洋葱有效成分提取及抑灭菌性能研究

Extracting Effective Components of Onion and Antimicrobial Sterilization Performance Study

本文采用正交试验探讨从洋葱中提取类黄酮的工艺条件,分别探讨乙醇浓度、提取温度、提取时间、料液比四个单因素条件对类黄酮提取率的影响,以及类黄酮对腐败脐橙表面霉菌生长抑制性能的研究,正交试验结果表明,洋葱类黄酮提取的最佳工艺条件为:提取温度70℃,乙醇浓度80%,提取时间为3 h,料液比1∶30.按此条件提取,类黄酮提取率为0.096%.用高浓度、中等浓度、低浓度三个不同浓度的洋葱提取液在脐橙表面进行涂抹,研究洋葱类黄酮对霉菌生长的影响,实验结果表明浓度越高,对霉菌生长的抑制性越强.

This paper used orthogonal experiment to investigate process conditions of flavonoids extracted from onion, respectively discusses the ethanol concentration, extraction temperature, extractiontime, ratio of feed liquid four single factor conditions on flavonoids extraction yield, the influence of corruption and flavonoids on the navel orange surface mold growth inhibition performance research, orthogonal test results show that the optimum process conditions of onion flavonoids extraction as follows ： extraction temperature 70 ~C, 80% ethanol concentration, extraction time is 3 h, material liquid than 1： 30. According to theconditions of extraction, flavonoids extraction yield of 0.096%. With high concentration, concentration of medium, low concentration of three different concentrations of onion extract on thesurface of the navel orange daub, study the effect of onion flavonoids of mold growth, the experimental results show that the hie.her the concentration, the stronger the inhibition of mold growth.