超声波辅助提取葫芦巴香精油工艺优化及其抑菌性能研究  

Study on the Extracting Conditions by Ultrasound-assisted Method and Bacteriostasic Activity of Essential Oil in Fenugreek

作　　者：王雅[1] 王玉丽[1] 赵萍[1] 苏阿龙[1] 林樱姬[1] 李泽林[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品与发酵工业》2010年第5期170-173,共4页Food and Fermentation Industries

基　　金：兰州理工大学优秀青年教师培养计划(0908ZXC164)资助项目

摘　　要：采用超声波辅助法对葫芦巴香精油提取进行单因素和正交试验研究,并对香精油做抑菌性能研究。结果表明,超声波提取葫芦巴香精油优化的提取工艺条件为:浸泡时间20 min、料液比1∶4(g∶mL)、超声时间20min、超声功率50 W,在此条件下香精油含量达2.61%;影响香精油提取率因素的主次顺序为:超声功率>料液比>浸泡时间>超声时间;葫芦巴香精油对枯草芽胞杆菌、大肠杆菌、金黄葡萄球菌、青霉、毛霉种菌有较强的抑制效果,对黑曲霉也有一定的抑制作用,对其最低抑制浓度分别为:枯草芽胞杆菌0.4 g/L,大肠杆菌、金黄葡萄球菌和青霉为0.5 g/L,毛霉为0.6 g/L,黑曲霉为1.0 g/L。The extracting conditions and anti-microbial activity of essential oil in Fenugreek were studied . The results showed that the optimum extraction conditions were soaking time for 20min, ratio to solvent 1：4（g： mL）, extracting time for 20min and ultrasonic power 50 W. Under this extracting conditions, the yield of essential oil is to 2.61%. Essential oil in Fenugreek had strong anti-microbial activity, and the Minimum Inhibitory Concentration （MIC） of the essential oil was 0.4g/L against Bacillus subtilis, 1.0 g/L against AspegiUus niger, 0.6 g/L against Actinomucor sp. ,and 0.5 g/L against E. coli. , S. aureus, Penicillium sp.

关 键 词：葫芦巴 香精油 超声波 工艺优化 抑菌活性 

分 类 号：TQ461[化学工程—制药化工]