苋菜活性物提取工艺及抑菌活性研究

Extraction and Antibacterial Activity of Actives Sub

以对柑橘溃疡病菌抑制率为考察指标,采用乙酸乙酯浸提苋菜叶干粉,获得苋菜活性物,通过正交试验分别考察料液比、提取次数、提取时间对苋菜活性物提取效果的影响。结果表明:不同因素对苋菜活性物提取效果的影响程度不同,依次为料液比>提取温度>提取时间;正交试验优化得到苋菜活性物最佳提取工艺参数为:料液比1∶5、提取温度30℃、提取时间24h,在此条件下苋菜活性物的抑制率为73.81%。紫外线、C源(蔗糖)和无机盐离子(NaC l)的胁迫作用均对苋菜活性物抑菌活性影响不大;苋菜活性物有一定的耐热性,温度为80℃时抑制率仍可达49.41%。

Took inhibition ratio of citrus cankor pathogen as investigation target, lixivite dry powder of Amaranthus leaf blades with ethyl acetate and gained Amaranthus tricolor actives. Examined the effect of solid- liquid ratio, extraction temperature, and extraction time of Amaranthus tricolor actives by orthogonal experiment. The results indicated that different factors had different degree effects on extraction efficiency. Three extraction parameters were ranked in descending order of their effect on extraction of Amaranthus tricolor actives as follows solid-liquid ratio 〉 extraction temperature 〉 extraction time. Their optimal levels were 1 ： 5, 30℃, 24 h, respectively. Under these conditions, the inhibition rate was 73.81%. Ultraviolet radiation, C source （ sucrose ） and inorganic ion （ NaCl ） stress had little effects on Amaranthus tricolor actives stability. It posses certain heat tolerance, its inhibition rate was still up to 49.41%, when the temperature was 80℃.