沙葱抑菌成分的提取工艺研究及优化

Study on the Extraction Technology of Allium mongolicum Regel Bacteriostatic Components and Optimization

采用甲醇、乙醇、丙酮、乙酸乙酯、正丁醇、水等溶剂,提取沙葱中的抑菌成分,在相同条件下,以乙醇溶剂的提取率最高。通过单因素和正交试验优化乙醇提取工艺参数,试验结果表明,对沙葱抑菌活性物质提取效果的影响次序是:乙醇体积分数、提取温度、提取时间、料液比;其最佳提取工艺条件:乙醇体积分数80%,提取温度70℃,提取时间8h,料液比1∶10(g∶m L)。在此条件下,沙葱提取液对金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为15.6 mm和15.3 mm。

Using the methanol, ethanol, acetone, ethyl acetate, n-butyl alcohol, water and other solvents to extract antibacterial ingredients in Allium mongolicum Regel, under the same conditions, ethanol solvent has the highest extraction rate. Through single factor and orthogonal experiments to optimize the ethanol extraction process parameters, the results showed that, The influence order to extract antibacterial substances of Allium mongolicum Regel is： ethanol concentration, extraction temperature, extraction time, solid-liquid ratio. And the optimum extraction condition is： ethanol volume fraction of 80 %, extraction temperature of 70 ℃, extraction time of 8 h, and the ratio of solid to liquid is 1 ∶ 10（g ∶ m L）. Under this condition, Allium mongolicum Regel extracts on the inhibition zone diameter of Staphylococcus aureus and Escherichia coli are 15.6 mm and 15.3 mm,respectively.