食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
1期
56-59
,共4页
菠萝%黄酮%抑菌
菠蘿%黃酮%抑菌
파라%황동%억균
pineapple%flavonoids%antimicrobial
采用超声波辅助法，用乙醇从菠萝皮中提取黄酮，探讨提取工艺及提取物的抑菌作用。采用单因素及正交设计法，测定黄酮类物质的含量，确定最佳工艺为：乙醇浓度60%，提取时间30min，料液比1∶40，超声功率0.44kW。得到的黄酮提取液对大肠杆菌、金黄色葡萄球菌的抑菌效果明显，对大肠杆菌的抑菌作用大于对金黄色葡萄球菌的作用。
採用超聲波輔助法，用乙醇從菠蘿皮中提取黃酮，探討提取工藝及提取物的抑菌作用。採用單因素及正交設計法，測定黃酮類物質的含量，確定最佳工藝為：乙醇濃度60%，提取時間30min，料液比1∶40，超聲功率0.44kW。得到的黃酮提取液對大腸桿菌、金黃色葡萄毬菌的抑菌效果明顯，對大腸桿菌的抑菌作用大于對金黃色葡萄毬菌的作用。
채용초성파보조법，용을순종파라피중제취황동，탐토제취공예급제취물적억균작용。채용단인소급정교설계법，측정황동류물질적함량，학정최가공예위：을순농도60%，제취시간30min，료액비1∶40，초성공솔0.44kW。득도적황동제취액대대장간균、금황색포도구균적억균효과명현，대대장간균적억균작용대우대금황색포도구균적작용。
In this paper, flavonoids were extracted from pineapple peel by ethanol with ultrasonic assisted method, The extraction process and antimicrobial effect was explored. Single factor and orthogonal design method were used to determine extraction rate of flavonoids. The optimum conditions for extracting the total flavonoids assisted by ultrasonic wave were as follow: ethanol concentration was 60%, ultrasonic time was 30min, solid-liquid ratio was 1∶40 and ultrasonic power was 0.44kW. The antibacterial effect of flavonoids is obvious to Escherichia coli and Staphylococcus aureus. The inhibitory effect on E. coli was more than on the role of S. aures.
