籽瓜皮多酚的提取及其抑菌作用研究  

Extraction and Anti-bacterial Activity of Seed Watermelon Polyphenols

作　　者：刘忠义[1] 彭丽[1] 包浩[1] 谭操[1] 刘文平[1] 

机构地区：[1]湘潭大学化工学院食品与生物工程系,湘潭411105

出　　处：《天然产物研究与开发》2015年第1期173-178,共6页Natural Product Research and Development

基　　金：国家农转资金项目(2013D2002007);湘潭市农业科技支撑项目(CXY20121008)

摘　　要：利用超声波辅助提取籽瓜皮中多酚类物质并用高效液相色谱检测提取液的主要成分,同时对提取液的抑菌作用进行了研究。结果表明,最优提取工艺为提取时间35 min,乙醇浓度70 m L/100 m L,提取温度60℃,料液比1∶12。提取液的主要成分为没食子酸。0.4 mg/m L的籽瓜多酚提取液在大肠杆菌平面培养皿上产生明显的抑菌圈。籽瓜多酚提取液对大肠杆菌的最低抑菌浓度是0.05 mg/m L。In order to figure out the comprehensive utilization of seed watermelon peel and juice,polyphenols were extracted from the peel of seed watermelon using ultrasonic-assisted extraction process,and the composition of the extract was determined by high performance liquid chromatography. The results showed that the optimal extraction conditions were extraction time of 35 min,ethanol concentration of 70 m L /100 m L,temperature of 60 ℃,and the ratio of solid to liquid of 1∶ 12. According to the importance of effect on polyphenol extraction yield,factors were ranked to be ratio of solid to liquid extraction time temperature ethanol concentration. The main composition of polyphenols extract was determined to be gallic acid. In addition,the anti-bacterial acitivity of polyphenol extract was investigated. Apparently,the inhibition zone can be observed on the plate inoculating E. coli with 0. 4 mg/m L of polyphenols extracts. The minimal inhibitory concentration of polyphenols extracts was determined to be 0. 05 mg/m L. These results suggested that seed melon polyphenols have anti-bacterial application potential.

关 键 词：籽瓜皮 多酚 提取 没食子酸 抑菌作用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]