建阳桔柚果渣总黄酮的提取工艺及抑菌作用分析
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摘要
研究微波辅助提取技术对建阳桔柚果渣中总黄酮提取工艺进行优化。通过单因素试验,确定试验因素与水平,采用正交试验优化提取工艺条件,同时将总黄酮提取液用于抑菌试验。结果表明,建阳桔柚果渣总黄酮的最佳提取工艺为:乙醇浓度为80%、料液比为1∶30、微波作用时间为210S、微波火力为解冻。总黄酮提取液对大肠埃希氏菌、枯草芽孢杆菌、福氏志贺氏菌、鼠伤寒沙门氏菌、金黄色葡萄球菌和单核细胞增生李斯特菌有抑制作用,其中对大肠埃希氏菌的最低抑菌浓度为1.53 mg·g~(-1),对枯草芽孢杆菌的最低抑菌浓度为3.06 mg·g~(-1),对鼠伤寒沙门氏菌的最低抑菌浓度为4.09 mg·g~(-1),对福氏志贺氏菌、金黄色葡萄球菌的最低抑菌浓度为9.81 mg·g~(-1),对单核细胞增生李斯特菌的最低抑菌浓度为12.26 mg·g~(-1),但对产黄青霉和黑霉菌无抑菌作用。
The aim of the current study was to optimize the extraction conditions for total flavonoids from Jianyang tangelo pomace by microwave-assisted technology. The experimental factors and levels were designed by an orthogonal experimental design method. The extracts was used in bacteriostatic tests. Experiment results showed the optimal extraction conditions were :80% ethanol,material-liquid radio 1 ∶ 30,microwave 210 s,and microwave at defrosting mode. Escherchia coli,Bacillus subtilis,Salmonella flexneri,Salmonella typhimurium,Staphylococcus aureus and Listera monocytogenes were inhibited by the Jianyang tangelo pomace extract. The bacteriostatic action showed that MIC value were Escherchia coli 1.53 mg · g~(-1),Bacillus subtilis 3.06 mg · g~(-1),Salmonella typhimurium 4.09 mg · g~(-1),Salmonella flexneri and Staphylococcus aureus 9.81 mg · g~(-1),Listeramonocytogenes 12.26 mg · g~(-1),respectively. But no inhibition was observed to Penicillium chrysogenum and Aspergillus niger.
The aim of the current study was to optimize the extraction conditions for total flavonoids from Jianyang tangelo pomace by microwave-assisted technology. The experimental factors and levels were designed by an orthogonal experimental design method. The extracts was used in bacteriostatic tests. Experiment results showed the optimal extraction conditions were :80% ethanol,material-liquid radio 1 ∶ 30,microwave 210 s,and microwave at defrosting mode. Escherchia coli,Bacillus subtilis,Salmonella flexneri,Salmonella typhimurium,Staphylococcus aureus and Listera monocytogenes were inhibited by the Jianyang tangelo pomace extract. The bacteriostatic action showed that MIC value were Escherchia coli 1.53 mg · g~(-1),Bacillus subtilis 3.06 mg · g~(-1),Salmonella typhimurium 4.09 mg · g~(-1),Salmonella flexneri and Staphylococcus aureus 9.81 mg · g~(-1),Listeramonocytogenes 12.26 mg · g~(-1),respectively. But no inhibition was observed to Penicillium chrysogenum and Aspergillus niger.
引文
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[20]纪颖,黄华明,颜瑞婷,等.建阳桔柚果皮黄酮类化合物的提取工艺及其稳定性研究[J].热带作物学报,2017,38(10):1940-1846.
[21]钱慧碧辛秀兰,兰蓉,等.大孔吸附树脂分离纯化越橘果渣总黄酮的研究[J].吉林农业大学学报,2009,31(5):611-615.
[2]曾顺德,张超,张迎君,等.柑橘果渣功能性成分提取研究进展[J].南方农业,2007,1(2):33-36.
[3]白生文,汤超,田京,等.沙棘果渣总黄酮提取工艺及抗氧化活性分析[J].食品科学,2015,36(10):59-64.
[4]刘玮,钱慧碧,辛秀兰,等.蓝莓果渣中总黄酮的提取纯化及抗氧化性能的研究[J].食品科技,2011,36(2):216-219.
[5]ASMA H A,MOZA T H A,Mohammad Amzad Hossain.Comparative evaluation of total phenols,flavonoids content and antioxidant potential of leaf and fruit extracts of Omani Ziziphus jujuba L[J].Pacific Science Review A:Natural Science and Engineering,2017,18(1):78–83.
[6]CHEN X M,TAIT A R,KITTS D D.Flavonoid composition of orange peel and its association with antioxidant and antiinflammatory activities[J].Food Chemistry,2017,218:15-21.
[7]苏锐,崔丽霞.黄酮类化合物抑菌抗病毒活性的研究[J].农业技术与装备,2011(4):30-33.
[8]刘卫今,葛婷,刘胜贵,等.羊耳菊黄酮类化合物的提取与抑菌作用[J].湖北农业科学,2010,49(2):426-429.
[9]谢三都,郑生煊,罗晓清.芒果叶黄酮类化合物提取工艺及抑菌效果的研究[J].热带作物学报,2012,33(12):2257-2261.
[10]黄陈陈,丁之恩,杨松,等.油茶叶黄酮类化合物清除自由基及抑菌作用研究[J].粮食与油脂,2011(12):12-15.
[11]陈国妮,孙飞龙,闫亚茹,等.马齿笕黄酮类化合物的抑菌机理的研究[J].化学与生物工程,2015,32(10):34-37.
[12]陈君琛,李怡彬,吴俐,等.大球盖菇黄酮类化合物提取及抑菌性研究[J].北京工商大学学报,2010,28(6):9-13.
[13]李南薇,李燕杰,唐凤欣.柚皮黄酮的提取工艺优化[J].广东农业科学,2011,(6):110-112.
[14]陈源,潘东明,陈玲妹.超声波提取金柑黄酮类化合物的工艺研究[J].热带作物学报,2011,32(2):345-348.
[15]陈源,余亚白,潘东明,等.柑橘黄酮类化合物提取纯化方法的研究进展[J].福建农业学报,2012,27(2):211-215.
[16]王丽娟,刘苏萌,李可,等.黑苦荞中黄酮类化合物的稳定性和抑菌活性研究[J].粮食与油脂,2015,28(8):62-65.
[17]谭静,姜子涛,李荣,等.微波萃取和超声波提取法提取柚皮中黄酮化合物的对比[J].食品研究与开发,2010,31(2):42-44.
[18]MUN W T,KANG C L.Influence of different extraction temperatures and methanol solvent percentages on the total phenols and total flavonoids from the heartwood and bark of Acacia auriculiformis[J].European Journal of Wood and Wood Products,2014,72:67-72.
[19]WINNY R,Valérie Orsat.Microwave-Assisted Extraction of Flavonoids:A Review[J].Food and Bioprocess Technology,2012,5:409-424.
[20]纪颖,黄华明,颜瑞婷,等.建阳桔柚果皮黄酮类化合物的提取工艺及其稳定性研究[J].热带作物学报,2017,38(10):1940-1846.
[21]钱慧碧辛秀兰,兰蓉,等.大孔吸附树脂分离纯化越橘果渣总黄酮的研究[J].吉林农业大学学报,2009,31(5):611-615.