山竹皮氧杂蒽酮超声辅助植物油提取工艺优化及其抗氧化和抑菌能力研究  

Optimization of ultrasonic assisted vegetable oil extraction of xanthone from Garcinia mangostana L.’s rind and its antioxidant and antibacterial activities

作　　者：陈春明 詹锐旭 郑莉雯 温梁健 谢书垚 刘华 CHEN Chunming;ZHAN Ruixu;ZHENG Liwen;WEN Liangjian;XIE Shuyao;LIU Hua(School of Engineering,Guangzhou College of Technology and Business,Foshan 528131)

机构地区：[1]广州工商学院工学院,佛山528131

出　　处：《中国食品添加剂》2024年第2期104-111,共8页China Food Additives

基　　金：广州工商学院省级大学生创新创业训练计划项目(S202213714023);广东省高等教育学会实验室管理专业委员会2022年度基金项目(GDJ2022081);广东省普通高校特色创新类项目(2022KTSCX167);2022年教育部产学合作协同育人项目(220606537282750)。

摘　　要：使用中心复合设计对超声波辅助植物油提取山竹皮氧杂蒽酮工艺进行优化,并研究山竹皮提取物在植物油中的抗氧化能力和抑菌能力。结果:超声波辅助植物油提取山竹皮氧杂蒽酮工艺中最终采用大豆油作为提取溶剂,最佳提取工艺为超声时间2 h、料液比1∶25 g/mL、水浴时间35 min;山竹皮氧杂蒽酮提取物在植物油中具有显著的抗氧化能力和一定抑菌效果,其对枯草芽孢杆菌的抑菌效果最佳。The central composite design was used to optimize the extraction process of xanthone from Garcinia mangostana L.'s rind with ultrasonic assisted vegetable oil,the antioxidant and antibacterial effects of xanthone from Garcinia mangostana L.'s rind in vegetable oil was investigated.The results showed that soybean oil was ultimately chosen as the extraction solvent in the ultrasonic assisted vegetable oil extraction process of xanthone from Garcinia mangostana L.'s rind,the optimal parameters of the extraction process were as follows:ultrasonic time of 2 h,solid-liquid ratio of 1∶25 g/mL and water bath time of 35 min.Xanthone from Garcinia mangostana L.'s rind had significant antioxidant capacity and certain antibacterial effect in vegetable oil,among which its antibacterial effect on Bacillus subtilis was the best.

关 键 词：植物油 绿色提取 山竹果皮 抗氧化 抑菌 

分 类 号：TS209[轻工技术与工程—食品科学]