绿豆提取液的抗内毒素作用及提取工艺优化  

Study on anti-endotoxin of mung bean extraction and optimization of extraction processing

作　　者：李健[1] 王旭[1] 刘宁[1] 陈姝娟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2011年第3期310-311,315,共3页Science and Technology of Food Industry

基　　金：黑龙江龙泰农业股份有限公司横向课题

摘　　要：研究了绿豆提取液对细菌内毒素的清除作用,利用终点显色基质法测定内毒素的含量。结果表明,绿豆提取液在体外具有抗内毒素的作用,并以内毒素的清除率为标准,探讨了不同提取因素对提取效果的影响,最终确定提取条件为乙醇浓度70%,温度60℃,提取时间2h,料液比1∶20,提取物中抗内毒素有效成分含量最高。最后通过两相萃取分离,发现绿豆中抗内毒素成分主要集中在正丁醇提取物中。The clearing effect of extraction from mung bean on the bacterial endotoxin was investigated in vitro.The results indicated that extraction from mung bean could clear the bacterial endotoxin in vitro with displaying color in the end.And the influences of different factors on extracted efficiency were discussed.The conditions of 60℃,70% ethanol,solid-liquid ratio of 1∶20,extracting for 2h were optimized.And it was found that the effective components existed in the extraction of chloroform through extracting in the two-phase.

关 键 词：绿豆 抗内毒素 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]