长裙竹荪抑菌物质乙醇提取工艺及其抑菌效果

Optimization of Ethanol Extraction of Antibacterial Substances from Dictyophora indusial Fisscher

以长裙竹荪抑菌物质的提取量和抑菌效果为指标,研究乙醇提取的长裙竹荪抑菌活性物质的最佳工艺。基于单因素试验结果,设计二次通用旋转组合试验,工艺的最优参数由回归方程分析确定。结果表明,长裙竹荪乙醇提取物对金黄色葡萄球菌Staphylococus aureus、苏云金芽孢杆菌Bacillus thuringiensis、大肠杆菌Escherichia coli、巨大芽孢杆菌Bacillus magaterium、鸡瘟沙门氏菌Salmonella pullorum、肠炎沙门氏菌Salmonella enteritidis、枯草芽孢杆菌Bacillus subrilis均有抑菌效果,其中对肠炎沙门氏菌的抑菌效果最好。各因子对竹荪抑菌物提取效果的影响作用为温度>时间>液固比,优化后的提取条件为提取时间1.5h、提取温度72℃、液固比25∶1。研究结果为竹荪抑菌物质工业化开发为食品天然防腐剂提供参考。

The ethanol extraction of antibacterial substances from Dictyophora indusial fisscher was optimized using the yield and efficacy of the antimicrobial extract as indicators. On basis of the single factor experimental result, a quadratic general rotary unitized design was applied to finalize the optimization for the process. A regression analysis on the data obtained indicated that the processing temperature exerted the greatest effected on the amount of the extract to be obtained, and it was followed by time and material/solvent ratio. The conditions rendering a maximized yield included a temperature of 72℃, a duration of 1.5 h, and a material/solvent ratio of 1/25. The resulting mushroom extract showed varying antimicrobial activities on Staphylococus aureus, Bacillus thuringiensi, Escherichia coli , Bacillus magaterium , Salmonella pullorum , Salmonella enteritidis , and Bacillus subrilis , with the strongest inhibition effect against S. enteritidis. The research results provide a reference for ntibaterial substances from D. indusial fisscher being developed national food preservative in the industrialization.