摘要
天然植物提取物对多种果蔬采后致腐菌有抑制作用,实验证明丁香提取物对葡萄采后低温主要致腐菌灰葡萄孢有明显的抑制作用。采用超声波法对丁香中抑菌成分进行提取。以生长速率法测定抑菌率,通过单因素和正交设计考察了溶剂种类、溶剂浓度、料液比、超声温度、超声时间和超声功率等因素对丁香提取物抑菌效果的影响。结果表明:采用80%乙醇作为提取溶剂,料液比为1:15、超声温度55℃、超声时间60min、超声功率210W的提取条件下测得的抑菌率最高、效果最好。
The natural plant extracts have inhibitory effects against pathogenic bacteria of post-harvest fruits and vegetables. It is validated that Flos CaryophUi extract can significantly inhibit the main low-temperature pathogenic bacterium Botrytis gray of post-harvest grape. Extraction of antibacterial ingredients from Flos CaryophUi by ultrasonic was studied. Using single factor and orthogonal design, the effects of solvent selection, solvent concentration, material to solvent ratio, ultrasonic temperature, ultrasonic power, and time on Flos Caryophlli extracts with growth rate method determining antibacterial rate. The results showed that on the conditions of 80% ethanol as extraction solvent, material to ethanol ratio 1 ： 15, temperature 55℃, ultrasonic power 210 W, and time 60 min, the antibacterial activity of extracts reached the highest.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期201-204,共4页
Food Science
关键词
丁香
灰葡萄孢
提取方法
超声波
Flos Caryophlli
Botrytis cinerea
extraction method
ultrasonic
