葫芦巴叶挥发性提取物成分分析及对奶白菜的保鲜效果研究

Analysis of Volatile Extracts from Fenugreek Leaves and Study on Preservation Effect of Milk Chinese Cabbage

采用SDE同时蒸馏萃取法,并与气相色谱-质谱技术(GC-MS)结合,对葫芦巴叶中的挥发性组分进行分析。以新鲜奶白菜为试验原料,综合感官品质、失重率、Vc含量、叶绿素含量、可溶性固形物等指标,研究不同浓度的葫芦巴精油对奶白菜的保鲜效果。试验结果表明:葫芦巴叶挥发油中存在较高的抗氧化活性成分为:芳樟醇(Linalool)(1.903%)、桉叶醇(Eucalyptol)(SDE:8.774%)、茴香脑(Anethole)(1.668%)、麝香草酚(3-Methyl-4-isopropylphenol)(SDE:5.321%)、丁香酚(Eugenol)(0.717%)、香豆素(Coumarin)(3.773%)。4种不同浓度葫芦巴精油处理过的奶白菜感官品质可接受度高,营养物质损失较少,能够有效保持奶白菜的商品价值。T4组(葫芦巴精油0.4%)贮藏效果最佳,其次是T3组(葫芦巴精油0.2%)和T5组(葫芦巴精油0.8%),最后为T2组(葫芦巴精油0.1%)。0.4%的葫芦巴精油处理奶白菜,贮藏时间能够延长到8 d,保鲜效果明显,且奶白菜的营养指标和品质损失降低,无异味残留,可延长保鲜期。研究结果表明,葫芦巴精油是一种极具开发利用潜力的奶白菜天然保鲜剂。

The volatile components from fenugreek leaves were analyzed by SDE simultaneous distillation extraction and combined with gas chromatography-mass spectrometry(GC-MS).Fresh milk Chinese cabbage was used as raw material to study the fresh-keeping effect of fenugreek essential oil with different concentrations on milk Chinese cabbage by integrating sensory quality,weight loss rate,Vc content,chlorophyll content,soluble solids and other indicators.The results showed that there were high antioxidant components in the volatile oil of fenugreek leaves:linalool(1.903%),eucalyptol(SDE:8.774%),anethole(1.668%),3-methyl-4-isopropylphenol(sde:5.321%),eugenol(0.717%),coumarin(3.773%).The milk Chinese cabbage treated with fenugreek essential oil of four different concentrations has high sensory acceptability and less nutrient loss,which can maintain the commercial value of milk Chinese cabbage.T4 group(fenugreek essential oil 0.4%)had the best storage effect,followed by T3 group(fenugreek essential oil 0.2%)and T5 group(fenugreek essential oil 0.8%),and finally T2 group(fenugreek essential oil 0.1%).When treated with 0.4%fenugreek essential oil,the storage time of milk Chinese cabbage can be extended to 8 days,the fresh-keeping effect is obvious,and the nutritional index and quality loss of milk Chinese cabbage are reduced,without odor residue,which can prolong the fresh-keeping period.The results show that fenugreek essential oil is a natural preservative for milk Chinese cabbage with great development and utilization potential.