黑胡椒抑菌活性物质提取工艺优化  

Optimization technology for extracting antibacterial substances from black pepper

作　　者：陈文学[1] 胡月英[1] 葛畅[1] 张鑫[1] 蒋志国[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570028

出　　处：《食品工业科技》2010年第11期279-282,共4页Science and Technology of Food Industry

基　　金：十一五国家科技支撑项目(2007BAD76B04);海南省自然科学基金(808102);海南省教育厅基金(Hj2009-25);海南大学校科技基金资助(hd09xm90)

摘　　要：为了研究黑胡椒中抑菌活性物质的提取工艺,以黑曲霉做指示菌,以提取率×抑菌圈直径为活性追踪指标,在单因素实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:乙醇浓度80%,浸泡时间480min,提取时间100min。In order to investigate the technology for extracting antibacterial substances from black pepper, Aspergillus niger was used as indicator bacteria,extraction rate and diameter of inhibition zone were used as the activity monitoring parameter.The optimum extraction conditions were obtained by quadratic general rotary unitized design.The results showed that the optimum extraction conditions were 80% ethyl alcohol as extraction, immersed 480min and extracting 100min.

关 键 词：黑胡椒 抑菌 黑曲霉 

分 类 号：TS201.1[轻工技术与工程—食品科学]