Studies On Essential Ingredients And Antioxidant And Antibacterial Activities Of Wild And Planted Purslane

In this study,purslane under different growth conditions,such as greenhouse cultivation and wild growth.The contents of nutrients,active ingredients,and trace elements were analyzed,and their antioxidant capacity and antibacterial ability against E.coli and Staphylococcus aureus were studied.The single-factor experiment and orthogonal experiment were used to study the formula and processing conditions of the instant purslane salad,and the optimal formula and the optimal process conditions suitable for production were determined.The detailed results are as follows.1.The content of protein,total flavonoids and total phenols in wild-growing purslane was higher than that in purslane grown in greenhouse.The protein content of purslane grown in greenhouse and wild was 17.46±0.015%and 21.92±0.049%,respectively.The total flavonoids content in purslane grown in greenhouse and wild was 3.88±0.003%and 5.43±0.005%,respectively.The total phenols content in purslane grown in greenhouse and wild was 12.20±0.305 mg/g and 14.91 ±0.036 mg/g,respectively.The contents of Ca,Mg,Cu and Mn in purslane grown in greenhouse were higher than those in purslane grown in wild.The Ca,Mg,Cu,and Mn contents of purslane samples grown in greenhouse were 1.6570±0.0107%,1.4660±0.0159%,11.97±0.0321 mg/kg and 30.25±0.0300 mg/kg.The Ca,Mg,Cu,and Mn contents of wild-grown purslane samples were 1.0400±0.0020%,0.9715±0.0012%,8.77±0.0028 mg/kg and 26.43±0.0061 mg/kg.The contents of trace elements Fe,K,Na,and Zn were higher in wild-growing purslane samples.The Fe,K,Na,and Zn contents of purslane samples grown in greenhouse were 250.90±0.0009 mg/kg,1.1550±0.0010%,0.0616±0.0004%and 31.27±0.0019 mg/kg.The Fe,K,Na,and Zn contents of wild-growing purslane samples were 278.00±0.0102 mg/kg,1.5140±0.0032%,0.4050±0.0076%and 36.67±0.0405 mg/kg.The wild-grown purslane samples contained higher levels of Cr than the greenhouse-grown samples.The Cr content in greenhouse samples was 878.70±0.0021 ?g/kg,and the wild growing samples was 1149.50±0.0067?g/kg.2.The antioxidant value of wild-growing purslane was higher than that of greenhouse purslane.The antioxidant values of purslane planted in greenhouse and wild were 13.60±0.849 mg/g and 22.10±0.543 mg/g,respectively.Purslane cultivated in two different environments had no significant difference in their ability to scavenge DPPH and hydroxyl radicals.The scavengeing rates of DPPH radicals of greenhouse and wild purslane were 88.46±0.0371%and 88.18±0.0456%,respectively.The hydroxyl radical scavenging ability of greenhouse and wild-growing purslane were 6.51±0.0062%and 6.79±0.0046%,respectively.3.Purslane samples grown in greenhouse and wild were highly resistant to E.coli and Staphylococcus aureus which were common pathogenic bacteria of foods,and their antibacterial ability was close to that of antibiotics-chloramphenicol(20 mg/mL).4.Using the above-ground part of purslane seedlings grown in greenhouse(30?45 days after sprout)as raw material,purslane ready-to-eat cold dish was prepared.Based on single-factor experiments,four-factor and three-level orthogonal experiments were performed with the addition of salt,sugar,hot pepper and garlic to determine the best formula based on sensory evaluation.The optimal formula for purslane ready-to-eat cold dish is:salt 2%,sugar 3%,pepper 4%,garlic 9%,sesame oil 3%,chicken essence 2%(based on purslane mass fraction).