柑橘皮渣抑菌成分提取工艺研究  

THE RESEARCH ON EXTRACTION TECHNOLOGY OF ANTIMICROBIAL COMPONENTS FROM CITRUS PEELS

作　　者：张丽杰[1] 赵天涛[1] 全学军[1] 张云茹[1] 

机构地区：[1]重庆工学院生物工程学院,重庆400050

出　　处：《食品研究与开发》2009年第2期68-71,共4页Food Research and Development

摘　　要：以柑橘皮渣粗提物中具有抑菌作用的类黄酮和类柠檬苦素为研究对象,进行正交试验优化,得最佳操作条件为:温度30℃,用90%的乙醇溶液按固液比1∶6加入到柑橘皮渣中,摇床转速200r/min连续提取8h得柑橘皮渣粗提物。此粗提物对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌具有良好的抑菌作用,抑菌圈的直径分别是5.9、5.7、6.0mm。The antimicrobial components flavoids and limonoids from citrus peels crude extracts were studied to determine the best technological conditions by orthogonal test. The temperature of extraction was 30℃, the ratio of sample to water was 1：6, the rotation speed was 200 r/min, the time of extraction was 4 hours, and the concentration of ethanol was 90 %. The citrus peels crude extracts had excellent antimicrobial effect on Staphylococcus aureus, Escherichia coli, Bacillus subtilis and their antimierobial diameter was 59 mm, 5.7 mm and 6.0mm respectively.

关 键 词：柑橘皮渣 类黄酮 类柠檬苦素 正交试验 抑菌作用 

分 类 号：TQ914.1[化学工程]