摘要
采用微波法提取香菜中的多酚类物质,利用酒石酸亚铁对多酚的显色反应表征提取物中多酚的含量,在单因素实验的基础上进行正交优化实验.结果表明,从香菜中提取多酚的最佳提取条件为:微波提取时间为40s,微波功率为60 W,乙醇体积分数为70%,料液比(质量比,下同)为1∶40,香菜中多酚提取量为14.96mg/g,抑菌实验表明香菜中多酚对金黄色葡萄球菌、大肠杆菌均有一定的抑制作用.
Polyphenols was extracted from the coriander by microwave extraction method.The antioxidant level was determined by the color reaction of ferrous tartrate with the polyphenol extract.The best extraction conditions were obtained with single factor and orthogonal experiment.The results showed that the optimum extraction conditions of the coriander were microwave time of 40 s,microwave power of 60 W,the ethanol concentration of 70% and solid/liquid ratio（mass ratio,same below）of 1∶40.The amount of polyphenols extracted from the coriander was 14.96 mg/g.Antibacterial test showed that coriander polyphenols for staphylococcus aureus and escherichia coli had certain inhibition.
作者
宋力
赵祥华
SONG Li;ZHAO Xianghua(College of Chemistry and Chemical Engineering,Xinyang Normal University,Xinyang 464000,Chin)
出处
《信阳师范学院学报（自然科学版）》
CAS
北大核心
2018年第3期465-468,共4页
Journal of Xinyang Normal University(Natural Science Edition)
基金
国家自然科学基金项目(61405170)
关键词
香菜
多酚
微波法
酒石酸亚铁法
正交试验法
抑菌
coriander
polyphenols
microwave extraction
ferrous tartrate
orthogonal experiment
antibacte-rial effect
