丁香抑菌成分提取工艺研究  

Bioassay-guided Extraction of Antimicrobial Substances from Clove

作　　者：张雁南[1] 陈艳[1] 彭欣莉[1] 王大为[2] 

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2010年第12期25-27,共3页Food Science

基　　金：国家"863"计划项目(2007AA10Z336)

摘　　要：采用浸提法提取丁香中抑菌成分,并以青霉为供试菌,研究其抑菌效果。通过单因素和正交试验确定丁香抑菌成分最佳提取工艺条件为乙醇溶液体积分数60%、料液比1:12(g/mL)、提取温度60℃、回流浸提2h。Solvent extraction was used to extract antimicrobial substances from clove against a Penicillium strain preserved in our laboratory,and their activity was evaluated by paper disc method.The clove extracts obtained using water,60% ethanol,nhexane or acetone were tested for their diameters of inhibition zone and ethanol was the selected solvent due to the smallest diameter of inhibition zone.This was followed by the optimization of diameter of inhibition zone of ethanol extract from clove using single factor and orthogonal array design methods.The results showed that the optimal conditions for improved extraction of antimicrobial substances from clove were as follows：ethanol concentration 60%,solid-to-liquid ratio 1 g：12 mL and extraction temperature 60 ℃ for a reflux extraction duration of 2 h.

关 键 词：丁香 提取 青霉 抑菌作用 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]