马齿苋黄酮类化合物在食品保鲜上的应用研究

摘要

The article researched the antibacterial effects of flavonoids from purslane in different pH,ul-traviolet radiation,tempreture and food substances.The results were as follow:food substances inhibited the inactivation of microbial,and accelerate the death in a certain range of consentration.The pH was 7,the ul-traviolet radiation time was 30 min,the 80℃ last for 30 min,under these conditions,the antibacterial effects was optimum.Sensory evaluation displayed that flavonoids from purslane had no impact on the color and flavor of food,and it could prolong its preservation time to 1 5 days.%试验研究了不同外界因素（pH、紫外光照射和温度）和不同食品基质对马齿苋黄酮类化合物抑菌效果的影响。结果表明：食品基质对各微生物菌体有一定的保护作用，在一定浓度范围内，能加速菌体的死亡。在 pH 值为7，紫外光照射30min 和80℃处理30min 的条件下，马齿苋黄酮类化合物对各菌的抑菌效果较佳。感官评价结果显示，在15天以内，马齿苋黄酮类化合物可保护食品的色泽和风味不发生变化，而且这种作用很稳定，可延长食品的保藏时间。