摘要
研究乙醇浓度、提取温度、料液比和提取时间对荷叶黄酮提取得率的影响,通过正交试验优化了提取荷叶黄酮的最佳工艺条件。结果表明,50%(体积分数)乙醇,提取温度为70℃,料液比为1∶40(m/v),提取时间1.5 h,荷叶黄酮的得率为0.87%。测定了荷叶黄酮对5种肉类腐败菌的抑菌效果,最小抑菌浓度实验结果显示:荷叶黄酮对大肠杆菌、荧光假单孢菌、铜绿假单孢菌、酵母菌的最低抑菌浓度(MIC)分别为5.30、6.26、6.26、5.30 mg/100 m L,对大肠杆菌、荧光假单孢菌、酵母菌的最低杀菌浓度(MBC)分别为5.30、6.26、6.26 mg/100 m L。
The effect of ethanol concentration, extracting time, temperature as well as solid-liquid ratio on the extraction rate of flavonoid from lotus leaves was studied in the paper. The optimized parameters were gotten by using the single factor and orthogonal design. It was shown that 50 % （voluem ratio） of the ethanol concentration, 70℃, solid-liquid ratio 1∶40 （g/mL） and 1.5 h, the extraction rate of flavonoid reached 0.87%. The antibacterial activity of lotus leaves Flavonoid to 5 bacteria in meat was studied. It was shown that the minimum inhibition concentration （MIC） of lotus leaves flavonoid to E. coli, P.Fluorescens, Cladosporium herbarum and Saccharomycete were 5.30,6.26,6.26,5.30 mg/100 mL. The minimum bactericidal concentration （MBC） were 5.30,6.26,6.26 mg/100 mL.
出处
《食品研究与开发》
CAS
北大核心
2015年第8期25-29,共5页
Food Research and Development
基金
广东省科技计划项目(2011B010500017)
关键词
荷叶
黄酮
提取
抑菌
Lotus leaves
flavonoid
extraction
antibacterial
