Analysis of the Composition and Antioxidant Activity of Polyphenol Extracts of Mesona chinensis and Their Effect on Shrimp Preservation
The article explores the composition and antioxidant activity of the polyphenol extract from Mesona chinensis,as well as its preservation effect on Litopenaeus vannamei was analyzed.High performance liquid chromatography was used to analyze the composition and content of the polyphenol extract from Mesona chinensis.The in vitro antioxidant activity method was used to determine the reducing ability,superoxide anion radical scavenging ability,hydroxyl radical scavenging ability,and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability of polyphenols.pH value,thiobarbituric acid(TBA)value,total volatile basic nitrogen(TVB-N)value,shrimp cooking loss rate,and total bacterial count were measured.The results showed that nine types of polyphenolic components were identified in the polyphenol extract of Mesona chinensis,among which the main component was caffeic acid,which accounted for 72.68％of the total phenolic content of Mesona chinensis.The in vitro antioxidant activity test showed that the EC50 of the polyphenol reduction ability of the extract of Mesona chinensis was 118.6 mg/L,and the IC50 values for scavenging superoxide anion radicals,hydroxyl radicals and DPPH radicals were 33.22,232.4,4.9 mg/mL,respectively,indicating that the polyphenols of Mesona chinensis have certain antioxidant activity.Adding Mesona chinensis polyphenols can reduce pH value,TBA value,TVB-N value,as well as cooking loss rate and total bacterial count,indicating that Mesona chinensis polyphenols can prolong the shelf life of shrimp.In summary,the content of polyphenols in Mesona chinensis is rich,and it has strong antioxidant activity.It has broad application prospects in the fields of natural preservatives,health foods,and biopharmaceuticals.
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