微波、酶法双辅助提取葡萄籽原花青素及其抑菌性研究  

Microwave and Enzyme-assisted Extraction of Grape Seed Procyanidins and Study of Their Antibacterial Activity

作　　者：张兵兵[1] 杨华峰 陈明舜[1] 皱积赟 李瑞琴 张涛[1] 于淑娟[1] 

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]新疆海瑞盛生物工程股份有限公司,新疆巴州841100

出　　处：《现代食品科技》2017年第8期146-154,共9页Modern Food Science and Technology

基　　金：广东省科技计划项目(2013B051000015)

摘　　要：本文以新疆白葡萄籽为研究对象,利用微波、酶法双辅助提取葡萄籽中原花青素,并研究其抑菌性。在单因素实验的基础上,利用Box-Behnken原理设计响应面实验,研究了料液比、微波时间、微波温度及纤维素酶添加量4个因素对葡萄籽原花青素提取率的影响,经过AB-8型大孔树脂纯化后,得到的原花青素纯度为95.6%,探究其抑菌性。实验表明,在微波温度60℃、料液比1:14.6(g:m L)、微波时间9 min、纤维素酶添加量量0.56 mg/m L的条件下,得到的原花青素提取率最大为5.72%。经纯化后的原花青素能有效抑制金黄色葡萄球菌,抑菌圈直径达19.2 mm,最低抑菌浓度(MIC)为2.5 mg/m L,最低杀菌浓度(MBC)为5 mg/m L。经原花青素作用后的细菌,细胞膜通透性增加,细胞壁遭到破坏,扫描电镜照片显示细菌细胞表面凹陷褶皱,细胞大小不一。Procyanidins of Xinjiang white grape seeds were extracted by microwave and enzyme-assisted treatments for study of their antibacterial activity. Response surface analysis was conducted, using the Box-Behnken design experiment based on the single-factor test, to investigate the influence of four main factors（solid-liquid ratio, microwave time, microwave temperature, and cellulose dosage） on the procyanidin extraction rate. The extracted procyanidin sample was purified（purity 95.6%） using AB-8 macroporous resins. The optimal extraction conditions were as follows： temperature, 60 ℃; solid-liquid ratio, 1：14.6（g：m L）; microwave time, 9 min; and cellulose dosage, 0.56 mg/m L. Under these conditions, the procyanidin extraction yield was 5.72%. The purified procyanidins could effectively inhibit the growth of Staphylococcus aureus, with an inhibition zone diameter of 19.2 mm, a minimal inhibitory concentration（MIC） of 2.5 mg/m L, and a minimum bactericidal concentration（MBC） of 5 mg/m L. After treatment with the procyanidins, the permeability of the bacterial cell membrane was increased and the cell wall was destroyed. Scanning electron microscope images of the procyanidin-treated S. aureus showed wrinked bacterial surfaces and different cell sizes.

关 键 词：葡萄籽 酶法 原花青素 响应面 微波 金黄色葡萄球菌 

分 类 号：TS261.9[轻工技术与工程—发酵工程]