葡萄皮色苷理化性质及抑菌活性研究

摘要

该实验通过提取葡萄皮色苷并研究了葡萄皮色苷的可见吸收光谱、光稳定性、热稳定性、酸碱稳定性、耐氧化还原性,以及金属离子和食品添加剂对色苷稳定性的影响.并对葡萄皮色苷的细菌和真菌抑菌活性做出了探究.提取工艺为50％vol乙醇-0.7％柠檬酸提取剂,55℃浸提4.5h,对各种物理化学因素影响有良好的耐性,并发现葡萄皮色苷具有显著的抑菌活性,有待开发.%Grape peel glycosides was extracted and its properties of visible absorption spectrum, light stability, thermal stability, acidic-alkiline based stability, resistance to oxidation-reduction, and effect of metallic ions and food additives on its stability were studied. Antibacterial activity on bacteria and fungi of grape peel glycosides was studied, as well. Extraction process of grape peel glycosides was using 50% ethanol and 0.7% citric acid as extraction agent, extraction for 4.5h at 55℃ and the product had good stability on a variety of physical and chemical factors and it has significant antibacterial activity.