微波辅助萃取马齿苋抑菌活性成分的工艺优化  

Technique Optimization of Microwave-assisted Extraction of Active Components Inhibiting Bacteria from Portulaca oleracea L.

作　　者：曾秀桃 马佳凤 林颖[1] 朱晨[1] 王慧敏[1] 徐丽珊[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《湖南农业科学》2015年第6期70-73,共4页Hunan Agricultural Sciences

摘　　要：以马齿苋(Portulaca oleracea L.)为材料,以蒸馏水为萃取试剂,以对大肠杆菌的抑制活性为考察指标,通过单因素和正交试验优化了微波辅助萃取马齿苋抑菌活性成分的工艺。结果表明,各因素对马齿苋抑菌活性成分萃取的影响由大到小依次为:萃取温度>微波功率>萃取时间>料液比,并得到最佳萃取工艺为微波功率800 W、萃取时间9 min、萃取温度50℃、料液比1︰50,在此工艺下制得马齿苋抑菌活性成分粗品的得率为15.94%。对细菌的抑制活性测定结果表明,马齿苋对沙门氏菌和枯草杆菌无抑制作用,但对金黄色葡萄球菌和大肠杆菌有抑制作用,最小抑制浓度(MIC)分别为6.25和1.56 mg/m L。With Portulaca oleracea L. as raw materials, water as the extraction reagent and inhibitory activity of E. coli as an indicator, the microwave-assisted extraction technique of active compounds inhibiting bacteria from Portulaca oleracea L. was optimized by single factor and orthogonal design experiments. The results showed that the primary and secondary order of factors influencing the extraction of active compounds inhibiting bacteria from Portulaca oleracea L. was temperature〉power〉time〉solid/liquid ratio. The optimal extraction conditions were obtained with microwave power, time, temperature and solid/liquid ratio as 800 W, 9 min, 50~C and 1 ： 50, respectively. Under these conditions, with the extraction value of 15.94%, the extracts had significant inhibitory activities on Escherichia coli and Staphyloccoeus aureus with the MIC of 1.56 mg/mL and 6.25 mg/mL; however, the extracts could not inhibit Salmonella and Bacillus subtilis.

关 键 词：马齿苋 抑菌活性 微波辅助萃取 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]