草莓的保鲜时间,取得较好的保鲜效果。

Anti-bacterial properties of alcoholic extract of flowers of Bougainvillea spectabilis Willd. were investigated and the results showed that it had the best antibacterial effect on S.aureus with minimum：inhibitory concentration of 250 mg/mL, followed by B.subtilis and E.Coli with minimum inhibitory concentrations of 500 mg/mL and 1 g/mL respectively. The results were well consistent with the results of bacteriostatic ring test. Strawberries preservation experiment was carried out by mixing 1 g/mL of alcoholic extract of flowers with 1.25% chitosan solution at different volume ratio （1：1,1：2,1：3,2：1,3：1） into compound preservatives, and the results showed that, the changes of rotting rate, soluble solids contents, VC contents and soluble sugar contents of strawberry were small when treated with compound preservative at a ratio of 3：1, while weight loss rate changes of strawberry was least using mixed preservative at a ratio of 1：3. Comprehensive view, it suggested the compound preservative at a ratio of 3：1 could better prolong storage period of strawberry and showed better preservation effects.