【摘要】 采用超声波、微波复合浸提的方法预处理海带,制备具有抗菌活性的海带多酚。选取五因素(料液比、乙醇浓度、浸提温度、浸提次数、浸提时间)四水平的正交实验,以海带多酚提取率为评价标准,对海带多酚的提取工艺进行优化,并初步分析了海带多酚对南美白对虾的保鲜效果。结果表明:料液比1∶7(匀浆∶乙醇),乙醇浓度85%,浸提温度70℃,浸提次数2次,浸提时间4h为最佳提取工艺条件,其提取率可达0.4050%。0.2g/L的海带多酚可有效地延缓南美白对虾pH的升高,抑制其细菌总数和TVB-N值的增加,保持较好的感官质量。与对照组相比,应用海带多酚可延长南美白对虾货架期48h,使其保鲜期达到144h以上(-1.2±0.2℃)。更多还原

【Abstract】 In order to prepare kelp polyphenols which have anti-bacterial activity,Laminaria japonica aresch was treated with the combination extraction of ultrasonic and microwave. The optimal conditions of the extraction of kelp polyphenols were determined by orthogonal experiment.Meanwhile,the effects of kelp polyphenols on penaeus vannmei during storage at -1.2℃ were initially evaluated. The results indicated that optimal extraction conditions of kelp polyphenols from Laminaria japonica Aresch were the ratio of sample weight to the solvent volume 1∶7,85% ethanol,the temperature 70℃,the extraction times 2,the extraction time 4h,and the yield of kelp polyphenols was 0.4050%. 0.2g/L kelp polyphenols demonstrated good effects of fresh-keeping on penaeus vannmei. It could more effectively retard pH value than control,decrease the total bacteria counts(TBC) and TVB-N during storage,and extend its shelf life 48h compared with the reference group(-1.2±0.2℃).更多还原