文冠果油中植物甾醇的提取及其抑菌特性研究  

Study on the Extraction and Antibacterial Properties of Phytosterol from the Shinyleaf Yellowhorn Seed Oil

作　　者：曹立强[1] 李丹丹[1] 邓红[1] 韩瑞[1] 田子卿[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《天然产物研究与开发》2010年第2期334-338,共5页Natural Product Research and Development

基　　金：陕西师范大学优秀科技预研项目(200802020)

摘　　要：以文冠果油为原料,采用皂化法提取文冠果植物甾醇。通过均匀试验设计研究了碱液用量、提取温度、提取时间等因素对文冠果油中植物甾醇纯度和提取率影响,初步确定了皂化法提取工艺条件,并采用抑菌圈法分析了甾醇粗提物对大肠杆菌、枯草芽孢杆菌、毛霉和青霉的抑菌特性。结果表明,文冠果植物甾醇提取的较佳工艺参数为:浓度1moL/L的氢氧化钠碱液与油用量比为14?1(mL/g),提取温度75℃,提取时间40min。文冠果甾醇粗提物对毛霉和青霉无抑制作用,对大肠杆菌和枯草芽孢杆菌有明显抑制作用,且对大肠杆菌的抑制作用尤为突出,文冠果植物甾醇是一种较好的抗菌剂。Using shinyleaf yellowhorn seed oil as raw materials, the phytosterol was extracted with saponification method.The influence factors such as dosage of alkali, extracting temperature and time to the pureness and extracting ratio of phytosterol was discussed through the uniform experimental design, and the pureness of phytosterol was analyzed through visible light spectrophotometry.At the same time, the antibacterial properties of phytosterol to the E.coli, Bacillus subtilis, Mucor and Penicillium was determi...

关 键 词：文冠果油 植物甾醇 提取 抑菌特性 

分 类 号：TQ645.98[化学工程—精细化工]