食品工业科技2012，Vol.33Issue(21)：269-272,4.
中心组合设计优化酶法辅助提取香菇多酚及其抑菌活性研究
Optimization of enzymic extraction by central composite design and study on antimicrobial activity of polyphenols in lentinus edodes
摘要
Abstract
To explore the technology of extracting polyphenols from lentinus edodes,four single factors were studied including,extractive temperature,concentration of solvent, ratio of material to liquid, pectinase dosage. Based on the single factor tests,the optimum extraction technology was determined through center combination experiments and two degree polynomial regression analysis.The extractive temperature was 85℃,the ethanol concentration was 50%,the ratio of material to liquid was 1:12, pectinase dosage was 1.4%. Under this condition, polyphenols extraction rate was 2.94%.After initinal purification of polyphenols,the bacteriostasis experiments were conducted using the agar plate dilution method. The results showed that the polyphenols from lentinus edodes had no antibacterial activity against fungi,but it had antibacterial activity against bacteria.In addition,the minimal inhibitory concentration for both Staphylococcus aureus and Escherichia coil were 15mg/mL .关键词
香菇/多酚/提取/抑菌活性Key words
lentinus edodes/polyphenols/extraction/antibacterial activity分类
轻工纺织引用本文复制引用
刁小琴,关海宁,马松艳..中心组合设计优化酶法辅助提取香菇多酚及其抑菌活性研究[J].食品工业科技,2012,33(21):269-272,4.基金项目
绥化学院科研创新团队基金资助项目（CX2008002）. （）
