The Effects of Biological Activities in Ukogi Leaves on the Quality of Cut Vegetables.

Ukogi叶生物活性对切菜品质的影响。

• 批准号: 12680150
• 负责人: YAMADA Noriko
• 金额: $ 2.24万
• 依托单位: Yonezawa Women's College of Yamagata Prefecture
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680150/
• 关键词: Ukogi leaf; antioxidative activity; cut vegetabule; antibacterial activity; vitamin C; browning; ウコギ粉末; ポリフェノール; DPPH-HPLC法

We examined the possibility of utilization of antioxidative and antibacterial activities in Ukogi leaves for quality of fresh cut vegetables.1. Quantitative analysis of antibacterial activity in Ukogi leaves10% water-soluble extract of Ukogi leaves has the antibacterial activity against four food poisoning bactera, E.. coli, B. Cereus, St. aureus, Sa. typhimurlum. The water-soluble extract of Ukogi was further fractionated by methanol, butanol and ethyl acetate. The butanol fraction containing saponin has high antibacterial activity against all four bactera. While, the ethyl acetate fraction containing chlorogenic acid has the antibacterial activity against E.. coli and St. aureus.2. Effects of Ukogi extract treatment on vitamin C content in cut vegetableThe total vitamin C content in cut cabbege was about 76% of that in non-cut fresh cabbege. The effect of the 30 min soaking in 2% water-soluble extract of Ukogi, distiled water, 1% NaCl, 1% acetic acid, 1% citric acid and 0.1% hypochlorous acid on the total vitamin C content in cut cabbege was examined. The total vitamin C content in cut cabbege did not changed by the soaking in Ukogi extract. However, the total vitamin C content in cut cabbege soaked in acetic acid and citric acid solution were markedly reduced from 1/3 to1/2.3. Effects of Ukogi extract treatment on browning of cut vegetableThe color tone of appearance of cut burdock after the 10 min soaking in 2% water-soluble Ukogi extract, distiled water, 1% NaCl, 1% ascorbic acid, 1% acetic acid and 1% citric acid was observed with elapse of time. The degree of browning of cut burdock soaked in Ukogi extract was same that in 1% NaCl andl% citric acid.These results suggest that Ukogi extract is useful for freshness preservation of cut vegetable.

我们研究了Ukogi叶的抗氧化和抗菌活性用于鲜切蔬菜品质的可能性。附子叶10%水提物对4种食物中毒细菌E.Coli、蜡样芽孢杆菌、金黄色葡萄球菌、Sa.伤寒杆菌。用甲醇、正丁醇和乙酸乙酯进一步分离得到Ukogi的水提物。含有皂苷的丁醇部位对所有四种细菌都具有较高的抗菌活性。而含有绿原酸的乙酸乙酯部位对E.大肠埃希菌和圣金黄色葡萄球菌。Ukogi提取物处理对切花蔬菜中维生素C含量的影响切花卷心菜的总维生素C含量约为未切开新鲜卷心菜的76%。研究了2%水提物、蒸馏水、1%氯化钠、1%冰醋酸、1%柠檬酸、0.1%次氯酸浸泡30min对切花甘蓝中总维生素C含量的影响。在Ukogi提取液中浸泡，切下的卷心菜中的总维生素C含量没有变化。而在冰醋酸和柠檬酸溶液中浸泡的卷心菜，其总维生素C含量从1/3下降到1/2.3。Ukogi浸提液处理对切花蔬菜褐变的影响2%Ukogi浸提液、蒸馏水、1%氯化钠、1%抗坏血酸、1%冰醋酸、1%柠檬酸浸泡10min后，观察其外观色调变化。Ukogi浸提液浸泡的牛膝切花的褐变程度与1%的氯化钠和1%的柠檬酸浸泡的褐变程度相同，说明Ukogi浸泡液对切花蔬菜的保鲜有一定的作用。