植物提取物作为工艺草药酒稳定剂的辅助剂的多醇含量和抗菌作用
Roberta Coronas1, Angela Bianco1, Marta Niccolai1
1Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy.
Foods (Basel, Switzerland)
|September 14, 2024
概括
(Myrtus communis) 提取物表现出强大的抗菌特性,有效地抑制工艺酒中的腐烂微生物. 这种天然添加剂增强了酒的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 植物化学 植物化学
背景情况:
- 工艺酒,通常未经巴氏消毒,容易受到微生物破坏.
- 芳香植物提取物有可能改善酒的地理特征和微生物稳定性.
- 这项研究调查了撒丁岛芳香植物在酒保存中的抗菌潜力.
研究的目的:
- 为了评估四种撒丁岛芳香植物的水性提取物的化学和抗菌性质:Myrtus communis,Pistacia lentiscus,Artemisia arborescens和Crocus sativus. 为了评估四种撒丁岛芳香植物的水性提取物的化学和抗菌性质.
- 为了确定这些提取物在防止商业酒中微生物腐烂方面的有效性.
主要方法:
- 他们从Myrtus communis,Pistacia lentiscus,Artemisia arborescens和Crocus sativus中制备了水性提取物.
- 使用GAE/g方法量化聚醇含量.
- 通过确定最小抑制度 (MIC) 来评估对致病和腐烂微生物 (金黄色葡萄球菌,植物乳酸菌,乳酸菌,乳酸菌,乳酸菌,乳酸菌) 的抗菌活性.
- 使用高分辨率质谱分析了Myrtus communis提取物.
- 评估了Myrtus communis提取物对商业酒微生物生长的影响.
主要成果:
- 豆 (Pistacia lentiscus) 提取物具有最高的多含量 (111.20 mg GAE/g),其次是普通 (Myrtus communis) (56.80 mg GAE/g).
- 只有Myrtus communis提取物对测试的病原体和腐烂生物体表现出显著的抗菌活性,MIC值较低.
- 高分辨率质谱检测显示,Myrtus communis 提取物富含非化黄醇,瑞和酸.
- 将Myrtus communis提取物添加到商业酒中,成功抑制了Levilactobacillus brevis和Fructilactobacillus lindneri的生长.
结论:
- (Myrtus communis) 提取物具有显著的抗微生物特性,使其成为工艺酒的有希望的天然防腐剂.
- 在Myrtus communis提取物中发现的化合物有助于其抗菌疗效.
- 草 (Myrtus communis) 提取物可以有效地防止酒中的微生物腐烂,提高其保质期和稳定性.
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