摘要
以多酚提取率为指标,采用单因素分析结合正交实验的方法,优化了黄芥籽粕中多酚超声辅助提取工艺,并对所提多酚的抑菌活性进行了初步研究。结果表明,黄芥籽粕中多酚超声辅助提取的最佳工艺条件为:以体积分数60%的乙醇为提取剂,料液比1∶20,超声功率240 W,提取温度50℃,提取时间50min。在最佳工艺条件下,多酚提取率为1.172%。黄芥籽粕多酚对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌均有一定的抑制作用,表明黄芥籽粕多酚具有一定的抑菌活性。
With extraction rate of polyphenols as index, the ultrasound - assisted extraction conditions of poly- phenols from yellow mustard seed meal were optimized by single factor experiment combined with orthogonal experiment, and the antibacterial activity of the extracted polyphenols was preliminarily studied. The results showed that the optimal ultrasound - assisted extraction conditions of polyphenols from yellow mustard seed meal were obtained as follows： using ethanol with volume fraction 60% as extractant, ratio of solid to liquid 1： 20, ultrasonic power 240 W, extraction temperature 50 ℃, extraction time 50 min. Under these conditions, the extraction rate of polyphenols was 1. 172%. The extracted polyphenols exhibited certain inhibitory effect on Staphylococcus aureus, Bacillus subtilis and Escherichia coli, indicating that polyphenols extracted from yellow mustard seed meal had certain antibacterial activity.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第10期64-67,共4页
China Oils and Fats
基金
山西省教育厅重点学科项目(20141010)
忻州师院化学化工创新基地项目(2013)
关键词
黄芥籽粕
多酚
超声辅助提取
抑菌活性
yellow mustard seed meal
polyphenols
ultrasound - assisted extraction
antibacterial activity
作者简介
作者简介：赵强（1981），男，助理实验师，主要从事天然产物活性成分分析工作（E-mail）304814067@qq．com。
通信作者：赵二劳，教授（E-mail）zel0350@163．com。
