紫胡萝卜花青素提取工艺及其体外抗菌活性研究

Extraction Process and Antibacterial Activity in Vitro of Purple Carrot Anthocyanins

以紫胡萝卜为原料,采用超声波辅助提取法,通过单因素和正交实验,研究了提取时间、提取温度、料液比、乙醇浓度对紫胡萝卜花青素提取效果的影响,优化了紫胡萝卜花青素的提取工艺,并采用滤纸片法对提取花青素抑菌效果进行研究。结果表明:最优提取工艺为在提取剂为82%乙醇水溶液(pH 2),采用料液比为1∶22(g/mL),在55℃下超声波提取22min,花青素得率为3.72%。随着提取花青素浓度增加,对供试菌种抑菌作用也增加,花青素对大肠杆菌和金黄色葡萄球菌抑菌作用较大,当花青素浓度为400μg/mL时,对大肠杆菌和金黄色葡萄球菌的抑菌圈达到最大,分别为12.10,10.99mm,对大肠杆菌和金黄色葡萄球菌最小抑菌浓度(MIC)为200μg/mL。对枯草芽孢杆菌、变形杆菌、表皮葡萄球菌、伤寒杆菌抑菌作用较弱,对粪链球菌抑菌作用较差。

Using purple carrot as raw material,the pigment of purple carrot is extracted by ultrasonic-assisted extraction method.The effect of extraction time,extraction temperature,solid-liquid ratio, ethanol concentration on the extraction effect of purple carrot anthocyanins is investigated through single factor and orthogonal experiment L9 （3^4 ）.The extraction process of purple carrot anthocyanins is optimized,and the bacteriostatic effect of anthocyanins is researched by filter paper method.The results show that the optimum extraction process is extracting agent of 82% ethanol solution （pH 2）, the solid-liquid ratio of 1∶22 （g/mL）,ultrasonic extraction of 22 min at 55 ℃,and the anthocyanins yield of 3 .72%. With the increase of anthocyanins content,the bacteriostatic action on testing bacteria is increased.The bacteriostatic action of anthocyanins onEscherichiacoli and Staphylococcus aureus is greater.When the anthocyanins content is 400μg/mL,the bacteriostatic ring to Escherichia coli and Staphylococcus aureus reaches the maximum,respectively is 12.10,10.99 mm.The minimum inhibitory concentration （MIC ） to Escherichia coli and Staphylococcus aureus is 200μg/mL.The bacteriostatic action on Bacillus subtilis,Proteus,Staphylococcus epidermidis, Salmonellatyphi,Streptococcus faecium is weaker.