石榴皮和松子壳中抑菌物质最佳提取条件的研究  

Study on Optimum Extraction Conditions of Antibacterial Substance from Pericarpium Granati and Pine Nut Shell

作　　者：付荣霞[1] 崔艳[1] 杨树成[1] 王佳玮[1] 

机构地区：[1]天津市农副产品深加工技术工程中心天津农学院食品科学与生物工程学院,天津300384

出　　处：《食品与药品》2015年第5期335-338,共4页Food and Drug

摘　　要：目的以水为浸提溶剂,选择不同的石榴皮和松子壳比例、料液比、提取温度和时间4个因素进行试验,研究石榴皮和松子壳中抑菌物质的最佳提取条件。方法采用牛津杯法,设置双层培养基,通过测量抑菌圈直径研究石榴皮和松子壳混合提取液对大肠杆菌(革兰阴性菌)和枯草芽孢杆菌(革兰阳性菌)的抑制作用。结果石榴皮和松子壳中抑菌物质的最佳提取条件为:石榴皮和松子壳的比例3:1、料液比1:5、温度50℃、提取时间4 h。结论石榴皮和松子壳提取物有一定的抑菌效果,将其作为天然防腐剂应用于食品是可行的。Objective To optimize the extraction conditions of mixture ofPericarpium Granati and pine nut shells, withthe ratio of Pericarpium Granati to pine nut shells, ratio of material to liquid, extraction temperature and extractiontime as selecting factors, using water as extraction solvent. Methods Oxford cup method and double medium havebeen used during the experiment to measure the inhibitory effect of the extract of Pericarpium Granati and pine nutshells on Escherichia coli and Bacillus subtilis. Results The optimum extraction conditions were as follows： ratio ofPericarpium Granati to pine nut shells of 3：1, ratio of material to liquid of 1：5, extraction temperature of 50 ℃, andextraction time of 4 h. Conclusion The study can provide the theoretical basis for the application of the antibacterialextract as a natural food preservative.

关 键 词：石榴皮 松子壳 抑菌 最佳提取条件 

分 类 号：TS201.2[轻工技术与工程—食品科学]