五味子乙素提取及其复合保鲜剂的研究

A Study on Extraction Process of Schisandrin B and Its Compound Preservative

以商洛南五味子为研究对象,采用乙醇浸提法提取其中的五味子乙素,通过单因素试验和响应面法优化提取工艺,并进一步研究其复合保鲜剂对鸡蛋的保鲜效果。结果表明,南五味子中五味子乙素的最优提取条件为:料液比1:8(g:mL)、乙醇体积分数90%、提取时间2.5 h、提取温度70℃,五味子乙素提取率为1.77 mg/g。抑菌试验结果表明,五味子乙素对金黄色葡萄球菌、大肠杆菌、沙门氏菌均有一定的抑制作用。以五味子乙素、维生素C、柠檬酸、黄原胶为复配物质,以单因素试验为基础,利用正交试验设计对复合保鲜剂配方进行优化,确定最佳配方为:100 mL水溶液中,含维生素C 0.21 g、柠檬酸0.48 g、黄原胶0.21 g、五味子乙素溶液11 mL;该复合保鲜剂对鸡蛋有较好的保鲜效果,可延长保鲜期15 d左右。

Taking Shangluo Kadsura longepedunculata as the experimental material,ethanol extraction was adopted to extract Schisandra B from Kadsura longepedunculata.The extraction parameters of Schisandrin B by ethanol was optimized by single factor experiment and response surface method.Finally,the fresh-keeping effects of compound fresh-keeping agents on eggs were analyzed.The optimized extraction conditions were as follows:the ratio of material to liquid was 1:8(g:mL),the volume fraction of ethanol was 90%,the extraction time was 2.5 h,and the extraction temperature was 70℃.Under the above conditions,the extraction rate of Schisandrin B was 1.77 mg/g.The results of bacteriostatic test showed that it had certain bacteriostatic effect on Staphylococcus aureus,Salmonella and Escherichia coli.With Schisandrin B,vitamin C,citric acid and xanthan gum as compound substances,the formula of compound fresh keeping agent was optimized by orthogonal design on the basis of single factor experiment.The optimum formula of compound fresh keeping agent was determined as follows:100 mL aqueous solution,containing vitamin C 0.21 g,citric acid 0.48 g,xanthan gum 0.21 g,Schisandrin B solution 11 mL.The compound fresh-keeping agent had good fresh-keeping effects on eggs and could prolong the fresh-keeping period by about 15 days.