沸水浴法提取茄子及茄子皮中多酚的工艺及抑菌效果研究

Studies on Extraction of Polyphenols fromSolanum melongena L and Solanum melongena L Peel via Boiling Water Bath and Antibacterial Effect

采用沸水浴法从茄子和茄子皮中提取多酚,利用酒石酸亚铁分光光度法表征多酚的含量,通过正交试验对提取条件进行优化。结果表明:茄子中多酚的最佳提取条件是:茄子1g,无水乙醇100mL,反应60min,茄子中的多酚质量浓度为16.45mg/g;茄子皮中多酚的最佳提取条件是:茄子皮1g,无水乙醇100mL,反应80min,茄子皮中多酚的质量浓度为14.23mg/g,抑菌实验表明茄子和茄子皮中多酚对大肠杆菌有一定的抑制作用。

Polyphenols was extracted fromSolanum melongena L and Solanum melongena L skins by boiling water bath extraction method.The antioxidant level was determined by color reaction of ferrous tartrate with the polyphenol extract.The best extraction conditions were obtained by orthogonal experiments.The results show that the optimum extraction conditions of SolanummelongenaL were obtained with anhydrous ethanol as solvent,Solanum melongena L of 1 g,absolute alcohol of 100 mL,and extraction time of 60 min.The amount of polyphenols extracted fromSolanum melongena L was 16.45 mg/g.The optimum extraction conditions of Solanum melongena L skins were obtained with anhydrous ethanol as solvent,Solanum melongena L of 1 g,absolute alcohol of 100 mL,and extraction time of 80 min.The amount of polyphenols extracted from Solanum melongena L skin was 14.23 mg/g.Antibacterial test shows that polyphenols extracted from Solanum melongena L and Solanum melongena L skin have certain inhibitions for Escherichia coli.