五倍子抑菌物质的提取及其抑菌作用的研究  

Study on ultrasonic-assisted extraction technology and antimicrobial activity of gallnut water extract

作　　者：张霞[1] 孙宝忠[2] 哈斯格根[3] 艾启俊[1] 李洋[1] 康丽[1] 杨艾青[1] 

机构地区：[1]北京农学院食品科学系,北京102206 [2]中国农业科学院,北京畜牧兽医研究所,北京100193 [3]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2010年第7期290-294,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2006BAD05A17)

摘　　要：采用L16(44)正交设计实验,对五倍子抑菌物质的提取工艺进行研究。从五倍子提取液的光谱特性入手,选定料液比、浸提时间、浸提温度、浸提功率四个工艺因素,先进行单因素实验,然后进行四因素四水平正交实验,确定最佳工艺条件为:料液比1∶10,提取时间60min,提取温度70℃,提取功率35kHz。50mg/mL的五倍子浸提物的抑菌效果相当于2·5mg/mL的青霉素对大肠杆菌和金黄色葡萄球菌的抑菌效果。从生长曲线的绘制看来,高浓度的提取液都在菌体对数生长期进行抑制,达到抑菌效果。The L16（44）orthogonal design experiments were used to research gallnut antibacterial substances on extraction process. Extracts from the gallnut start the spectral properties of selected materials ratio,extraction time,extraction temperature,extraction power of the four process factors. To determine the optimum process conditions,single-factor test first and then proceed to four-level orthogonal experimental factors. The optimum conditions for the extracts were materials ratio to 1∶10,extraction time 60min,extraction temperature 70℃,extraction power 35kHz. The antibiotic effect of 50mg/mL of gallnut extract equivalent to 2.5mg/mL of the antibiotic effect of penicillin on Escherichia coli and Staphylococcus aureus. From the growth curve,the high concentrations of extract inhibit bacteria in the logarithmic phase.

关 键 词：五倍子 抑菌物质 提取工艺 抑菌作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]