食品工业科技2018，Vol.39Issue(8)：130-135,6.DOI:10.13386/j.issn1002-0306.2018.08.024
陈皮总黄酮提取及抑菌活性初探
Preliminary study on extraction and antibacterial activity of total flavonoids in tangerine peel
摘要
Abstract
Objective:To determine the best extraction conditions of the total flavonoids from tangerine peel,and preliminarily test of its antibacterial activity.Methods:The total flavonoids of tangerine peel (FTP) were extracted with ethanol through microwave-assisted method,and the Box-Behnken Design (BBD)experiment model was established according to the single factor experiments.And the results were validated by experimental verification.The FTP was purified by HP-20 macroporous resin.Then the antibacterial activity against E.enteritidis,Bacillus subtilis and Staphylococcus aureus was tested by filter paper method.Conclusion:The extraction results showed that yield of flavonoids was the highest 1.3468％ ± 0.0142％ when the concentration of ethanol was 60％,the microwave power was 619 W,the microwave time was 3 min,the extraction temperature was 62 ℃ and material to solvent ratio was 1∶21 (g/mL),which had been verified by experiments.The deviation of the result to predicted value(1.3575％)was only 0.0107％,which indicated that the model and the actual fitted well.The antibacterial activity results showed that:FTP had different antibacterial activity against the tested bacterias,which was more effective against E.enteritidis and Staphylococcus aureus than the control drug tea polyphenols.关键词
陈皮/总黄酮/提取/响应面/抑菌活性Key words
tangerine peel/total flavonoids/extraction/response surface/antibacterial activity分类
轻工纺织引用本文复制引用
王慧芳,邵圣娟,王曼,孟戎茜,郭月艳,郑佳楠,卫静莉..陈皮总黄酮提取及抑菌活性初探[J].食品工业科技,2018,39(8):130-135,6.基金项目
太原工业学院院级科学基金(2014LY03). （2014LY03）
