海黍子多酚提取工艺的优化及抑菌活性研究  

Study on Extraction Process of Polyphenols from Sargassum kjellmanianum and Anti-microbial Activities

作　　者：曲词 任丹丹[1] 任先见 汪秋宽[1] 何云海[1] 宋悦凡[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,大连116023

出　　处：《食品工业》2016年第11期169-172,共4页The Food Industry

基　　金：国家海洋公益项目(201405040);辽宁省高校优秀人才项目(LJQ2014077);辽宁省农业领域青年科技创新人才项目(2015005)

摘　　要：以海黍子为原材料,通过单因素试验和正交试验,考察了乙醇体积分数、料液比、提取时间和提取温度等因素对海黍子多酚含量的影响。结果表明,海黍子多酚粗提物最佳工艺条件为:乙醇体积分数50%、料液比1︰25(g/m L)、提取温度70℃、提取时间8 h。在此条件下,多酚含量为5.955 mg/g。通过有机溶剂萃取法除去多酚粗提物中的部分杂质,能有效地提高多酚的含量。其中,乙醚-氯仿萃取效果最好。对多酚的抑菌作用进行了定性试验,多酚提取液对不同菌种抑菌效果为:枯草芽孢杆菌>产气杆菌>变形杆菌>金黄色葡萄球菌。The Sargassum kjellmanianum was used as raw materials. The effects of the single factors including ethanol concenlration, solid-liquid ratio, extraction time, extraction temperature and other factors on polyphenol content were investigated by single factor and orthogonal test. The results showed that the optimum technological condition was 50% ethanol concentration with solid-liquid ratio of 1 ： 25 （g/mL） at 70 ℃ for 8 h. The optimal polyphenol content was 5.955 mg/g under this condition. Polyphenol content had been improved by using organic solvent extraction. Among them, the ether-chloroform extraction was observed as the best treatment. The anti-microbial activity effect ofpolyphenols was Bacillus subtilis〉gas bacillus〉proteus〉 Staphylococcus aureus.

关 键 词：海黍子 多酚 提取 抑菌活性 

分 类 号：TQ461[化学工程—制药化工]