野苜蓿抑菌活性物质提取工艺的优化  

Study on the extraction technique of the antibacterial components from Medicago falcata L.

作　　者：祖丽皮亚.玉努斯[1] 买尔哈巴.艾合买提 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品工业科技》2013年第6期309-312,共4页Science and Technology of Food Industry

摘　　要：对野苜蓿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。以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和变形杆菌为指示菌,在单因素实验基础上通过正交实验对野苜蓿的提取工艺进行优化。野苜蓿抑菌活性物质最佳提取工艺为:乙醇体积分数80%,料液比为1∶12,提取时间2.0h,此条件下的野苜蓿提取物抑菌效果大大增强。Antibacterial materials were extracted from Medicago falcata L. and the inhibitory effect of the extract on different test strains was evaluated. Single-factor and orthogonal test experiments were used to explore the optimal extraction processing parameters for antibacterial materials from Medicago fa/cata L. using Bacillus subtilis, Escherichia coil, Staphylococcus aureus and Proteus vulgaris as the indicators. The optimal extraction processing parameters for antibacterial materials from Medicago falcata L. were ethanol concentration of 80%, material-liquid ratio of 1：12 and extraction time of 2.0h. The extract obtained by optimal extraction enhanced inhibitory effect on test bacterial strains.

关 键 词：野苜蓿 抑菌活性 正交实验 

分 类 号：TS201.3[轻工技术与工程—食品科学]