| Diyu is a type of traditional Chinese medicine that has a wide range in China.It has various effects,including promoting coagulation,preventing and treating cancer,antioxidant,anti allergic,and antibacterial properties.The main functional components in Sanguisorba officinalis are polyphenolic compounds,which have strong antibacterial and antioxidant functions.However,food safety is currently of great concern,among which food preservation is particularly important.Currently,adding chemical synthetic preservatives to food is one of the most effective anti-corrosion methods.However,chemical synthetic preservatives have many hazards,so the anti-corrosion and antibacterial ability of Sanguisorba officinalis has high potential value in the food industry.This article focuses on this potential value and conducts multiple studies on the polyphenols of Sanguisorba officinalis.Firstly,the extraction process of free and bound phenols of Sanguisorba officinalis was optimized to improve the utilization rate of Sanguisorba officinalis raw materials.Secondly,its antibacterial ability was evaluated through in vitro antibacterial experiments.Finally,Sanguisorba officinalis polyphenols were applied to various foods to explore their antibacterial and preservation capabilities.The main research results of this article are as follows:1.After the pretreatment of Sanguisorba officinalis,the extraction process of free phenols was optimized from three aspects: extraction temperature,extraction time,and solid-liquid ratio.The results showed that under the conditions of extraction temperature of 58 ℃,extraction time of 6 minutes,and solid-liquid ratio of 1:23,the extraction rate of free phenolic polyphenols from Sanguisorba officinalis was the highest,at 111.2mg/g.Afterwards,the extraction process of combined phenols was optimized from three aspects: extraction temperature,alkaline hydrolysis time,and solid-liquid ratio.The results showed that when the extraction temperature reached52 ℃,the alkaline hydrolysis time reached 43 minutes,and the solid-liquid ratio reached 1:25,the extraction efficiency of Sanguisorba officinalis combined with phenol reached the best,reaching 135.9 μ g/g。 Purification of free phenols with a large amount of extraction was carried out through alcohol precipitation in 95%ethanol aqueous solution for 24 hours,followed by adsorption and purification with macroporous resin.The conditions were as follows: sample concentration of 1mg/mL,sample volume of 300 mL,sample flow rate of 2mL/min,elution concentration of70% ethanol aqueous solution,elution volume of 120 mL,elution flow rate of2 mL/min.The purity of purified Sanguisorba officinalis polyphenols increased from30.7% to 46%.2.The research shows that Sanguisorba officinalis polyphenols show strong antibacterial activity under three different DIZ,MIC and MBC contents,and can effectively prevent the reproduction of Staphylococcus aureus,Escherichia coli and Bacillus cereus.Among them,the DIZ value of polyphenol extract is as high as14 mm,which is much higher than the other two substances,and even higher than the DIZ value of potassium sorbate,which is 8.1mm.The MIC of polyphenol extract to Staphylococcus aureus is less than 0.78mg/mL,while the MBC is less than1.56mg/mL,the MIC to Escherichia coli is 3.12mg/mL,the MBC is 25mg/mL,and the MIC and MBC to Bacillus cereus are as high as 6.25mg/mL and 50mg/mL.Therefore,this paper believes that the antibacterial ability of Sanguisorba officinalis polyphenol extract is greater than that of potassium sorbate,and its inhibitory effect on Staphylococcus aureus is greater than that of Escherichia coli and Bacillus cereus.3.This article further explores the antibacterial and fresh-keeping ability of the polyphenol extract from Sanguisorba officinalis on different foods.Experiments have shown that food treated with Sanguisorba officinalis polyphenols can effectively extend its shelf life.In terms of meat and poultry,compared with untreated pork,treated pork can prolong the fresh meat period of pork for about 3 days at 4 ℃,which is expected to extend the shelf life of pork for about 10 days,and significantly inhibit the growth of Escherichia coli in beef,extending its storage period for 6 days;It has obvious inhibitory effect on the live bacteria in chicken,making its storage period at4 ℃ extended to 21 days.On the the fourth day,the number of Staphylococcus aureus in chicken of the blank group exceeded 5lgCFU/g,which is inedible,while the number of Staphylococcus aureus in chicken treated with Sanguisorba officinalis polyphenols and potassium sorbate was much less;In terms of aquatic products,the preservation period of fish meat soaked with polyphenols can be extended to the 6th day or the 12 th day at 4 ℃;On the third day of fish preservation,the number of Escherichia coli in the experimental group added with potassium sorbate and Sanguisorba officinalis polyphenols was 3.0logMPN/100 g and 2.6logMPN/100 g respectively,significantly lower than that in the blank group of 6.7logMPN/100 g.In terms of fruits,polyphenol impregnation treatment can effectively prolong the growth of mold on the surface of grapes and significantly extend their shelf life.Based on the above research results,it can be concluded that the polyphenol extract of Sanguisorba officinalis has good antibacterial effects on different fresh meats as a natural antibacterial agent,and has great potential for development in the field of food preservation in the future. |
PDF Full Text Request