传统中草药对鲜食核桃防腐保鲜的研究

Study on preservation of fresh walnut with Chinese herbal medicine

通过对能够使鲜食核桃发霉的菌种进行分离、纯化,研究发现导致核桃腐败的真菌主要有4种,即木霉1和木霉2、毛霉和丝孢酵母。并且研究了丁香、八角、肉桂、黄连、厚朴、甘草、虎杖7种天然药用植物对所分离的真菌的抑制作用,发现除虎杖外其余药用植物均对这4种真菌都具有不同程度的抑菌作用,而丁香、肉桂、八角的抑制作用最显著。通过比较这3种中药的最小抑菌浓度,选择出丁香和肉桂为复合天然抑菌剂成分。通过响应面法优化复合抑菌剂配方,得出最优的复配条件为:丁香浓度1.5mg/mL;肉桂浓度2.5mg/mL。通过进一步的试验初步验证复合抑菌剂的防腐效果显著,因此认为该复合抑菌剂能够起到抑菌作用,有利于延长鲜食核桃的贮藏期。

Fresh walnut mildew strains were isolated and purified.The study found that 4 main fungus which causing walnut spoilage were Trichoderma 1 and Trichoderma 2,Mucor and Trichosporon Sp.2.Seven Chinese herbal plants which are traditional Chinese herbal medicines including star anise,cinnamon,cloves,Coptis chinensis,Magnolia officinalis,Glycyrrhiza,Polygonum cuspidatum were used to study the inhibition ability of isolated fungi.The results showed that except Polygonum cuspidatum,all plants had some inhibition ability to 4 kinds of fungus.The inhibitory effect of clove,cinnamon,and star anise showed the most significant effects.After compared the minimum inhibitory concentration of these 3 Chinese herbal medicines,cloves and cinnamon were selected as a compound natural bacteriostatic agent.The formula of the compound after optimized by response surface methodology were ：clove concentration 1.5 mg/mL,cinnamon concentration 2.5 mg/mL.Through further tests,it was preliminarily proved that the antiseptic effect of the compound was remarkable.It could inhibit bacteria and prolong the storage period of fresh walnut.