现代食品科技2012，Vol.28Issue(9)：1098-1101,1115,5.
贮藏温度对山竹果皮硬化效应及抑菌活性影响
The Effects of Storage Temperature on Hardening and Antibacterial Activity of Mangostana Pericarp
摘要
Abstract
In the paper, Hainan mangosteen was used as materials to study the effect of different storage temperature on hardening characteristic and antibacterial activities of mangosteen pericarp. The results showed that, lignin content and the crude fiber content of lignin deposition indicators of mangosteen shell all shows ascendant trend followed as the storage period extending. At the end of the storage, lignin content of mangosteen pericarp under room temperature treatment was increased 14.3% than that of low-temperature treatment. Total phenolic content of lignified substrate showed a trend of first increasing and then decreasing, and reached the max peak (33.03 mgGAE/g FW) in a 6-day storage. Antibacterial capacity had different trend based on different products of lignification and polyphenol conversion products during the whole storage. Low temperature contributed to the stable of bacteriostatic activity.关键词
山竹果/贮藏温度/硬化/抑菌活性Key words
Garcinia mangostana/ storage temperature/ hardening characteristic/ antibacterial activity引用本文复制引用
于立梅,冯卫华,白卫东..贮藏温度对山竹果皮硬化效应及抑菌活性影响[J].现代食品科技,2012,28(9):1098-1101,1115,5.基金项目
广东省自然科学基金项目(10451022501005679) （10451022501005679）
粤港招标项目(2009A020700002) （2009A020700002）
