白胡椒抑菌活性物质提取工艺优化  

Extraction Optimization of Antibacterial Substances from White Pepper Powder

作　　者：陈文学[1,2] 胡月英[1] 张伟敏[1] 葛畅[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570028 [2]华南农业大学食品学院

出　　处：《食品科学》2010年第12期11-15,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04);海南省自然科学基金项目(808102);海南大学校基金项目(hd09xm90);海南省教育厅基金项目(Hj2009-25)

摘　　要：研究白胡椒中抑菌活性物质的提取工艺,以大肠杆菌做指示菌,以提取率×抑菌直径为活性追踪指标,在单因素试验的基础上通过二次回归通用旋转组合设计进行工艺参数优化。结果表明其最佳提取工艺条件为:乙醇体积分数81%,浸泡720min,提取80min。In the present study,ethanol was used for the solvent extraction of antibacterial substances from white pepper powder against Escherichia coli and their activity was evaluated in terms of the diameter of inhibition zone.The ethanol reflux extraction and the ultrasonic-assisted ethanol extraction of white pepper powder were carried out and compared,and the latter was the selected method due to smaller diameter of inhibition zone of the extract obtained.Single factor and quadratic rotation general combination design methods were employed to optimize the product of diameter of inhibition zone and weight percentage yield of dried ethanol extract from white pepper powder varying with ultrasonic-assisted ethanol extraction conditions.The results showed that the optimal conditions for the extraction of antibacterial substances from white pepper powder were determined to be：ethanol concentration 81% for 720 min soaking followed by 80 min ultrasonic-assisted extraction.

关 键 词：白胡椒 抑菌 二次通用旋转组合试验设计 

分 类 号：TS302.3[轻工技术与工程]