沙棘叶提取物对沙棘果实的保鲜效果

The Preservation effect of Seabuckthorn Leaf extract on Seabuckthorn Fruit

摘要:

为探究沙棘叶提取物对沙棘果实的保鲜效果，该研究以新鲜沙棘果实为研究对象，以无菌蒸馏水为对照，采用不同质量浓度沙棘叶提取物（5.0、10.0、15.0、20.0 g·L-1）浸泡处理，在4℃下贮藏9 d，测定贮藏期间沙棘果实的外观、感官品质、营养成分、酶指标及抗氧化指标的变化。结果表明，整个贮藏期间质量浓度为15.0 g·L-1的处理组保鲜效果最佳，贮藏9 d后，与对照组相比，色差值、失重率、腐烂率和丙二醛（Malondialdehyde，MDA）含量比对照组分别降低了12.92%、25.46%、40.62%、28.31%；感官评分、可溶性固形物含量、可滴定酸含量、维生素C含量、硬度分别比对照组增加21.5%、11.6%、13.6%、68.9%、12.7%；超氧化物歧化酶（Superoxide dismutase，SOD）、过氧化物酶（Peroxidase，POD）、过氧化氢酶（Catalase，CAT）活性及DPPH自由基、ABTS自由基清除率是对照组的1.83、1.96、1.38、1.51、1.15倍。综合可知，质量浓度为15.0 g·L-1的沙棘叶提取物能有效延缓沙棘贮藏期间的品质劣变，可有效延长沙棘果的贮藏期，具有较高的实用性和经济价值,，为沙棘果保鲜提供理论基础。

Abstract:

To investigate the preservation effect of sea buckthorn leaf extract on sea buckthorn fruits, fresh sea buckthorn fruits were used as the research object in this study. With sterile distilled water as the control, the fruits were soaked in sea buckthorn leaf extracts of different mass concentrations (5.0, 10.0, 15.0, and 20.0 g·L-1) and stored at 4℃ for 9 days. Changes in the appearance, sensory quality, nutritional components, enzyme indexes, and antioxidant indexes of the sea buckthorn fruits during storage were determined. The results showed that the treatment group with a mass concentration of 15.0 g·L-1 exhibited the best fresh-keeping effect throughout the storage period. After 9 days of storage, compared with the control group, the color difference value, weight loss rate, rot rate, and malondialdehyde (MDA) content were reduced by 12.9%, 25.5%, 40.6%, and 28.3%, respectively; the sensory score, soluble solid content, titratable acid content, vitamin C content, and hardness were increased by 21.5%, 11.6%, 13.6%, 68.9%, and 12.7%, respectively; the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), as well as the scavenging rates of DPPH free radicals and ABTS free radicals, were 1.8, 2.0, 1.4, 1.5, and 1.2 times those of the control group, respectively. In conclusion, it is indicated that the sea buckthorn leaf extract with a mass concentration of 15.0 g·L-1 can effectively delay the quality deterioration of sea buckthorn during storage, prolong the storage period of sea buckthorn fruits, and has high practicality and economic value, which provides a theoretical basis for the preservation of sea buckthorn fruits.