食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 206 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029395

研究报告

不同浓度桑叶多酚对鲜切生菜褐变和假单胞菌的抑制作用

  • 邓吉斯 ,
  • 王百鸿 ,
  • 石慧
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  • 1(西南大学 食品科学学院, 重庆,400715)
    2(食品科学与工程国家级实验教学示范中心(西南大学), 重庆,400715)
第一作者:本科生(石慧教授为通信作者,shi_hui_1986@163.com)

收稿日期: 2021-09-16

  修回日期: 2021-10-13

  网络出版日期: 2022-06-10

基金资助

重庆市留学人员创业创新计划优秀项目(cx2019017);中央高校基本科研业务费重点项目(XDJK2020B043)

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Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of Pseudomonas spp.

  • DENG Jisi ,
  • WANG Baihong ,
  • SHI Hui
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Engineering Education, Southwest University, Chongqing 400715, China)

Received date: 2021-09-16

  Revised date: 2021-10-13

  Online published: 2022-06-10

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摘要

该研究使用不同质量浓度梯度(0、0.1、0.5、1、10 g/L)的桑叶多酚溶液处理鲜切生菜和荧光假单胞菌,再将生菜置于4 ℃下贮藏并记录7 d内的生理生化品质变化、绘制假单胞菌生长曲线并测定其在生菜上形成的生物被膜量。结果表明,0.1、0.5、1 g/L桑叶多酚处理均可以有效抑制鲜切生菜褐变,减慢鲜切生菜亮度下降速度以及叶绿素含量降低速度。同时,这3种浓度桑叶多酚对多酚氧化酶(polyphenol oxidase,PPO),过氧化物酶(peroxidase,POD),苯丙氨酸酶(phenylalanine ammonia,PAL)的活性有显著抑制作用。其中,0.5 g/L桑叶多酚处理效果最佳;而10 g/L桑叶多酚处理促进了鲜切生菜褐变。不同浓度桑叶多酚处理均能有效抑制假单胞菌的生长以及减少生物膜量,其中10 g/L桑叶多酚处理效果最佳,对假单胞菌有较强的抑制作用。

关键词： 桑叶多酚; 假单胞菌; 鲜切生菜; 抗褐变; 抗生物被膜

本文引用格式

邓吉斯 , 王百鸿 , 石慧 . 不同浓度桑叶多酚对鲜切生菜褐变和假单胞菌的抑制作用[J]. 食品与发酵工业, 2022 , 48(10) : 206 -211 . DOI: 10.13995/j.cnki.11-1802/ts.029395

Abstract

Different concentration gradients of 0, 0.1, 0.5, 1, 10 g/L mulberry leaf polyphenol extracts were used to treat fresh-cut lettuce and Pseudomonas fluorescens. The fresh-cut lettuce was stored at 4 ℃ and this physiological and biochemical quality changes were recorded. The growth curve of Pseudomonas was determined and the size of biofilms formed on lettuce was measured. The results showed that 0.1, 0.5, 1 g/L mulberry leaf polyphenol processing could effectively restrain the browning of fresh-cut lettuce, slow down the reduction in the brightness of fresh-cut lettuce as well as the decrease in chlorophyll content. These three concentrations had significant inhibition on the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine enzyme (PAL). Among them, 0.5 g/L mulberry leaf polyphenol treatment had the best effect. The treatment of 10 g/L mulberry leaf polyphenol promoted the browning of fresh-cut lettuce. Different concentrations of mulberry polyphenol could effectively inhibit the growth of Pseudomonas spp. and reduce the amount of biofilm. Among them, 10 g/L mulberry leaf polyphenol had the best inhibitory effect on Pseudomonas spp..

Key words： mulberry leaf polyphenols; Pseudomonas spp.; fresh-cut lettuce; anti-browning; anti-biofilm

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