余甘子有效抑菌成分提取工艺优化  

Optimization of extracting technology of efficiency antibacterial component from Phyllanchus emblica L.

作　　者：高伦江[1] 陈岗[2] 唐春红[3] 曾顺德[1] 

机构地区：[1]重庆市农业科学院农产品贮藏加工研究所,重庆401329 [2]重庆市中药研究院,重庆400065 [3]重庆工商大学环境与生物工程学院绿色食品研究所,重庆400067

出　　处：《食品工业科技》2012年第18期279-281,285,共4页Science and Technology of Food Industry

基　　金：重庆市自然科学基金项目(CSTC2006bb125205)

摘　　要：以余甘子干果为原料,选用不同溶剂提取果实中的抑菌活性成分,综合抑菌效果、成本和毒性因素,选择一定浓度的乙醇为提取溶剂。对乙醇浓度、提取时间、提取温度、料液比和果粉细度进行单因素实验,根据单因素实验结果,对影响显著的提取浓度、时间、温度3个因素进行正交实验,结果表明,最优提取条件为乙醇浓度90%、提取温度50℃、提取时间4h,该条件提取的提取物对各种供试菌的抑菌活性显著增强,其中对嗜热脂肪芽孢杆菌的抑菌圈直径高达16.9mm。Phyllanchus emblica L.was used as material to extract efficiency antibacterial component with the different dissolvent.The certain concentration of alcohol was chosen as solvent extraction according to antibacterial effect,cost and toxic factors.The result of the extracting solvent,powder fineness,ratio of material to solvent,extracting temperature and time was got through single factor test.The extract concentration,temperature and time were analysed by orthogonal experiment,and results showed that the optimum extracting technology as follows：extracting solvent of 90% alcohol,extracting temperature of 50℃,and the extracting time of 4h.Under this condition,the antibacterial activity by extract acting on some sorts of bacterium was significantly enhanced,and the diameters of the bacteriostasis circles reached up to 16.9mm.

关 键 词：余甘子 提取物 抑菌成分 

分 类 号：TS202.3[轻工技术与工程—食品科学]