摘要
为了更好开发和利用猕猴桃资源,以猕猴桃皮为原料,通过单因素以及正交实验,对猕猴桃皮中总黄酮的超声波提取工艺和抑菌作用进行研究。确定超声波提取猕猴桃皮总黄酮的最佳工艺:乙醇体积分数60%、液固比30(mL/g)、提取时间40min、温度60℃,此时猕猴桃皮总黄酮得率为26.772mg/g。采用滤纸片法做抑菌实验,结果表明猕猴桃皮总黄酮提取液对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌均有很好的抑菌效果。
In order to develop and use the kiwifruit resource reasonably,the optimal process for the ultrasonic wave-assisted extraction of total flavonoids from kiwifruit peels was explored on the basis of single factor and orthogonal array experiments.The optimal extraction conditions were found to be：extraction solvent 60% ethanol,extraction temperature 60 ℃;material/solvent ratio of 1：30,extraction duration 40 min,the total rate was 26.772mg/g under this condition.The strong antibacterial effect of ethanol extract from kiwifruit against Escherichia coli,Staphylococcus aureus and Bacillus subtilis were also observed through filter paper method.
出处
《食品科技》
CAS
北大核心
2013年第4期228-231,236,共5页
Food Science and Technology
基金
黑龙江省教育厅项目(12521593)
关键词
超声波提取
猕猴桃皮
黄酮
抑菌作用
ultrasonic wave extraction
kiwifruit peels
flavonoids
antibacterial effect
