摘要
以山茱萸为原料,研究山茱萸熊果酸的提取工艺及其抑菌性质。通过响应面分析法,获得山茱萸熊果酸的最佳提取工艺条件,即提取温度为74.0℃,提取时间为154.5 min,乙醇体积分数为85.8%,液料比为15.8(mL/g)。对山茱萸熊果酸做了抗菌谱的测定,结果表明具有较宽的抗菌谱。山茱萸熊果酸对大肠杆菌和金黄色葡萄球菌的MIC为6.25%,对沙门氏菌和根霉的MIC为12.5%,对枯草芽孢杆菌、黑曲菌和啤酒酵母的MIC为25%。
The extraction conditions and antibacterial activity of ursolic acid from fructus corni were mainly discussed. The response surface methodology was designed to obtain the optimum extraction condition of ursolic acid from fructus corni, and it turned out that the extraction temperature of 74.0 ℃, the extraction time of 154.5 min, the ethanol concentration of 85.8%, and the ratio of solution to material 15.8（mL/g）. The ursolic acid from fructus corni had wide antibacterial spectrum, and the MIC of ursolic acid from fructus corni was 6.25% against Escherichia coil and Staphylococcus aureus, 12.5% against Salmonella and Rhizopus, 25% against Bacillus subtilis, Aspergillus niger and Saccharomyces cerevisiae.
出处
《食品工业》
北大核心
2014年第1期17-20,共4页
The Food Industry
关键词
山茱萸
熊果酸
响应面法
抗菌性质
fluctus comi
ursolic acid
response surface methodology
antibacterial activity
