大蒜抑菌成分提取工艺优化  

Analysis on Extraction Technics on Antibacterial Ingredient by Ultrasonic Assisted Extraction Method

作　　者：李艳梅[1] 赵福顺[1] 

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《食品与生物技术学报》2014年第9期1003-1007,共5页Journal of Food Science and Biotechnology

摘　　要：通过采用超声波辅助提取法,对不同提取条件下大蒜提取液抗番茄晚疫病菌作用进行比较,优选出最佳提取工艺,并测定了其最小抑菌质量浓度、最小杀菌质量浓度。研究结果表明:大蒜提取液以体积分数30%乙醇作为提取溶剂,在40℃超声波辅助提取3 h,提取次数为3次,料液比为1∶5(g/mL),得到大蒜提取液抑菌效果最佳的条件。在此条件下大蒜对番茄晚疫病菌的抑菌直径为37.2 mm。大蒜提取液对番茄晚疫病菌最小抑菌质量浓度为12.5 mg/mL,最小杀菌质量浓度为25 mg/mL。This research was aimed to compare the role of anti-Saccharomyces cerevisiae of garlic extract by using ultrasonic assisted extraction method for different extraction under different conditions.The optimum extraction and determination of the minimum inhibitory concentration and minimum bactericidal concentration were preferably tested.The results showed that：the antibacterial activity of garlic extract under optimum conditions when Garlic extract with 30％ ethanol as solvent,as well as Ultrasonic assisted extraction at 40 ℃ extraction 3 h,extraction times of 3,and solid-liquid ratio of 1∶5.Under this condition,garlic beer TomatoLateBlightStrain bacteriostatic diameter of 37.2 mm.Garlic extract on the minimum inhibitory concentration of S.cerevisiae 12.5 mg/mL,minimum bactericidal concentration of 25 mg/mL.

关 键 词：大蒜 番茄晚疫病菌 提取条件 最小抑菌浓度 

分 类 号：S482.292[农业科学—农药学]