CAJ | 학술논문

目的：以水为浸提溶剂，选择不同的石榴皮和松子壳比例、料液比、提取温度和时间4个因素进行试验，研究石榴皮和松子壳中抑菌物质的最佳提取条件。方法采用牛津杯法，设置双层培养基，通过测量抑菌圈直径研究石榴皮和松子壳混合提取液对大肠杆菌（革兰阴性菌）和枯草芽孢杆菌（革兰阳性菌）的抑制作用。结果石榴皮和松子壳中抑菌物质的最佳提取条件为：石榴皮和松子壳的比例3：1、料液比1：5、温度50℃、提取时间4 h。结论石榴皮和松子壳提取物有一定的抑菌效果，将其作为天然防腐剂应用于食品是可行的。
목적：이수위침제용제，선택불동적석류피화송자각비례、료액비、제취온도화시간4개인소진행시험，연구석류피화송자각중억균물질적최가제취조건。방법채용우진배법，설치쌍층배양기，통과측량억균권직경연구석류피화송자각혼합제취액대대장간균（혁란음성균）화고초아포간균（혁란양성균）적억제작용。결과석류피화송자각중억균물질적최가제취조건위：석류피화송자각적비례3：1、료액비1：5、온도50℃、제취시간4 h。결론석류피화송자각제취물유일정적억균효과，장기작위천연방부제응용우식품시가행적。
Objective To optimize the extraction conditions of mixture ofPericarpium Granati and pine nut shells, with the ratio ofPericarpium Granati to pine nut shells, ratio of material to liquid, extraction temperature and extraction time as selecting factors, using water as extraction solvent.Methods Oxford cup method and double medium have been used during the experiment to measure the inhibitory effect of the extract ofPericarpium Granati and pine nut shells onEscherichia coli andBacillus subtilis.Results The optimum extraction conditions were as follows: ratio of Pericarpium Granati to pine nut shells of 3:1, ratio of material to liquid of 1:5, extraction temperature of 50℃, and extraction time of 4 h. Conclusion The study can provide the theoretical basis for the application of the antibacterial extract as a natural food preservative .