摘要
研究芒果核多酚超声辅助提取的最佳工艺,考察芒果核多酚提取物的抑菌活性。采用单因素及正交试验,以芒果核多酚得率为指标,考察料液比、乙醇浓度、超声时间和超声功率对芒果核多酚得率的影响。同时采用滤纸圆片法考察芒果核多酚对大肠杆菌和枯草芽孢杆菌的抑菌活性。芒果核多酚最佳超声辅助提取工艺为料液比1∶35(g/mL),超声时间80 min,乙醇浓度35%,超声功率280 W,此条件下芒果核多酚得率为8.18%。芒果核多酚对受试菌均具有一定的抑制作用,其中对大肠杆菌的抑制作用比枯草芽孢杆菌强。
The aim of this study was to optimize the ultrasound-assisted extraction for polyphenol in mango core,and to evaluate the antimicrobial activity. The effects of solid-liquid ratio,ethanol concentration, ultrasonic time and ultrasonic power on the polyphenols yield of mango cores were investigated by single factor and orthogonal experiments. Meanwhile,the antibacterial activities of mango core polyphenols against Escherichia coli and Bacillus subtilis were investigated by filter paper disk method. The best extraction conditions were as follows:solid-liquid ratio was 1 ∶ 35(g/mL),extraction time was 80 min, ethanol concentration was 35%,ultrasonic power was 280 W,and yield of polyphenols rate was up to 8.18% under this conditions. Mango core polyphenols showed antibacterial activities to the both investigated bacterias in vitro,and the inhibited activity against E.coli was stronger than that of B. subtilis.
作者
刘晓珍
李福香
祝兆亮
梁卓恒
彭高怡
李琳
LIU Xiao-zhen;LI Fu-xiang;ZHU Zhao-liang;LIANG Zhuo-heng;PENG Gao-yi;LI Lin(School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808,Guangdong,China;Engineering Research Center of Health Food Design&Nutrition Regulation,Dongguan University of Technology,Dongguan 523808,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第14期56-60,70,共6页
Food Research and Development
基金
国家自然科学基金青年科学基金项目(81803193)
广东省自然科学基金项目(2018A030310033)
东莞理工学院科研启动专项经费项目(GC300502-33)
南昌大学食品科学与技术国家重点实验室开放基金项目(SKLF-KF-201801)。
关键词
芒果核
多酚
超声辅助提取
正交试验
抑菌活性
mango core
polyphenols
ultrasound-assisted extraction
orthogonal test
antimicrobial activity
作者简介
刘晓珍(1987-),女(汉),讲师,博士,研究方向:食品安全;通信作者:李琳(1962-),男(汉),教授,博士,研究方向:食品组分与营养。
