油莎草总黄酮对牛奶贮藏保鲜作用的影响

Effects of Cyperus esculentus total flavonoids on milk fresh-keeping

以油莎草总黄酮为研究对象,探究其纯化工艺、抑菌性及对牛奶贮藏性的影响。采用AB-8大孔树脂纯化油莎草总黄酮,通过考察静态吸附和动态吸附的条件,确定油莎草总黄酮的最佳纯化工艺;采用抑菌圈法研究了油莎草总黄酮对几种常见菌的抑制效应,并将其加入鲜牛乳中,以酸度、菌落总数为考察指标,研究油莎草总黄酮对鲜牛乳贮藏的影响。结果表明,油莎草总黄酮最佳纯化工艺为进样速度1.0 BV/h、进样质量浓度1.0 mg/mL、洗脱剂体积分数70%、洗脱速度1.5 BV/h,在此条件下,油莎草总黄酮的纯度可达(32.63±0.61)%,相比纯化前提高3.5倍;油莎草总黄酮对革兰氏阳性菌抑制作用最强;添加油莎草总黄酮可降低鲜牛乳的菌落总数及牛乳总酸度,且油莎草总黄酮浓度越大,牛乳酸度变化幅度越小。油莎草总黄酮有助于鲜牛乳的贮藏。

Purification process, antibacterial properties of Cyperus esculentus total flavonoids(CETF), and their applications in fresh milk preservation were studied. The AB-8 macroporous resin was used to purify CETF. By examining the conditions of static and dynamic absorption, the optimal conditions to purify CETF was determined. The inhibitory effects of CETF on several common strains were studied using inhibition zone, followed by adding it to fresh milk. The effects of CETF on fresh milk storage were investigated by testing acidity and total number of colonies of milk. The results showed that the optimal purification process for CETF was as follows: injection at 1.0 BV/h, 1.0 mg/mL injection mass, 70% eluent volume, and eluted at 1.5 BV/h. Under this condition, the purity of CETF was(32.63±0.61)%, which was 3.5 times higher than the raw material. The CETF had the strongest inhibitory effect on gram-positive bacteria. The total number of colonies and acidity of milk reduced with CETF. Additionally, the greater the concentration of CETF,the smaller the changes in milk acidity. Overall, CETF has beneficial effects on preserving fresh milk.