南烛叶抑菌成分提取工艺优化及抑菌效果研究  

Optimization of extraction of antibacterial substances from vaccinium bracteatum thunb leaves and its bacteriostatic effect

作　　者：李艳利[1] 张媛媛[1] 王丽然[1] 李书国[1] 

机构地区：[1]河北科技大学食品科学与工程系,河北石家庄050018

出　　处：《粮油食品科技》2014年第6期57-61,共5页Science and Technology of Cereals,Oils and Foods

基　　金：河北省大学生创新创业训练项目(201310082045)

摘　　要：研究了南烛叶中抗菌抑菌成分的提取和抑菌效果。选择乙醇为提取溶剂,通过单因素实验及正交实验确定其最优提取条件为乙醇浓度85%、温度90℃、料液比1∶16、时间4 h;通过牛津杯法测定抑菌效果,南烛叶粗提液对大肠杆菌、金黄色葡萄球菌、酵母菌、毛霉和曲霉的平均抑菌圈直径分别为18 mm、16 mm、13 mm、15 mm和14 mm;利用分光光度法测定南烛叶中主要抑菌成分黄酮含量为39.5 mg/g,并对南烛叶乙醇提取物对面制食品的贮存保鲜效果进行了研究,添加南烛叶乙醇提取物的面制食品经保温实验后,其菌落总数、理化指标酸度、病原性微生物等指标的测定结果均优于对照样,有较好的保鲜效果。The antibacterial component was extracted from vaccinium bracteatum thunb leaves and its an-tibacterial effect was studied.Choosing ethanol as extraction solvent,the optimum extraction conditions were determined by single factor experiment and orthogonal experiment,which was 85% ethanol concen-tration,temperature 90 ℃,solid -liquid ratio 1∶16,time 4 h.The inhibiting effect was determined by oxford cup method.The average inhibition zones against escherichia coli,staphylococcus aureus,yeast, mucor and aspergillus were 18 mm,16 mm,13 mm,15 mm and 14 mm,respectively.The content of flavonoid,which was the main bacteriostasis component,was 39.5 mg/g determined by spectrophotome-try.The fresh -keeping effect of the extract on flour products was studied.After heat preservation experi-ment,the flour products with the extract excelled control group in the indexes,such as total number of bacterial colony,acidity,and pathogenic microorganism,which indicated that the leaves possess good fresh -keeping effect.

关 键 词：南烛叶 提取 抑菌作用 天然防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]