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对从紫叶李果实中提取的总多酚的抑菌性和稳定性进行了研究。结果表明,紫叶李果实中总多酚对常见致病性细菌有一定程度的抑制作用;总多酚溶液在室内自然光和阴暗处存放稳定,在强光照射下易破坏;在酸性条件下和低温下稳定,氧化剂H2O2对总多酚溶液的稳定性影响较大,还原剂Na2SO3对溶液的稳定性影响较小,说明总多酚耐还原能力比耐氧化能力强;总多酚抗K+、Zn2+、Mg2+和Na+的干扰能力强,抗Ca2+、Fe3+和Cu2+的干扰能力较弱;蔗糖、葡萄糖、VC、苯甲酸钠等食品成分和添加剂对总多酚的影响不大。
The antibacterial activity and stability of total polyphenols extracted from the plum plum were studied. The results showed that the total polyphenols in Plum plum had some inhibitory effect on the common pathogenic bacteria. The total polyphenol solution was stable in the natural light and darkness of the indoor environment and easily destroyed under the light irradiation. Under acidic conditions, The stability of the polyphenols was stable at low temperature, the stability of the total polyphenol solution was greatly affected by the H2O2 oxidant, and the reducing agent Na2SO3 had little effect on the stability of the solution. , The interference capability of Mg2 + and Na + is strong, and the interference ability of Ca2 +, Fe3 + and Cu2 + is weak. The food components and additives such as sucrose, glucose, VC and sodium benzoate have little effect on the total polyphenols.