摘要
采用超声波法从生姜中提取多酚类物质,利用酒石酸亚铁分光光度法表征提取物中多酚的含量,通过正交试验对提取条件进行优化.结果表明,生姜中多酚的最佳提取条件为:提取温度为60℃,料液比为1︰15(g/mL),乙醇体积分数为70%,提取时间为20 min,生姜中多酚的提取率为18.50 mg/g.抑菌实验表明,生姜多酚对大肠杆菌有一定的抑制作用.
Polyphenols was extracted from gingers by ultrasonic extraction method.The antioxidant effect was studied by color reaction of ferrous tartrate with the polyphenol extract.The optimized extraction conditions were obtained by orthogonal experiments.The results showed that the optimum extraction conditions were as follows：the extraction temperature of 60 ℃,the ratio of material to liquid of 1︰15（g/mL）,the ethnol concentration of 70% and the extraction time of 45 min.The amount of polyphenols extracted from ginger was 18.50mg/g.Antibacterial test showed that ginger polyphenols has certain inhibition effect to E.coli.
出处
《信阳师范学院学报（自然科学版）》
CAS
北大核心
2017年第3期445-448,共4页
Journal of Xinyang Normal University(Natural Science Edition)
基金
国家自然科学基金项目(61405170)
国家级大学生创新创业训练计划项目(201510477013)
关键词
生姜
多酚
超声波法
酒石酸亚铁法
正交试验法
抑菌作用
ginger
polyphenols
ultrasonic extraction method
ferrous tartrate method
orthogonal experiment
antibacterial effect
