柠檬皮中柠檬苦素的提取及其抑菌稳定性研究

Study on the Extraction of Limonin in Lemon Peel and the Stability of Its Bacteriostasis

[目的]优化得到一种高效快速在柠檬果皮中提取柠檬苦素的方法,同时以其提取液对7种菌进行抑菌试验筛选。[方法]以乙醇为提取溶剂,提取率为评价标准,优化了柠檬皮中柠檬苦素的提取条件,并采用牛津杯法对柠檬苦素抑菌性进行了研究,同时探讨柠檬苦素提取液在不同紫外线、p H及温度条件下的抑菌稳定性。[结果]柠檬皮中柠檬苦素的最佳提取条件为90%乙醇溶液在料液比为1∶40(W/V),提取温度为60℃,提取120 min,提取量47.555 mg/g。柠檬皮中柠檬苦素提取液对大肠杆菌、金黄色葡萄球菌、沙门氏菌、枯草芽孢杆菌、根霉、青霉和黑曲霉均有一定的抑制效果。[结论]该研究可为柠檬的开发利用和柠檬苦素的高效提取提供理论依据和试验参考。

[Objective]To optimize an effective and quick way to extract limonin from lemon peel.At the same time,the bacteriostasis test was used to screen 7 kinds of bacteria with its extract.[Method]Using ethanol as the extraction solvent,the extraction rate as the evaluation standard,optimize the extraction conditions of limonin in lemon peel,and use the Oxford cup method to study limonin antibacterial activity,and explore the limonin extract antibacterial stability under different UV,pH and temperature of the liquid.[Result]The best extraction condition of limonin in lemon peel was 90%ethanol solution at the ratio of material to liquid at 1∶40(W/V),the extraction temperature was 60℃,the extraction time was 120 min,and the extraction volume was 47.555 mg/g.Limonin extract from lemon peel has certain inhibitory effect on Escherichia coli,Staphylococcus aureus,Salmonella,Bacillus subtilis,Rhizopus,Penicillium and Aspergillus niger.[Conclusion]This study can provide theoretical basis and experimental reference for the development and utilization of lemon and the high efficiency extraction of limonin.