荸荠皮抑菌活性成分微波提取工艺及抑菌特性  

Water Chestnut Peel Antibacterial Active Ingredients Microwave Extraction Technology and Antibacterial Properties

作　　者：韦学丰[1] 罗杨合[1] 邓年方[1] 李行任[1] 

机构地区：[1]贺州学院食品科学与工程技术研究院,贺州542899

出　　处：《食品工业》2017年第2期50-53,共4页The Food Industry

基　　金：广西教育厅资助项目(YB2014372);广西高校科学技术研究项目(KY2015ZD129);贺州市科学研究与开发计划项目(贺科攻1541007);广西科学研究与技术开发课题(桂科合14251003)

摘　　要：为了研究荸荠皮抑菌活性成分,利用微波辅助提取技术提取荸荠皮中的抑菌活性成分,以抑菌效果为评价指标,研究了微波功率、微波时间、乙醇体积分数和液固比等因素对抑菌效果的影响。提取物用石油醚萃取,研究了石油醚萃取相对枯草芽孢杆菌和酿酒酵母的最低抑菌浓度,并考察了温度、p H和紫外线等对石油醚萃取物抑菌活性的影响。通过正交试验确定的荸荠皮抑菌活性成分最佳提取工艺为:微波功率250 W、微波时间4 min、乙醇体积分数50%、液固比25∶1 mL/g。石油醚相对枯草芽孢杆菌的最低抑菌浓度为0.062 5 mg·mL^(-1),对啤酒酵母的最低抑菌浓度为0.25 mg·mL^(-1);石油醚相抑菌活性成分在一定范围的温度、pH和紫外线照射时间等条件下依然能保持较好的抑菌活性。In order to study the antibacterial active ingredients from water chestnut peel skin, it was extracted by micro wave-assisted extraction technology. Bacillus subtilis and Saccharomyces cerevisiae were selected as the indicator bacteriaes and the antibacterial effect （inhibition zone diameter） was selected as the evaluating indicator, the microwave power, microwave time, ethanol concentration and the liquid-solid ratio on the bacteriostatic effect were studied in this paper. The optimal extracting technology and conditions were determined by orthogonal test as follows： power of microwave 250 W, extracting time 4 min, ethanol concentration 50% and liquid-solid ratio 25 ： 1 mL/g. Then, the extract was extracted with petroleum ether, the minimal inhibitory concentration and effects of temperature, pH and ultraviolet ray on the stability of petroleum ether extract were studied as well. The results showed that the MIC to Bacillus subtilis was 0.062 5 mg·mL^-1 and the MIC to Saccharomyces cerevisiae was 0.25 mg·mL^-1. Meanwhile, the stability of the petroleum ether extract was well under certain temperature, pH and ultraviolet ray.

关 键 词：微波 荸荠皮 抑菌活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS209[轻工技术与工程—食品科学与工程]