藜麦醇提物提取工艺的正交优化及其抑菌性研究  

ORTHOGONAL OPTIMIZATION OF EXTRACTION PROCESS OF THE ETHANOL EXTRACTS OF CHENOPODIUM QUINOA WILLD AND ITS ANTIBACTERIAL ACTIVITY

作　　者：徐澜[1] 曹维[1] 

机构地区：[1]忻州师范学院生物系,山西忻州034000

出　　处：《河南工业大学学报（自然科学版）》2017年第3期83-88,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：公益性行业(农业)科研专项(201503124);山西省高等学校教学改革创新项目(J2016096);忻州师范学院博士科研启动项目(2016)

摘　　要：采用微波辅助法对藜麦醇提物的提取工艺进行正交优化,并探讨了藜麦醇提物的抑菌性。结果表明:在乙醇体积分数为100%,料液比为1∶50,微波功率为200 W,微波时间为80 s的条件下,藜麦醇提物的提取率达10.984 mg/g(平均提取率为10.993 mg/g),优化工艺稳定、可靠。抑菌性试验表明藜麦醇提物对金黄色葡萄球菌有明显抑制作用,且抑菌性随藜麦醇提物浓度增大而增强。In order to provide references for development and utilization of Chenopodium quinoa, we optimized the microwave-assisted extraction process of ethanol extracts of Chenopodiurn quinoa, and discussed the antibacterial activity of the extract. Results showed that the extraction rate of the ethanol extracts reached 10.984 rag- g-1 （average extraction rate 10.993 rag- gl） under the optimum conditions of ethanol volume fraction 100%, solid-to-liquid ratio 1：50, microwave power 200 W, and microwave time 80 s. The process was stable and reliable. Antibacterial tests showed that the ethanol extracts of Chenopodium quinoa had significant effect in inhibiting Staphylococus aureus, and the antibacterial activity was enhanced with the concentration of the ethanol extract.

关 键 词：藜麦 醇提物 微波辅助 抑菌性 

分 类 号：TS201.1[轻工技术与工程—食品科学]