腰果梨抑菌活性物质提取工艺优化  

Extraction of Antibacterial Materials from Cashew Apple

作　　者：苗子健[1] 李从发[1] 唐艳平[1] 熊海波[1] 侯源源[1] 刘四新[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品科学》2010年第24期1-7,共7页Food Science

基　　金："十一五"国家科技支撑计划课题(2007BAD76B04);海口市高新技术产业发展专项(海科立[2009]);公益性行业(农业)科研专项(200903026)

摘　　要：对腰果梨抑菌活性物质的提取工艺进行研究,分析比较提取物对不同测试菌的抑菌效果。以金黄色葡萄球菌和白色念珠菌为指示菌,在单因素试验基础上通过中心组合试验设计分别对黄色、红色两种不同色泽腰果梨进行提取工艺优化。得出黄色腰果梨最佳提取工艺:乙醇体积分数70%,提取温度85℃,料液比1:13.9,提取时间2.65h;红色腰果梨最佳提取工艺:乙醇体积分数70%,提取温度85℃,料液比1:14.5,提取时间2.44h。经工艺优化后腰果梨提取物显著提高了抑菌效果。Antibacterial materials were extracted from cashew apple and the inhibitory effect of the extract on different test strains was evaluated. Single-factor and central composite experiments were used to explore the optimal extraction processing parameters for antibacterial materials from yellow and red cashew apple using Staphylococcus aureus and Candida albicans as the indicators. The optimal extraction processing parameters for antibacterial materials from yellow cashew apple were ethanol concentration of 70%, extraction temperature of 85 ℃, material-liquid ratio of 1：13.9 and extraction time of 2.65 h; while the optimal extraction processing parameters for antibacterial materials from red cashew apple were ethanol concentration of 70%, extraction temperature of 85 ℃, material-liquid ratio of 1：14.5 and extraction time of 2.44 h. The extract obtained by optimal extraction processing from cashew apple exhibited an enhanced inhibitory effect on test bacterial strains.

关 键 词：腰果梨 抑菌 提取工艺 中心组合试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]