This study was carried out to investigate the antioxidant capacity and anti-Fusarium effect of Schisandra chinensis extract (SCE) by ethanol and its effect on the basic characteristics of dried Lutjanus sanguinaus during processing. The antioxidant capacity of SCE was determined by DPPH, ABTS free radical scavenging rate and total reducing capacity. The anti-Fusarium effect was determined by measuring the diameter of Fusarium. The SCE was applied on the surface of Lutjanus sanguinaus, then the fish were cured for 8 hours and dried for 3 days. Effect of SCE on the basic characteristics of dried Lutjanus sanguinaus was analyzed. Results showed that the SCE had strong antioxidant activity and the IC50 of DPPH, ABTS free radical scavenging rate were 1.22 and 16.75 mg/mL respectively. The SCE had significant (P<0.05) inhibiting effect on Fusarium growth. The SCE was beneficial to maintain the conventional nutrition of dried Lutjanus sanguinaus, and it significantly (P < 0.05) reduced the pH value, peroxide value and microbiological growth of dried Lutjanus sanguinaus during processing, which showed the SCE has antioxidant and antibacterial effects during the processing of dried Lutjanus sanguinaus. Therefore, SCE is a kind of excellent natural antioxidant and anti-microbial agent resource, and it has potential to be a safe and efficient natural anti-mildewy preservative.
LI Qisi
,
DENG Yuhua
,
WANG Yaling
,
YE Lin
,
WU Lili
,
ZHENG Jiachun
,
LUO Xingyan
,
YI Sailin
,
DENG Qi
,
SUN Lijun
. Antioxidant and anti-Fusarium activities of Schisandra chinensis extract and its effect on basic characteristics of dried Lutjanus sanguinaus[J]. Food and Fermentation Industries, 2020
, 46(7)
: 130
-135
.
DOI: 10.13995/j.cnki.11-1802/ts.023089
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