黑豆种皮多酚的超声辅助提取工艺及抑菌活性研究

Ultrasonic Assisted Extraction of Polyphenols From Black Bean Seed Coat and Study on Antibacterial Activity

试验旨在探究黑豆种皮多酚的超声辅助提取工艺及抑菌效果。以黑豆为原材料,以黑豆种皮多酚提取率为响应值,选取乙醇浓度、料液比、提取时间、超声功率为考察因素,采用响应面法对黑豆种皮多酚提取工艺进行优化,同时使用滤纸圆片法测定黑豆种皮多酚对大肠杆菌和枯草芽孢杆菌的抑制效果。结果表明:当乙醇浓度为60%、料液比为1􀏑25(g/mL)、提取时间为65 min、超声功率为400 W时,黑豆种皮多酚提取率最高,为(11.26±0.08)mg/g,与理论值接近,说明经过响应面法优化分析得出的模型是可用的。通过对抑菌圈观察发现,当多酚浓度>0.050 mg/mL时,黑豆种皮多酚对大肠杆菌和枯草芽孢杆菌有一定的抑制作用。

The purpose of the experiment was to explore the ultrasonic assisted extraction technology of polyphenols from black soybean seed skin and its bacteriostatic effect.Taking black soybean as raw material,the extraction rate of polyphenols from black soybean seed skin as the response value,the concentration of ethanol,the ratio of material to liquid,the extraction time and the ultrasonic power were selected as the investigation factors.The extraction process of polyphenols from black soybean seed skin was optimized by response surface methodology,and the inhibitory effect of polyphenols from black soybean seed skin on Escherichia coli and Bacillus subtilis was determined by filter paper disc method.The results showed that when the ethanol concentration was 60%,the ratio of material to liquid was 1􀏑25(g/mL),the extraction time was 65 min,and the ultrasonic power was 400 W,the extraction rate of polyphenols from black soybean seed skin was the highest(11.26±0.08)mg/g,which was close to the theoretical value,indicating that the optimized model obtained by response surface analysis was available.When the concentration of polyphenols was more than 0.050 mg/mL,black soybean seed skin polyphenols had a certain inhibitory effect on Escherichia coli and Bacillus subtilis.