粮油食品科技Issue(6)：57-61,5.
南烛叶抑菌成分提取工艺优化及抑菌效果研究
Optimization of extraction of antibacterial substances from vaccinium bracteatum thunb leaves and its bacteriostatic effect
摘要
Abstract
The antibacterial component was extracted from vaccinium bracteatum thunb leaves and its an-tibacterial effect was studied.Choosing ethanol as extraction solvent,the optimum extraction conditions were determined by single factor experiment and orthogonal experiment,which was 85% ethanol concen-tration,temperature 90 ℃,solid -liquid ratio 1∶16,time 4 h.The inhibiting effect was determined by oxford cup method.The average inhibition zones against escherichia coli,staphylococcus aureus,yeast, mucor and aspergillus were 18 mm,16 mm,13 mm,15 mm and 14 mm,respectively.The content of flavonoid,which was the main bacteriostasis component,was 39.5 mg/g determined by spectrophotome-try.The fresh -keeping effect of the extract on flour products was studied.After heat preservation experi-ment,the flour products with the extract excelled control group in the indexes,such as total number of bacterial colony,acidity,and pathogenic microorganism,which indicated that the leaves possess good fresh -keeping effect.关键词
南烛叶/提取/抑菌作用/天然防腐剂Key words
vaccinium bracteatum thunb leaves/extraction/bacteriostatic action/natural preservative分类
轻工纺织引用本文复制引用
李艳利,张媛媛,王丽然,李书国..南烛叶抑菌成分提取工艺优化及抑菌效果研究[J].粮油食品科技,2014,(6):57-61,5.基金项目
河北省大学生创新创业训练项目 （）
