迷迭香粗提物提取工艺优化及其抑菌活性

Extraction Process Optimization and Antibacterial Activity of Crude Extract of Rosemary

迷迭香具有抑菌、抗氧化等生物活性,为获得有效抑菌成分,该研究通过单因素试验结合响应面试验优化迷迭香粗提物提取工艺;利用牛津杯法和滤纸圆片法对迷迭香粗提物抑菌作用进行研究,并确定其最低抑菌浓度。研究结果表明:迷迭香粗提物提取最优工艺条件为液料比7∶1(mL/g)、提取温度78℃、提取时间62 min、乙醇浓度60%、提取次数3次,在此条件下,迷迭香粗提物得率为(32.40±0.52)%。抑菌试验结果表明,迷迭香粗提物对食品中常见致病菌(如大肠杆菌、金黄色葡萄球菌、绿脓杆菌、蜡样芽孢杆菌)均具有较好的抑制作用,对大肠杆菌、金黄色葡萄球菌、绿脓杆菌、蜡样芽孢杆菌的抑菌圈直径分别为15.12、22.15、23.22、9.58 mm,最低抑菌浓度分别为50.0、12.5、25.0、25.0 mg/mL。

Rosemary has antibacterial and antioxidant activities.The single factor tests and response surface methodology were employed to optimize the extraction process of rosemary.The antibacterial activity of the crude extract and the minimum inhibitory concentration were analyzed by the Oxford cup method and filter pa⁃per disc method.The results showed that the optimal extraction process of rosemary was as follows:extraction with the liquid⁃to⁃solid ratio of 7∶1(mL/g)and the ethanol concentration of 60%at 78℃for 62 min in 3 times.Under these conditions,the yield reached(32.40±0.52)%.The antibacterial test results showed that rosemary crude extract had inhibitory effects on common pathogenic bacteria such as Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa,and Bacillus cereus.The diameters of inhibition zones against Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa,and Bacillus cereus were 15.12,22.15,23.22 mm and 9.58 mm,respectively.The minimum inhibitory concentrations of the crude extract against the four pathogens were 50.00,12.50,25.00 mg/mL and 25.00 mg/mL,respectively.