百里香多酚的提取工艺优化及抑李斯特菌活性研究  

Extraction Process Optimization of Polyphenols from Thyme and Their Antibacterial Activity to Listeria monocytogenes

作　　者：王娣[1] 许晖[1] 柯春林[1] 李妍[1] 曹珂珂[1] 谢海伟[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《中国调味品》2017年第7期63-66,共4页China Condiment

基　　金：安徽省教育厅重点科研项目(KJ2015A204);安徽省级质量工程项目(2014jyxm392)

摘　　要：对百里香中多酚物质进行超声波辅助提取优化,并对其抑李斯特菌活性进行研究。选取超声温度、超声功率、超声时间、料液比4个影响因素,正交确定超声波辅助提取百里香多酚的最佳工艺条件,即超声温度50℃、超声功率400 W、超声时间25min、料液比1∶15,多酚提取率8.36%。百里香多酚提取物对单增李斯特菌有抑菌作用。The ultrasonic-assisted extraction process of polyphenols from thyme is optimized, and the antibacterial activity to Listeria rnonocytogenes of polyphenols is studied. Using thyme as experimental materal, ultrasonic temperature, ultrasonic power, ultrasonic time and solid-liquid ratio are optimized to obtain the optimal process conditions. The results show that the optimal extraction parameters are as follows： ultrasonic temperature is 50 ℃, ultrasonic power is 400 W, ultrasonic time is 25 min and solid-liquid ratio is 1 ： 15, the extraction rate of polyphenols reaches up to 8.36%. The polyphenols from thyme show antibacterial activity to Listeria monocytogenes.

关 键 词：百里香 超声辅助提取 李斯特菌 抑菌活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]