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当前位置: 首页 > 文章 > 牛大力氯仿提取物保鲜豇豆研究 安徽农业科学 2012 (36) 17714-17715+17737
Position: Home > Articles > Fresh Preservation of Cowpea with Extracts of Millettia specisoa Champ Isolated with Chloroform Journal of Anhui Agricultural Sciences 2012 (36) 17714-17715+17737

牛大力氯仿提取物保鲜豇豆研究

作  者：
张苏敏;李天略;刘艺洁;陈光英;史载锋
单  位：
海南师范大学化学与化工学院
关键词：
牛大力;提取物;豇豆
摘  要：
[目的]研究牛大力氯仿提取物的乙醇水溶液对豇豆的保鲜作用。[方法]将豇豆在不同浓度牛大力氯仿提取物中浸泡,然后取出在空气中晾干存放。在存放过程中,测定豇豆表观、失重率、pH、总糖含量以及VC含量的变化来分析其保鲜效果。[结果]用浓度为6 ml/L的牛大力氯仿提取物乙醇水溶液浸泡的豇豆样品,好果率、失重率、pH、VC含量、总糖含量的变化幅度均较小,保鲜效果最佳,保鲜期比不经任何处理的豇豆延长2 d。[结论]研究可为天然植物提取物用于果蔬保鲜的开发应用提供参考依据。
译  名：
Fresh Preservation of Cowpea with Extracts of Millettia specisoa Champ Isolated with Chloroform
作  者：
ZHANG Su-min et al(College of Chemistry and Chemical Engineering,Hainan Normal University,Haikou,Hainan 571127)
关键词：
Millettia specisoa Champ;Extracts;Cowpea
摘  要：
[Objective] To study the preservation effects of cowpea with extracts of Millettia specisoa Champ isolated with chloroform.[Method] Cowpeas were immersed in alcohol-water solution of the extracts,then stored in the open-air at room temperature after dried out.Changes of the factors such as apparent,weight loss,pH value,VC and total sugar contents were determined during the preservation process.[Result] The results indicated that it gives the best fresh reservation effects on cowpea with the extracts concentration of 6 ml/L,changes of all factors are the smallest.It is to say that the extracts may show good preservation effect on cowpeas at proper conditions,the keeping fresh time is 2 days longer than that without any preservation treatment.[Conclusion] The study provides reference basis for utilization of natural plant extracts in fruit and vegetable preservation.

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