柑橘皮渣橘皮苷的提取及其抑菌性质研究  

Study on the Extraction and Antibacterial Activity of the Hesperidin from Citrus Pomace

作　　者：耿敬章[1,2] 刘军海[3] 吴三桥[1,2] 

机构地区：[1]陕西理工学院生物科学与工程学院,汉中723001 [2]陕西省资源生物重点实验室,汉中723001 [3]陕西理工学院化学与环境科学学院,汉中723001

出　　处：《食品工业》2014年第8期87-91,共5页The Food Industry

基　　金：陕西省教育厅2012年科学研究项目(12JK0816);2012年陕西省教育厅实验室计划项目(12JS027)

摘　　要：采用柑橘皮渣为原料,研究了柑橘皮渣橘皮苷的提取工艺及其抑菌性质。通过响应面分析法,获得柑橘皮渣橘皮苷的最佳提取工艺条件。结果表明;柑橘皮渣橘皮苷最佳提取工艺为乙醇体积分数为90.0%,液料比为16.5∶1(mL/g),超声波提取时间为32.3 min,超声波功率为447.1 W。对柑橘皮渣橘皮苷做了抗菌谱的测定,结果表明具有较宽的抗菌谱。柑橘皮渣橘皮苷对枯草芽孢杆菌的MIC为3.125 g/L,对金黄色葡萄球菌的MIC为6.25 g/L,对大肠杆菌和青霉的MIC为12.5 g/L,对根霉和啤酒酵母的MIC为25 g/L。The extraction and antibacterial activity of the hesperidin from citrus pomace was studied. The response surface methodology was designed to obtain the optimum extraction condition of the hesperidin from citrus pomace. The optimum extraction conditions of the hesperidin from citrus pomace were as follows： ethanol concentration was 90.0%, solution and material ratio was 16.5 ： 1 （mL/g）, ultrasonic time was 32.3 min, ultrasonic frequency was 447.1 W. The hesperidin from citrus pomace had wide antibacterial spectrum. The MIC of hesperidin from citrus pomace was 3.125 g/L against Bacillus subtilis, 6.25 g/L against Staphylococcus aureus, 12.5 g/L against Escherichia coli and Penicillium, 25 g/L against Rh/zopus and Saccharomyces cerevisiae.

关 键 词：柑橘皮渣 橘皮苷 提取 抑菌性质 

分 类 号：TS209[轻工技术与工程—食品科学]