摘要
采用超声波辅助法,用乙醇从菠萝皮中提取黄酮,探讨提取工艺及提取物的抑菌作用。采用单因素及正交设计法,测定黄酮类物质的含量,确定最佳工艺为:乙醇浓度60%,提取时间30min,料液比1∶40,超声功率0.44kW。得到的黄酮提取液对大肠杆菌、金黄色葡萄球菌的抑菌效果明显,对大肠杆菌的抑菌作用大于对金黄色葡萄球菌的作用。
In this paper, flavonoids were extracted from pineapple peel by ethanol with ultrasonic assisted method, The extraction process and antimicrobial effect was explored. Single factor and orthogonal design method were used to determine extraction rate of flavonoids. The optimum conditions for extracting the total flavonoids assisted by ultrasonic wave were as follow： ethanol concentration was 60%, ultrasonic time was 30min, solid-liquid ratio was 1∶40 and ultrasonic power was 0.44kW. The antibacterial effect of flavonoids is obvious to Escherichia coli and Staphylococcus aureus. The inhibitory effect on E. coli was more than on the role of S. aures.
出处
《食品与发酵科技》
CAS
2014年第1期56-59,共4页
Food and Fermentation Science & Technology
关键词
菠萝
黄酮
抑菌
pineapple
flavonoids
antimicrobial
作者简介
刘伶文（1968-），女，副教授，硕士研究生导师。主要研究方向：生物技术在纺织上的应用及生物活性物质的分离。
