牛蒡多酚的提取及抑菌作用研究

Study on Extraction of Polyphenols from Burdock and the Antibacterial Activity

以牛蒡为原料,研究牛蒡多酚的超声辅助提取工艺及其抗菌作用。结果表明,牛蒡多酚提取最佳工艺条件为:物料粒径为80目,超声功率为300 W,超声提取时间为20 min,乙醇质量分数为80%,液料比值为24(m L/g)。牛蒡多酚对细菌、霉菌和酿酒酵母都有很强的抑制效果,其抗菌谱较宽。牛蒡多酚对大肠杆菌、金黄色葡萄球菌和沙门氏菌的MIC为6.25%,对黑曲霉和枯草芽孢杆菌的MIC为12.5%,对酿酒酵母和根霉的MIC为25%。

Mainly discuss the extraction and antibacterial activity of polyphenols from burdock. The optimum extraction condition of polyphenols from burdock was determined, such as particle size of the material for 80 meshes, extraction power for 300 W, ultrasonic extraction time for 20 rain, ethanol concentration for 80%, and the solution and material ratio for 24 （mL/ g）. The polyphenols from burdock had strong inhibition effect to bacteria, mould and Saccharomyces cerevisiae, and its antibacterial spectrum was wider. The MIC ofpolyphenols from burdock was 6.25% to Escherichia coli, Staphylococcus aureus and Salmonella, 12.5% to Aspergillus niger and Bacillus subtilis, and 25% to Saccharornyces cerevisiae and Rhizopus.