摘要
为探究香蕉皮综合利用的可能性,采用丙酮浸提法制取色素提取液,然后以类胡萝卜素含量为指标测定了温度和光照对其稳定性的影响,同时以水杨酸法测定羟自由基清除率以考察其抗氧化活性,通过平板培养法研究香蕉皮提取液的体外抑菌作用。结果表明:高温和光照下香蕉皮丙酮提取液中类胡萝卜素的稳定性较差;其抗氧化活性则强于同浓度的抗坏血酸水溶液;香蕉皮丙酮提取液对大肠杆菌及金黄色葡萄球菌有一定的抑制作用。
In order to explore the bioactivity and comprehensive utilization of extraction from banana peel,taken the carotenoid content in extraction as the index,the effect of temperature and light on stability was studied. At the same time,scavenging capacity against hydroxyl radical was investigated by salicylic acid method to evaluate the antioxidant capacity,and antibacterial activity of extraction was determined by plating method. The experimental result showed that under high temperature and light,the stability of banana peel extract was poor. Its antioxidant activity was stronger than that of ascorbic acid,and it exhibited some antibacterial activities to Escherichia coli and Staphylococcus aurous.
出处
《中国食物与营养》
2017年第10期15-16,19,共3页
Food and Nutrition in China
基金
2015年国家大学生创新计划项目(项目编号:G15005)
关键词
香蕉皮
类胡萝卜素
稳定性
抗氧化活性
抑菌作用
banana peel
carotenoids
stability
antioxidant activity
antibacterial effect
