超声波辅助提取榴莲果皮总黄酮及其抗氧化、抗菌活性的研究  

Ultrasonic-assisted extraction of flavonoids from durian peel and their antioxidant and antimicrobial activities

作　　者：洪军[1] 杜海霞[2] 胡建业[1] 

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467036 [2]周口职业技术学院,河南周口466000

出　　处：《河南农业大学学报》2014年第5期653-657,共5页Journal of Henan Agricultural University

基　　金：河南城建学院博士启动基金项目

摘　　要：以榴莲果皮为研究对象,通过超声波辅助法提取总黄酮,采用单因素和正交试验确立了榴莲果皮中总黄酮的最佳提取工艺,并探讨了榴莲果皮中总黄酮的抗氧化及抗菌活性.结果表明,超声波辅助法提取榴莲果皮中总黄酮的最佳工艺为:乙醇体积分数70%、料液比1∶30(g·m L-1)和超声提取时间60 min,在最佳工艺下总黄酮提取率可达3.142%;提取的黄酮类物质对O-2·和ABTS+自由基的清除能力与VC相当;对金黄色葡萄球菌、绿脓杆菌具有明显的抑菌作用,但对大肠杆菌和巨大芽孢杆菌无抑菌作用.Ultrasonic-assisted extraction of flavonoids from durian peel and their antimicrobial and an- tioxidant activities were first investigated. Single-factor and orthogonal experiment were used to investi- gate the optimum extraction conditions. The results showed that, the combination of 70% ethanol, ma- terial-to-liquid ratio of 1 ： 30 （ g· mL^-1 ） , 60 min ultrasonic extraction were optimal extraction condition with the highest yields of flavonoids from durian peel at 40kHz/200 W. Under this optimal extraction condition, the extraction rate was 3. 142%. Besides, flavonoids from durian peel had similar scavenging activities on ABTS and superoxide anion compared with Vc. Meanwhile, the flavonoids from duri- an peel had obvious inhibitory effect on Staphylococcus aureus and Pseudomonas aeruginosa, but they had no effect on Escherichia coli and Bacillus megaterium.

关 键 词：榴莲果皮 总黄酮 抗氧化能力 抗菌活性 

分 类 号：TS202[轻工技术与工程—食品科学]