洋葱有机硫化物的提取及抑菌性研究  

The extraction of organic sulfide from onion and its antimicrobial activities

作　　者：唐远谋[1] 焦士蓉[1] 罗杰[1] 冯慧[1] 刘佳[1] 唐鹏程[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2012年第1期17-21,共5页China Condiment

基　　金：西华大学研究生创新基金项目(ycjj201174)

摘　　要：对洋葱中有机硫化物的提取及其抑菌作用进行研究。通过单因素实验和响应面优化得到最佳的工艺条件:乙醇浓度72%、提取温度52℃、酶反应时间为30.5min、料液比为1∶5,提取所得有机硫化物含量值达到最大,为4.141mg/g。同时研究有机硫化物对金黄色葡萄球菌、枯草芽孢杆菌和蜡状芽孢杆菌的抑菌效果,结果表明粗提物浓度在0.414g/mL时抑制最为显著,对应的抑菌圈直径分别为1.10,1.15和1.05cm,最小抑菌浓度MIC分别为0.103,0.207,0.207g/mL。The extraction and antimicrobial activities of organic sulfide from onion were studied in this paper. The best processing conditions were attained by single factors and Response Surface Method （RSM）. When alcohol concentration was 72%, liquid-solid ratio was 5 （mL/g）, extraction temperature was 52 ℃ and enzymolysis reaction time was 30. 5 min, the yield of organic sulfide was 4. 141 mg/g. then the inhibition zone diameter and minimal inhibitory concentration （MIC） of onion organic sulfide extracts on the staphylococcus aureus, bacillus subtilis and bacillus cereus were meas- ured. The results indicated that the most notable inhibition concentration of onion organic sulfide was 0.414 g/mL, The inhibition effect of their counterparts in diameter were 1.10, 1.15 and 1.05 cm , respectively. The MIC were 0. 103,0. 207,0.207 g/mL, respectively.

关 键 词：洋葱 有机硫化物 提取 响应曲面法 抑菌 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]