胭脂萝卜花青素的酶法提取及抑菌活性研究  

Enzymatic Extraction and Antibacterial Activity of Anthocyanin from Carmine Radish

作　　者：梁姗[1] 徐波[1] 刘欢[1] 曹颜[1] 蒋子川 

机构地区：[1]长江师范学院生命科学与技术学院,重庆408100

出　　处：《食品研究与开发》2017年第17期45-50,共6页Food Research and Development

基　　金：重庆市教委科研基金(KJ1601207);长江师范学院校级项目(2015XJXM04)

摘　　要：为研究酶法提取胭脂萝卜花青素的工艺条件,考察了纤维素酶-果胶酶比例、酶用量、酶解时间、酶解温度、pH值5个单因素对花青素提取率的影响。采用中心组合设计及响应面分析得出酶法提取胭脂萝卜花青素最佳工艺为:果胶酶与纤维素酶比例1∶2(质量比)、添加量0.03 mg/g,在50℃下,pH 4.0,酶解95 min。在此条件下,花青素的最高提取量为4.25 mg/g。采用分光光度法和牛津杯进行抑菌试验,结果表明,胭脂萝卜花青素对枯草芽孢杆菌、大肠杆菌、白色念珠菌均有抑制作用,最低抑菌浓度分别为0.8%、1.6%、1.6%。To explore the technology of extraction anthocyanin from carmine radish,five single factors were studied including cellulase-pectinase ratio,enzyme dosage,enzymolysis time,enzymolysis temperature and pH. The optimum extraction technology was determined based on center combination design and response surface analyze. The cellulase-pectinase ratio was 1∶2（quality ratio）,enzyme dosage was 0.03 mg/g for 95 min at50 ℃ with pH4.0. Under this condition,anthocyanin extraction content was 4.25 mg/g. In addition,spectrophotometric and oxford cup method were used to conduct bacteriostasis experiment. The results indicated,the anthocyanin from carmine radish had antibacterial activity against bacteria,the minimal inhibitory concentration for Bacillus subtilis,Escherichia coli,Candida albicans were 0.8 %,1.6 % and 1.6 %.

关 键 词：胭脂萝卜 花青素 酶法提取 抑菌活性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]