摘要
以南非蟛蜞菊为研究对象,以粉色凤仙花叶提取液为保鲜剂,通过水提取法、乙醇冷浸渍法和丙酮提取法分别提取凤仙花叶中的有效成分,分别设置0.010、0.005、0.0025g/mL 3种不同的浓度梯度,研究凤仙花叶提取物对蟛蜞菊切花在瓶插期间水分平衡变化、花径叶生理代谢以及保鲜液变化的影响,以期为凤仙花叶的提取物对鲜切花保鲜技术的进一步研发提供参考依据。结果表明:3种提取物均有很强的保鲜作用;保鲜效应依次为丙酮>95%乙醇>水,最佳提取方法是丙酮提取法;3种提取方法对蟛蜞菊切花保鲜最适宜的浓度均为0.005g/mL。
Taking South Africa Wedelia as experimental object,the pink Impatiens as material,effective components of Impatiens leaves were extracted by water 95% ethanol and acetone impregnate and water balance,physiological changes and fresh liquid changes of Wedelia cut flowers in vase period were researched with three kinds of concentrations of three kinds of agent of 0. 010,0. 005,0. 0025 g/mL respectively, which could provide reference for the function of Impatiens leaves as well as the preservation technology of fresh cut flowers. The results showed the three kinds extractions had strong preservation effect on fresh-keeping of Wedelia cut flower, the best was Acetone, 95% ethyl alcohol better than water. The optimum concentration of extracts of three kinds of extraction methods on the preservation of Wedelia cut flowers was 0. 005 g/mL.
出处
《北方园艺》
CAS
北大核心
2014年第7期133-135,共3页
Northern Horticulture
基金
三亚市院地科技合作资助项目(2013YD28)
海南省教育厅资助项目(Hjkj2012-40)
关键词
凤仙花叶
蟛蜞菊切花
保鲜效应
Impatiens leaves
Wedelia cut flowers
fresh-keeping effect
作者简介
马红梅（1976-），女，硕士．副教授，现主要从事应用微生物及食用茵等的教学与科研工作。E—mail：mahongmei612@163．com．
