大豆科学2011，Vol.30Issue(3)：497-501,5.
黑豆皮中黄酮提取及粗提物抑菌效果研究
Extraction of Flavonoids from the Peel of Black Bean and Bacteriostatic Effect of Crude Extractings
张花利 1冯进 2董晓娜 3张岩 1王世清2
作者信息
- 1. 青岛农业大学食品科学与工程学院,山东青岛266109
- 2. 青岛市现代农业质量与安全工程重点实验室,山东青岛266109
- 3. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
The extraction process of fiavonoids from the peel of black bean was studied in this paper. The experiments of single factors, Plackett Burman design and response surface method were used to optimize the influence factors (ethanol concentration, temperature, time, the ratio to material of liquid, extraction times) in the extraction process. It was found that ethanol concentration(P =0. 0207), temperature(P =0. 0285) and the ratio between material and liquid( P =0. 0170) were the key influencing factors to the extraction. The optimal extraction conditions were as followings: ethanol concentration 70 ％ , temperature 76. 29℃, the ratio between material and liquid I: 64. 32; a quadratic equation model was set up and the effects of the three factors and their corresponding relationships were obtained. The model played an important role in predicting the yield of fiavonoids. In addition, the bacteriostatic effect of crude extracts was discussed. It was found that crude extractings had different bacteriostatic effects on escherichia coli, staphylococcus aureus and bacillus subtilis, the MIC were 40.0, 2. 5 and 5.0 mg· mL-1, respectively.关键词
黑豆皮/黄酮/提取/抑菌Key words
Peel of black bean/ Flavonoids/ Extraction/ Bacteriostatic effect分类
轻工纺织引用本文复制引用
张花利,冯进,董晓娜,张岩,王世清..黑豆皮中黄酮提取及粗提物抑菌效果研究[J].大豆科学,2011,30(3):497-501,5.
