紫苏叶醇提物提取工艺及其抗氧化、抗菌活性研究  

Optimization of extraction process of ethanol extract from Perilla leaves and its antioxidant and antibacterial activities

作　　者：闫小杰 白乌日力嘎 张园园 刘秀丽 史培 其力格尔其其格 乌云达来 王莉梅[1] YAN Xiaojie;BAI Wuriliga;ZHANG Yuanyuan;LIU Xiuli;SHI Pei;Qiligeerqiqig;Wuyundalai;WANG Limei(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031;Inner Mongolia University for Nationalities,Tongliao 028000;Bahrain Right Flag Market Supervision Authority,Chifeng 025150;Hohhot Institute for Nationalities,Hohhot 010000)

机构地区：[1]内蒙古自治区农牧业科学院,呼和浩特010031 [2]内蒙古民族大学,通辽028000 [3]巴林右旗市场监督管理局,赤峰025150 [4]呼和浩特民族学院,呼和浩特010000

出　　处：《中国食品添加剂》2025年第3期9-18,共10页China Food Additives

基　　金：内蒙古农牧业创新基金项目(2021CXJJM08)。

摘　　要：研究紫苏叶醇提物的最优提取方法及其抗氧化性以及抑菌能力。以黄酮、多酚及处理冷鲜肉挥发性盐基氮值(TVB-N)作为评价指标,通过响应面法优化紫苏叶醇提物的提取工艺,采用DPPH自由基、ABTS^(+)自由基清除率和铁离子还原能力评价紫苏叶醇提物的抗氧化能力,并通过牛津杯法和菌落计数法评价紫苏叶醇提物的抑菌活性。结果表明,紫苏叶醇提物的最佳提取工艺为:60%乙醇溶液、料液比(1∶30)g/mL、提取时间60 min,在此条件下,紫苏叶醇提物的黄酮含量为3.97 mg/mL,14 d时的TVB-N值为5.18 mg/100g;其对DPPH自由基、ABTS^(+)自由基清除率和铁离子还原能力的值分别为84.56%、90.45%、49.45%。此外,紫苏叶醇提物对大肠杆菌的抑菌能力强于对金黄色葡萄球菌的抑菌能力,且其抗氧化能力和抑菌活性均具有浓度依赖性。研究表明紫苏醇提取物在食品保鲜中作为天然抗氧化剂和抗菌剂具有潜在的应用价值。The optimal extraction method of ethanol extracts from Perilla leaves and their antioxidant and antibacterial capacities were studied.Flavonoids,polyphenols,and the volatile basic nitrogen value(TVB-N)of treated chilled fresh meat were used as evaluation indicators.The extraction process of Perilla leaves ethanol extracts were optimized using response surface methodology.The antioxidant activity of Perilla leaves ethanol extracts was evaluated by the DPPH(1,1-diphenyl-2-picrylhydrazyl)free radical scavenging rate,the ABTS^(+)(2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid))free radical scavenging rate,and the iron ion reducing power.The antibacterial activity of Perilla leaves ethanol extracts was assessed using the Oxford cup method and colony counting method.The results indicated that the optimal extraction conditions of ethanol extract from Perilla leaves were:a 60%ethanol solution,a(1∶30)g/mL solid-liquid ratio,and a 60-minutes extraction time.Under these conditions,the flavonoid content of Perilla leaves ethanol extracts was 3.97 mg/mL,and the TVB-N value after 14 days was 5.18 mg/100g.The DPPH,ABTS^(+)free radical scavenging rates and the iron ion reducing ability were 84.56%,90.45%,and 49.45%,respectively.The extract also demonstrated concentration-dependent antibacterial activity against Escherichia coli and Staphylococcus aureus,with greater efficacy against E.coli.This study suggested that Perilla leaves alcohol extract had potential applications as a natural antioxidant and antibacterial agent in food preservation.

关 键 词：紫苏叶 醇提物 抗氧化 抗菌活性 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]