葡萄皮渣多酚提取及其对五种食源性致病菌的抑制作用

Extraction of polyphenols in grape pomace and their inhibition on five kinds of food-borne pathogenic bacteria

以葡萄皮渣为原料,采用乙醇溶液对葡萄皮渣中的多酚类物质进行浸提,用Folin-Ciocalteu法测定多酚含量,通过单因素及正交试验得出浸提的最佳工艺条件为:乙醇体积分数45%,浸提温度48℃,浸提时间8 h,料液比1∶15(g∶m L),多酚得率为:16.48 mg/g。采用滤纸片法进行葡萄皮渣多酚的抑菌试验,发现其对金黄色葡萄球菌(Staphylococcus aureus)、志贺氏菌(Shigella)、单增李斯特菌(Listeria monocytogenes)、沙门氏菌(Salmonella)、大肠杆菌(Escherichia coli)都有一定的抑菌作用,其中对金黄色葡萄球菌和沙门氏菌的抑制效果最好。

With the grape pomace as raw material, the polyphenols in grape pomace were extracted by ethanol method, and the polyphenols content was determined by Folin-Ciocalteu method. Through single factor and orthogonal experiments, the optimum process conditions were ethanol 45%, extraction temperature 48 ℃, extraction time 8 h and solid-liquid ratio 1：15 （g：ml）. Under the conditions, the polyphenols yield was 16.48 mg/g. The antibacterial activity of grape pomace polyphenols was researched by filtering paper method. Results showed that the polyphenols had a certain inhibitory effect on Staphylococcus anreus, Shigella, Listeria monocytogenes, Salmonella and Escherichia coli, and the inhibitory effect of the polyphenols on S. aureus and Salmonella was the optimal.