超声波辅助醇浸法提取大蒜素抑制橘子霉菌的研究  

Extraction of allicin by ultrasound-assisted alcohol leaching and study on its bacteriostatic effect on orange mold

作　　者：曾以婷 张青 张艳琳 吴坤[1] ZENG Yiting;ZHANG Qing;ZHANG Yanlin;WU Kun(Guizhou Education University,Guiyang 550018,China)

机构地区：[1]贵州师范学院,贵州贵阳550018

出　　处：《贵州科学》2023年第2期10-13,共4页Guizhou Science

基　　金：贵州师范学院大学生创新创业训练(S2002114220313);鸡蛋膳食暴露PFCs负荷水平研究(黔教合KY字〔2021〕243)。

摘　　要：以3种本地大蒜为原材料,超声波辅助醇浸法提取大蒜素;以橘子霉菌作为测试菌种,测定3种大蒜提取物的最佳抑菌浓度、pH值和温度。运用不规则图形面积的计算方法测定抑菌率,结果显示最佳抑菌条件:白蒜提取液浓度为0.5 g/mL,温度50℃,pH值为8;红蒜提取液浓度为1 g/mL,温度20℃,pH值为4;独蒜提取液浓度为1 g/mL,温度40℃、pH值为5。Taking three kinds of local garlic as the raw materials,allicin was extracted by ultrasound-assisted alcohol leaching method.The optimum bacteriostatic concentration,pH value and temperature of the three kinds of allicin extract were determined by using orange mold as the test strain.The bacteriostasis rate was measured by area of irregular graph calculation.The results showed that best bacteriostatic conditions were as follows:the concentration of white garlic extract was 0.5g/mL,the temperature was 50℃,the pH value was 8;the concentration of red garlic extract was 1g/mL,the temperature was 20℃,the pH value was 4;the concentration of single garlic extract was 1g/mL,the temperature was 40℃,the pH value was 5.

关 键 词：大蒜素 超声波 醇浸法 橘子霉菌 抑菌效果 

分 类 号：X56[环境科学与工程—环境工程]