超声波辅助水提香樟叶中的抑菌成分  

Study on ultrasonic-assisted water extraction of antibacterial constituents in Cinnamomum camphora(L.) Presl leaves

作　　者：袁琼[1] 全沁果 李婷[1] 闫协民 周春霞[1] 洪鹏志[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088

出　　处：《中国食品添加剂》2017年第8期102-106,共5页China Food Additives

基　　金：广东海洋大学创新强校工程项目(GDOU2013050204;GDOU2013050313)

摘　　要：以抑菌圈大小为指标,采用超声波辅助水提法研究香樟叶中的抑菌成分,并采用单因素及响应面试验优化提取条件。结果表明,超声时间30min,提取温度43℃,料液比为1∶20 g·mL^(-1),粒径为40目。此条件下水提物对Bacillus subtilis的抑菌圈可达16.12mm。The bacteriostatic effects of water extraction from Cinnamomum camphora（L.）Presl leaves with ultrasonic-assisted was studied. And the extraction conditions were optimized by single factor and response surface tests. The results showed that extraction compounds of Cinnamomum camphora（L.）Presl leaves can prevent growth of Bacillus subtilis,and its antibacterial circle size can reach to 16.12 mm. When the extraction conditions were ultrasonic 30 min,extracting at 43 ℃,the solid to liquid ratio 1∶20 g mL（-1）,the inhibition circle size was 40 mesh.

关 键 词：响应面 香樟 抑菌作用 超声波 

分 类 号：TQ047.6[化学工程]