鲜储对资丘木瓜质量影响研究

Effect of Fresh Storage on Quality of Chaenomeles speciosa Nakai

摘要:

为优化资丘木瓜的产地初加工工艺提供依据，探究产地鲜储对资丘木瓜质量的影响，参照《中华人民共和国药典》(2020版)一部木瓜项下方法测定鲜资丘木瓜和鲜储资丘木瓜加工后的药材质量。利用气相色谱-质谱联用(GC-MS)技术检测分析鲜资丘木瓜和鲜储资丘木瓜中挥发油的化学成分，并对挥发油中主要成分进行体外抑菌实验。结果表明：鲜资丘木瓜和鲜储资丘木瓜加工后的药材质量无显著差异，符合药典标准。储藏后的资丘木瓜挥发油总量下降56.65%,成分种类和相对含量变化明显。储藏后挥发油中柠檬烯与左旋乙酸冰片酯含量显著提升，分别从27.13%提升至38.32%,从4.43%提升至28.43%,二者对青霉具有有良好的抑菌活性，柠檬烯与左旋乙酸冰片酯半数抑菌浓度均为0.16μL·mL-1。资丘木瓜产地鲜储后药材主要质量指标稳定，为产地鲜储待加工提供了依据。资丘木瓜挥发性成分具有防霉变作用，有利于为资丘木瓜鲜储期质量稳定提供保障。

Abstract:

To investigate the impact of fresh storage conditions at the origin on the quality of Chaenomeles speciosa and provide a foundation for optimizing the primary processing technology of the original C. speciosa,quality assessments were conducted on both fresh and stored of C.speciosa immediately after processing. The results showed that these assessments were carried out in accordance with the methods outlined for C. speciosa in the 2020 edition of Pharmacopoeia of the People's Republic of China. Gas chromatography-mass spectrometry(GC-MS) was employed to detect and analyze the chemical composition of volatile oils in both fresh and freshly stored C. speciosa. In vitro bacteriostatic assays were performed on the primary components of the volatile oils. No significant differences were observed in the quality of processed herbs derived from fresh and freshly stored C. speciosa, with both meeting the standards specified in the pharmacopoeia. However, the total amount of volatile oil in stored C. speciosa decreased by 56.65%,accompanied by noticeable changes in component types and relative contents. Specifically, the content of limonene and L-bornyl acetate in the volatile oil after storage significantly increased from 27.13% to 38.32% and from 4.43% to 28.43%,respectively. Both compounds exhibited effective bacteriostatic activity against Penicillium, with a half inhibitory concentration(MIC) of 0.16 μL·mL-1 for both limonene and L-bornyl acetate.The main quality indicators of C. speciosa remained stable after fresh storage at origin, providing a basis for fresh storage at origin prior to processing. Furthermore, the volatile components of C. speciosa demonstrated mold prevention properties, contributing to the assurance of quality stability during the fresh storage period. This study supports the feasibility of fresh storage at the origin as a processing approach to maintain the highest quality of C. speciosa.