微波辅助提取芒果核多酚及其抑菌活性的研究

Study on microwave-assisted extraction and the antibacterial activity of phenolics from mango core

研究芒果核多酚微波辅助提取的最佳工艺,考察芒果核多酚提取液体外抑菌活性。采用单因素及正交实验,以芒果核多酚得率为指标,考察乙醇浓度、料液比、微波提取功率和提取时间对微波提取芒果核多酚得率的影响。采用滤纸圆片法考察芒果核多酚抑菌活性。结果显示,芒果核多酚最佳微波提取工艺为:乙醇浓度60%,料液比1∶20(g/mL),微波功率340W,微波提取时间60s,在此条件下芒果核多酚得率为9.27%±0.54%。芒果核多酚提取物对受试菌均有一定的抑制作用,其中对表皮葡萄球菌的抑制作用较强。本文为进一步开发芒果核的利用价值提供了一定理论依据。

To optimize the microwave-assisted extraction for polyphenols was also studied. Yield of polyphenols rate as polyphenols in Mango core. Antibacterial activity of indicators, ethanol concentration ,ratio of material to liquid,microwave power and extraction time on extraction rate of mango core polyphenols were investigated by single factor and orthogonal test. The filter paper disc were used in bacterial sensitivity test in vitro. The optimize extraction process conditions as follows ~ratio of material to liquid 1：20（g/mL） ,extraction time 60s, microwave power 340W,ethanol concentration 60%,and that Mango core ployphenols yield was up to 9.27%±0.54%. Mango core ployphenols had bacteriostasis activity in vitro,especially against the staphylococcus epidermidis. The study could provide scientific basis for antioxidant and antibacterial activity of phenolics from mango,which could be used to develop the economic value of mango core.