摘要
优化乌梅中有机酸的提取工艺并对其抑菌活性进行了研究。首先通过单因素试验考察不同提取方法、溶剂浓度、提取时间、超声频率以及料液比对有机酸得率的影响,然后通过正交试验确定最佳提取工艺,并进行抑菌实验。获得最佳提取条件:超声波提取法、乙醇95%(体积分数)、料液比(g/m L)为1∶25、提取时间60 min以及提取频率为100 k Hz。验证试验结果表明:乌梅有机酸得率可达到12.17%;抑菌试验表明:乌梅提取液对枯草杆菌、金黄色葡萄球菌、大肠杆菌和四联球菌有明显的抑制作用,最小抑菌质量浓度分别为15.625、15.625、31.25和31.25 mg/m L。本超声波提取法提取有机酸工艺用时少、得率高,且有机酸表现出较强的抗菌作用,为乌梅有机酸的深入研究和应用开发提供了一定的参考。
We optimized the extraction of organic acid from Fructus mume to study its antibacterial activity. Firstly,effects of different extraction methods,solvent concentration,extraction time,ultrasonic frequency and ratio between solid to liquid on the yield of organic acids were studied by single-factor experiments. The optimum extraction process was determined by orthogonal experiment. The optimum extraction conditions were ultrasonic-assisted extraction,95% ethanol（ V/V）,solid-liquid ratio 1 ∶ 25（ g/mL）,extraction time 60 min and extraction frequency 100 k Hz.The yield of organic acids from Fructus mume reached 12. 17%.Fructus mume extract inhibited Bacillus subtilis,Staphylococcus aureus,Escherichia coli and Micrococcus tetragenus,the minimum bacteriostat mass concentrations were 15. 625,15. 625,31. 25 and 31. 25 mg/mL,respectively.Ultrasonic-assisted extraction of organic acids from Fructus mume was effective and the extract inhibited several bacteria.
作者
张丹丹
姜修婷
ZHANG Dandan;JIANG Xiuting(College of Chemical Engineering, Qingdao University of Science and Technology,Qingdao 266000,Chin)
出处
《生物加工过程》
CAS
2018年第3期47-52,共6页
Chinese Journal of Bioprocess Engineering
基金
山东省高等学校科技计划(J15LM62)
关键词
乌梅
有机酸
提取工艺
抑菌活性
Fructus mume
organic acid
extraction process
antibacterial activity
作者简介
张丹丹（1978-）,女,辽宁昌图人,副教授,研究方向：天然产物的提取、活性及新制剂研究,E-mail：312685423＠qq.com
