摘要
通过凝胶过滤色谱法，对微波作用下罗汉果提取物中活性成分的变化进行了研究。结果表明，微波作用下罗汉果提取物的甜度是蔗糖的145—219倍（提取物A）和327—359倍（提取物B），微波功率为300W时，提取物中主要甜味成分的相对质量分数为47．83％。用比浊法观察了罗汉果提取物对变形链球菌的生长、对玻棒粘附的影响，用酸度计检测了其对变形链球菌产酸的影响，并与蔗糖、葡萄糖和果糖作了比较。结果表明，变形链球菌在含罗汉果提取物培养基中的生长明显低于蔗糖、葡萄糖和果糖（P〈0．01）；在含蔗糖培养基中生长的变形链球菌对玻棒的粘附明显高于其他各组（P〈0．01），在罗汉果提取物组中的粘附最低；变形链球菌在各实验组培养48h后的pH表明，在含蔗糖培养基中加入罗汉果提取物后，明显抑制了变形链球菌产酸。
Influence of microwave irradiation on the active components of luohanguo extracts was studied with gel filtration chromatography. The results showed that, with 300 W microwave extraction, the sweetness of extract A was 145- 219 times that of sucrose and extract B 327 - 359 times that of sucrose, and the relative mass fraction of main sweet components was 47.83%. The effects of luohanguo extracts on the growth and glass rod adhering of streptococcus mutants were investigated by measuring the optical density of the culture. The acid fermentability of streptococcus mutants in the presence of the streptococcus mutants in the extracts were significantly lower than those in other groups （ P 〈 0. 01 ）. Glass rod adhering of streptococcus mutants in the presence of sucrose was significantly higher than those in other groups （P 〈 0. 01 ）. In all groups, glass rod adhering of streptococcus mutants in luohanguo extracts was the lowest. The acid production of streptococcus mutants with sucrose were evidently reduced by luohanguo extracts after 48 h culture of streptococcus mutants in the experiments.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2006年第3期264-268,289,共6页
Fine Chemicals
基金
广西大学博士基金项目
广西科学基金项目(桂科青0447063)~~
关键词
罗汉果
凝胶过滤色谱
活性成分
变形链球菌
luohanguo
gel filtration chromatography
active component
streptococcus mutants
