柑橘皮多甲氧基黄酮提取物抑菌及对红提葡萄的保鲜作用

Effect of Polymethoxy Flavones from Citrus Peels on Antibacterial and Fresh-Keeping of Red Grape

以柑橘皮多甲氧基黄酮提取物(Polymethexylated flavones,PMFs)为抑菌剂和保鲜剂,以7种菌和新鲜红提葡萄为实验对象,通过测定抑菌圈直径、最低抑菌浓度(Minimal inhibitory concentration,MIC)、果实硬度、呼吸强度和多酚氧化酶(Polyphenol oxidase,PPO)等指标,研究其抑菌效应和对红提葡萄的保鲜作用。抑菌结果表明柑橘皮PMFs对7种菌均具有较强的抑制作用,且呈浓度依赖性;贮藏实验结果表明柑橘皮PMFs对红提有较好的保鲜效果,以4.0 mg/mL柑橘皮PMFs效果最好。贮藏第12 d时,与对照组相比,经4.0 mg/mL柑橘皮PMFs处理后果实中可溶性固形物和硬度无明显变化,VC损失量小,腐烂率和落粒率降低,同时可滴定酸下降缓慢,而呼吸强度、MDA和PPO活性上升缓慢。总之,柑橘皮PMFs显示了较强的抑菌效应和对红提葡萄较好的保鲜效果,表明柑橘皮PMFs具有开发作为天然食品保鲜剂的潜力。

The antibacterial effect and protective role of polymethoxy flavones from Citrus peels on storage quality of red grape were investigated in the experiment.The antibacterial effect was studied by measuring the antibacterial circle diameter and MIC.The influence on red grape in the storage process was studied by measuring the fruit firmness,respiration intensity,activity of polyphenol oxidase(PPO)and other indicators.The results of antibacteial experiments showed that PMFs inhibited the growth of bacteria.And the data showed the dose-dependent.The results of storage showed that different concentrations of PMFs had good fresh-keeping effect on the red grapes,as compared with control group.And 4.0 mg/mL PMFs had the best effect.Compared with the control group,the soluble solids and hardness had no change after 4.0 mg/mL PMFs treatment at the 12th day,while VC loss,decay rate and shattering rate were decreased.Respiratory rate,MDA content and PPO activity increased slowly compared with control group, while TA content decreased slowly. The results indicated that PMFs from Citrus peels could improve the storage quality of red grapes as compared with control group. In conclusion, the data showed that PMFs from Citrus peels could act the good fresh-keeping effect on red grape and have the potential to be a kind of natural food preservative.