食品工业科技2012，Vol.33Issue(11)：104-108,112,6.
草果抑菌物质提取分离及GC-MS分析
Extraction and separation and GC-MS analysis of Amomum tsao-ko antibacterial substances
摘要
Abstract
Using ultrasonic extraction to extract antibacterial substances from Amomum tsao-ko,with the extraction rate antibacterial activity as evaluation index,the optimum extraction conditions were：60% ethanol as solvent, solid/liquid ratio 1：16,soaking time 20h, ultrasonic temperature 55~C, ultrasonic time of 45min,the extraction rate was 10.5%. And the inhibition zone size of Staphylococcus aureus was 19.3mm. Amomum tsao-ko extract was separated,that the best antibacterial activity was ethyl acetate extract,and the active ingredients were analyzed and identified by gas chromatography-mass spectrometry（GC-MS） ,and then 88 chemical components were identified.关键词
草果/抑菌成分/超声波提取/GC-MS分析Key words
Amomum tsao-ko/antibacterial substances ultrasonic extraction GC-MS analysis分类
轻工纺织引用本文复制引用
仇厚援,刘小玲,陈文学,吴莉宇,王强..草果抑菌物质提取分离及GC-MS分析[J].食品工业科技,2012,33(11):104-108,112,6.基金项目
海南省自然科学基金 （）
