板栗壳色素的提取工艺优化及其抑菌性能  

Optimal Extraction Parameters and Antibacterial Properties of Pigment from Chestnut Shell

作　　者：周国燕[1] 桑迎迎[1] 宫春波[2] 曹斌宏[1] 王爱民[1] 

机构地区：[1]上海理工大学低温医学与食品冷冻研究所,上海200093 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品科学》2010年第22期101-105,共5页Food Science

基　　金：国家自然科学基金青年基金项目(50206013);上海市重点学科建设项目(S30503)

摘　　要：用乙醇法和超声波法从板栗壳中提取色素,并对两种方法进行比较,同时研究板栗壳中色素的抑菌性及其应用。正交试验结果显示:超声波具有省时、节能、提取率高等优点;超声波协助提取法的较优工艺参数为乙醇体积分数40%、超声波功率200W、作用时间8min。板栗壳色素对枯草芽胞杆菌、大肠杆菌、黑曲霉和青霉具有抑制作用对苹果汁有一定的防腐效果。Brown pigment was extracted from chestnut shell by both alcohol-method and ultrasound-method. Both methods were analyzed and compared. The antibacterial effect and application of pigment from chestnut shell were also investigated. Results indicated that the ultrasound-method could save time and energy to obtain high extraction efficiency. The optimal conditions for ultrasonic extraction were ethanol concentration of 40% ultrasonic power of 200 W, and extraction time of 8 min. The pigment from chestnut shell had antibacterial effect against Bacillus subtilis, Escherichia coli, Actinomycete and Aspergillus niger. Therefore, the pigment has preservative effect on juice and can be developed to be a natural food preservative.

关 键 词：板栗壳 色素 超声波 提取 抑菌性 

分 类 号：TS202.3[轻工技术与工程—食品科学]