薏米油的优化提取及其抑菌效果评价

Study on the Extraction Process and Evaluation of Bacteriostasis Effect of Adlay Seed Oil

以干燥的薏米为原料,采用正交试验研究薏米油的提取工艺条件。结果表明:薏米油产率的影响因素依次为:溶剂(D)>温度(A)>时间(C)>料液比(B);最佳提取条件为A_1B_1C_2D_2,即提取溶剂为正己烷,为温度30℃,时间20 min,料液比为1∶8(g/mL),此时薏米油的提取率达到最优,为12.05%。薏米油的抑菌试验表明:薏米油对大肠杆菌的有效抑菌浓度为20%,对金黄色葡萄球菌的有效抑菌浓度为40%,对普通变形杆菌几乎无抑制效果。

In this experiment, the extraction conditions of adlay seed oil by orthogonal test method and the e- valuation of bacteriostasis effect were studied. The results showed that the impact of the adlay seed oil yield fac- tors were followed by solvent （ D ） 〉 temperature （A） 〉 extraction time （C） 〉 raw and liquid ratio （B）. The best conditions for extraction of adlay seed oil was A1BIC2D2, in other words, solvent was n-hexane, temperature was 30 ℃, raw and liquid ratio was 1 ： 8 （g/mL）, extraction time was 20 min. The adlay seed oil extraction rate had reached 12.05 % in the best condition. The results of inhibition effect of adlay seed oil showed that the minimum inhibitory concentration to Escherichia coli was 20 %, Staphylococcus aureus was 40 %, and it had no inhibito- ry effect to proteus vulgaris.