超声波辅助提取花生红衣工艺优化及抗菌抗氧化性能研究

Optimization of ultrasonic assisted extraction of peanut red skin and its antibacterial and antioxidant properties

花生红衣中含有多种多酚化合物,为进一步提高花生红衣的提取效率,优化其提取工艺,采用固-液提取技术(超声辅助)提取花生红衣提取物,使用响应面法优化了花生红衣的提取条件,并通过分析该提取物的主要化学成分,测定其最小抑菌浓度(minimal inhibitory concentration,MIC)及抗菌效果。实验结果表明,花生红衣提取最佳工艺参数分别为超声时间40 min,超声温度60℃,料液比值为0.05 g/mL,乙醇体积分数为80%时,花生红衣提取物总酚含量为137 mg/g。花生红衣中主要活性化学成分为百里香酚与儿茶素,质量/电荷比(m/e)分别为7962.537与2607.77。花生红衣提取物对4种细菌的抑菌效果依次为鼠伤寒沙门氏菌(1.4 mg/mL)>金黄色葡萄球菌(1.4 mg/mL)>大肠杆菌(2.8 mg/mL)>单增李氏特菌(2.8 mg/mL)[以最小抑菌浓度(minimal inhibitory concentration,MIC)计]。

A variety of polyphenolic compounds exist in peanut red skin.To improve the extraction efficiency of peanut red skin and optimize its extraction process,solid-liquid extraction(ultrasound-assisted)was used.The extraction conditions of peanut red skin were optimized by response surface method,and the main chemical components of the extract were analyzed by LC-MS.To determine the minimum inhibitory concentration(MIC)and antibacterial effect,the optimum extraction conditions of polyphenols from peanut red skin were as follows:ultrasonic time 40 min,ultrasonic temperature 60℃,solid-liquid ratio 0.05 g/L,80%vol of ethanol,the total phenol content of peanut red skin extract was 137 mg/g.The main active chemical components in peanut red skin extract were thymol(m/e,7962.537)and catechin(m/e,2607.77).The antibacterial effect of peanut red extract on the four bacteria was as follows,Salmonella typhimurium(MIC,1.4 mg/mL)>Staphylococcus aureus(MIC,1.4 mg/mL)>Escherichia coli(MIC,2.8 mg/mL)>Listeria monocytogenes(MIC,2.8 mg/mL).