丁香抑菌活性物质的提取及工艺优化  

Extraction of antibacterial substances from clove and technological optimization

作　　者：陈文学[1] 胡月英[1] 薛琼[1] 李婷[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南儋州571737

出　　处：《食品工业科技》2009年第6期207-208,211,共3页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2007BAD76B04);海南省自然科学基金(808102);海南大学校科技基金资助(Rnd0729)

摘　　要：研究了丁香提取物对蒂腐菌的抑菌作用,确定二氯甲烷为抑菌活性物质的最佳提取溶剂。采用正交实验法研究丁香提取物在不同浸提条件下对蒂腐菌的抑制效果,实验表明丁香抑菌活性物质提取的最佳方案为:浸泡时间12h、超声波萃取时间80min、料液比1:15、粒度80目。The bacteriostasis effect of the clove extract on botryodiplodia theobromae was studied.The best extract solvent was dichlormethane.The antibacterial effects of the clove extract in different extract condition were studied by the orthogonal experiment.The experiment results showed that： soaking 12h, ultrasonic extracting 80min, 1： 15 solid-liquid ratio and 80 screen mesh particle size were the optimum condition.

关 键 词：丁香 蒂腐菌 抑菌 正交实验 

分 类 号：TS202.1[轻工技术与工程—食品科学]