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采用超声辅助提取方法从八角茴香中提取有效抗菌成分,采用气相色谱-质谱(GC-MS)鉴定了八角茴香提取物的化学成分,研究了其在室温(23～25℃)下对甜樱桃的保鲜效果。结果表明:八角茴香提取物的得率为5.12%,其主要成分为茴香脑,所占比例为83.9%。八角茴香提取物结合壳聚糖能够有效抑制甜樱桃的腐烂、保持甜樱桃的外观品质,延长其货架寿命,其中0.1%的八角茴香提取物结合1%壳聚糖对甜樱桃的保鲜效果最佳。
The antibacterial components were extracted from star anise by ultrasonic-assisted extraction. The chemical constituents of star anise were identified by gas chromatography-mass spectrometry (GC-MS), and the chemical constituents of star anise were identified under room temperature (23-25 ℃) Freshness effect. The results showed that the yield of star anise extract was 5.12%, and its main component was anethole, accounting for 83.9%. The star anise extract combined with chitosan can effectively inhibit the rotting of sweet cherry, maintain the appearance quality of sweet cherry and prolong the shelf life of the sweet cherry, and 0.1% star anise extract combined with 1% chitosan has the best fresh-keeping effect on sweet cherry .