本文選題：黃花蒿 + 草莓�。� 參考：《河北工程大學(xué)》2017年碩士論文

【摘要】：利用菊科植物黃花蒿提取物,研究對(duì)灰霉菌生長(zhǎng)和孢子萌發(fā)的抑制作用,分析確定不同濃度黃花蒿提取物對(duì)灰霉菌的抑制效果。以黃花蒿提取物對(duì)草莓進(jìn)行處理,選取外觀(guān)品質(zhì)、腐爛指數(shù)、失重率、呼吸強(qiáng)度、Vc含量、可溶性固形物含量、可滴定酸含量、細(xì)胞質(zhì)膜滲透率、MDA含量及SOD值等生理指標(biāo),研究黃花蒿提取物對(duì)草莓的保鮮作用。主要內(nèi)容如下:(1)選取乙醇濃度、提取溫度、提取時(shí)間和料液比四個(gè)因素,在三水平上進(jìn)行正交試驗(yàn),根據(jù)得率確定黃花蒿提取物最佳的提取條件。結(jié)果表明:乙醇濃度為70%,料液比為1:25,提取溫度為60℃,提取時(shí)間為1.5h,得率最高。(2)抑菌試驗(yàn)和孢子萌發(fā)抑制測(cè)定結(jié)果表明:黃花蒿提取物的抑菌效果隨著濃度的提高而逐漸顯著。根據(jù)抑菌效果的濃度梯度,確定黃花蒿提取物7g/L為最佳濃度。(3)選取新鮮草莓,分別進(jìn)行黃花蒿提取物、染菌、黃花蒿提取物+染菌三種處理,并設(shè)對(duì)照。室溫下貯藏,分別在0.5d、1d、1.5d、2d、2.5d、3d,對(duì)草莓的外觀(guān)品質(zhì)、腐爛指數(shù)、失重率、呼吸強(qiáng)度、細(xì)胞質(zhì)膜滲透率、Vc含量、可滴定酸、可溶性固形物含量、MDA含量及SOD值等生理指標(biāo)進(jìn)行測(cè)定。試驗(yàn)結(jié)果表明,7g/L的黃花蒿提取物可相對(duì)延緩草莓外觀(guān)品質(zhì)的下降,降低腐爛指數(shù)、失重率和呼吸強(qiáng)度,減小細(xì)胞質(zhì)膜滲透率,減慢Vc分解速度、延緩可滴定酸含量的減少和可溶性固形物的分解,減少M(fèi)DA含量的增加及SOD活性。與對(duì)照相比,營(yíng)養(yǎng)成分損失較少,腐敗程度較輕,樣品能保持較好的鮮度。
[Abstract]:The inhibitory effects of Artemisia annua extract on the growth and spore germination of Ash fungus were studied and the inhibitory effects of Artemisia annua extract with different concentrations on Aspergillus cinerea were analyzed. Artemisia annua extract was used to treat strawberry. Physiological indexes such as appearance quality, decay index, weight loss rate, respiration intensity, VC content, soluble solids content, titratable acid content, plasma membrane permeability, MDA content and SOD value were selected. The effect of Artemisia annua extract on strawberry preservation was studied. The main contents are as follows: (1) selecting four factors: ethanol concentration, extraction temperature, extraction time and ratio of material to liquid, orthogonal experiments were carried out at three levels to determine the best extraction conditions of Artemisia annua extract according to the yield. The results showed that ethanol concentration was 70, ratio of material to liquid was 1: 25, extraction temperature was 60 鈩，

本文編號(hào)：2079891