紫苏抑菌成分的提取工艺研究  

Study on the extraction technique of the antibacterial components from Perilla Frutescens

作　　者：黄丹[1] 冯治平[1] 余光蓉[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《食品工业科技》2008年第3期181-182,185,共3页Science and Technology of Food Industry

基　　金：四川省教育厅重点研究项目(CC06Z04)

摘　　要：研究乙醇浸提法从紫苏中提取抑菌成分——黄酮类化合物和迷迭香酸的优化工艺条件。在单因素实验的基础上,采用正交实验优化其提取工艺,并用NaNO2-A1(NO3)3-NaOH显色法和FeSO4比色法分别测定黄酮类化合物和迷迭香酸的得率。确定最佳工艺条件为:90%乙醇为提取剂,提取温度为65℃,提取时间为3h,料液比为1∶50(w/v),紫苏抑菌成分得率为23.63mg/g。The optimum extracting technique of the antibacterial components-fiavonoids and rosmarinic acid from Perilla Frutescens was studied by ethanol extraction process. On the base of single factor experiment, the extraction technique was optimized by orthogonal test, and the extracting rate of flavonoids and rosmarinic acid was determined with NaNO2-Al （ NO3 ）3- NaOH method and FeSO4 method. The result proved the optimization extracting technique was as follows, solvent 90% ethanol,temperature 65℃, time 3h, sample and extractant ratio 1：50. Results showed that 23.63mg/g of the antibacterial components from Perilla Frutescens could be obtained.

关 键 词：紫苏 抑菌成分 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]