Effect of Platycodon grandiflorum Polysaccharide Compound Coating Agent on Preserving Okra

doi:10.11923/j.issn.2095-4050.cjas2021-0130

Abstract

Abstract:

To prolong the shelf-life of okra, taking Shangluo Platycodon grandiflorum as the research material, the effect of the compound coating agent containing polysaccharide extracted from P. grandiflorum on preserving okra was studied. Ultrasonic-assisted extraction was adopted to extract P. grandiflorum and the yield was 27.28%. The polysaccharide extraction solution was preliminarily purified by AB-8 macroporous resin. The order of bacteriostatic effect of P. grandiflorum polysaccharide on tested bacteria was as follows: Escherichia coli> Staphylococcus aureus> Salmonella. The compound coating agent was made of P. grandiflorum polysaccharide, sodium alginate, calcium chloride and citric acid, and the preservation experiment of okra was carried out, taking weight loss rate and chlorophyll content as indexes. Based on single factor experiments, response surface method was applied to optimize the formula of the compound coating agent. The results showed that the optimal formula was as follows: 2.98% P. grandiflorum polysaccharide solution+ 1.07% sodium alginate+ 1.42% calcium chloride+ 3.00% citric acid. Under the above formula, the compound coating agent was used for okra preservation and performed well. After 10 days at 25℃ and RH65%, the content of chlorophyll was 18.62 mg/100 g and the weight loss rate was 7.65%. The results can provide technical reference for the application of P. grandiflorum polysaccharide in fruit and vegetable storage.

Key words: Platycodon grandiflorum polysaccharide, compound coating agent, okra, preservation, bacteriostasis, response surface method

CLC Number:

S188

ZHENG Yan, ZHANG Xiaohu, WEN Jiaqi. Effect of Platycodon grandiflorum Polysaccharide Compound Coating Agent on Preserving Okra[J]. Journal of Agriculture, 2022, 12(12): 48-55.

Figures/Tables 16

References 25

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供试菌种	抑菌圈直径/mm
供试菌种	100 mg/mL	50 mg/mL	25 mg/mL	12.5 mg/mL	6.25 mg/mL	0 mg/mL
沙门氏菌	10.3	8.4	6.3	4.5	3.4	0
金黄色葡萄球菌	13.2	10.1	7.4	5.2	4.3	0
大肠杆菌	16.5	12.2	8.5	6.2	4.8	0

供试菌种	抑菌圈直径/mm
供试菌种	100 mg/mL	50 mg/mL	25 mg/mL	12.5 mg/mL	6.25 mg/mL	0 mg/mL
沙门氏菌	10.3	8.4	6.3	4.5	3.4	0
金黄色葡萄球菌	13.2	10.1	7.4	5.2	4.3	0
大肠杆菌	16.5	12.2	8.5	6.2	4.8	0

实验号	因素			叶绿素含量/(mg/100 g)
实验号	A.桔梗多糖/%	B.海藻酸钠/%	C.氯化钙/%	叶绿素含量/(mg/100 g)
1	0(3.0)	0(1.0)	0(1.5)	18.91
2	0	-1(0.5)	1(2.0)	17.45
3	0	-1	-1(1.0)	17.22
4	0	0	0	18.69
5	-1(2.0)	-1	0	16.49
6	0	1(1.5)	1	17.53
7	-1	1	0	17.29
8	0	0	0	18.93
9	-1	0	-1	17.23
10	1(4.0)	-1	0	16.96
11	0	0	0	18.85
12	0	0	0	18.63
13	1	1	0	17.15
14	1	0	-1	17.64
15	-1	0	1	17.23
16	1	0	1	17.32
17	0	1	-1	18.02

实验号	因素			叶绿素含量/(mg/100 g)
实验号	A.桔梗多糖/%	B.海藻酸钠/%	C.氯化钙/%	叶绿素含量/(mg/100 g)
1	0(3.0)	0(1.0)	0(1.5)	18.91
2	0	-1(0.5)	1(2.0)	17.45
3	0	-1	-1(1.0)	17.22
4	0	0	0	18.69
5	-1(2.0)	-1	0	16.49
6	0	1(1.5)	1	17.53
7	-1	1	0	17.29
8	0	0	0	18.93
9	-1	0	-1	17.23
10	1(4.0)	-1	0	16.96
11	0	0	0	18.85
12	0	0	0	18.63
13	1	1	0	17.15
14	1	0	-1	17.64
15	-1	0	1	17.23
16	1	0	1	17.32
17	0	1	-1	18.02

方差来源	平方和	自由度	均方	F值	P值	显著性
模型	9.56	9	1.06	94.46	<0.001	^***
A（桔梗多糖）	0.44	1	0.44	38.88	0.0004	^***
B（海藻酸钠）	0.090	1	0.090	8.03	0.0253	^*
C（氯化钙）	0.039	1	0.039	3.49	0.1041
AB	0.093	1	0.093	8.27	0.0238	^*
AC	0.029	1	0.029	2.57	0.1529
BC	0.13	1	0.13	11.53	0.0115	^*
A²	4.36	1	4.36	387.51	<0.001	^***
B²	2.78	1	2.78	247.07	<0.001	^***
C²	0.80	1	0.80	70.78	<0.001	^***
残差	0.079	7	0.011
失拟项	0.006225	3	0.002075	0.11	0.9470
纯误差	0.072	4	0.018
总和	9.64	16