摘要
采用超声波辅助酶法提取香蕉皮多酚,通过单因素试验和均匀试验优化了提取工艺,并通过滤纸片法检测了香蕉皮多酚提取物的抑菌性。结果表明,超声辅助提取香蕉皮多酚的最优提取工艺参数为:乙醇体积分数45%,纤维素酶添加量0.06%,酶解pH值2.5,酶解时间108 min,酶解温度70℃,在此条件下提取香蕉皮多酚,多酚提取率2.989 mg/g,该提取物对金黄色葡萄球菌和枯草芽孢杆菌具有良好的抑制作用。
The ultrasonic-assisted enzymatic method was used to optimize the extraction of polyphenols from banana peels.First,the extraction process was optimized by a single factor test and uniform test,and then the antibacterial activity of polyphenols from banana peels was tested by filter paper method.The results showed that the optimal extraction process parameters for ultrasonic-assisted extraction of polyphenols from banana peels,ethanol volume fraction was 45%,cellulase addition was 0.06%,enzymatic hydrolysis pH was 2.5,enzymatic hydrolysis time was 108 min,and enzymatic hydrolysis temperature was 70℃.Banana peel polyphenols were extracted under the conditions,and the polyphenol extraction rate was 2.989 mg/g.The extract had a good inhibitory effect on staphylococcus aureus and bacillus subtilis.
作者
黄敏
张帅
林诗堃
张天桦
朱丽萍
HUANG Min;ZHANG Shuai;LIN Shikun;ZHANG Tianhua;ZHU Liping(School of food&pharmaceutical engineering,Zhaoqing university,Guangdong Zhaoqing 526061,China)
出处
《食品工程》
2022年第3期50-54,62,共6页
Food Engineering
基金
2021广东省科技创新战略专项资金(“攀登计划”专项资金)(pdjh2021b0539)。
关键词
香蕉皮
多酚
超声波
纤维素酶
均匀试验
抑菌
banana peel
polyphenols
ultrasound
cellulase
uniform test
antibacterial
