수확시기별 매실의 생리활성 변화
Changes of Biologically Active Components in Prunus mume Fruit
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조회
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다운로드
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참고문헌
키워드
초록
In this study, we investigated changes of general components and biological activity of the fruit of Prunus mume. The average moisture content of the fruit ranged from 88.34-90.04% . Crude protein and crude fat contents were not significantly different among samples. During ripening, crude protein decreased and crude fat increased. The level of polyphenols in the fruit gradually increased during ripening. An antimicrobial activity testindicated that methanol extracts had the highest activity and that the antimicrobial activity increased gradually with harvest time. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at 100℃ for 30 minutes and were unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water > ether > hexane. Antioxidant activity was not significantly different for different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.
Abstract
In this study, we investigated changes of general components and biological activity of the fruit of Prunus mume. The average moisture content of the fruit ranged from 88.34-90.04% . Crude protein and crude fat contents were not significantly different among samples. During ripening, crude protein decreased and crude fat increased. The level of polyphenols in the fruit gradually increased during ripening. An antimicrobial activity testindicated that methanol extracts had the highest activity and that the antimicrobial activity increased gradually with harvest time. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at 100℃ for 30 minutes and were unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water > ether > hexane. Antioxidant activity was not significantly different for different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.
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