摘要
研究了花椒抑菌活性成分的提取工艺条件,探讨了花椒提取物的热稳定性。采用滤纸片法,以抑菌圈直径为评价标准,金黄色葡萄球菌为指示菌,优化提取工艺。通过正交试验得出最佳提取工艺条件为:乙醇浓度55%、浸提温度60℃、浸提时间3 h、料液比1∶15。对花椒提取物做了抗菌谱的测定,结果表明具有较宽的抗菌谱。花椒提取物对金黄色葡萄球菌和黄曲霉的MIC为3.125 g/L,对大肠杆菌和枯草芽孢杆菌的MIC为6.25 g/L,对黑曲霉和啤酒酵母的MIC为12.5 g/L。对花椒提取物进行热稳定性测试,结果表明花椒提取物的抑菌活性具有较好的热稳定性。
The extraction technology of active components from pepper and their antimicrobial actives was studied, the thermal stability of the extracts were studied. The extraction technology was optimized with disc diffusion method, use the diameter of bacteriostatic circle as assessing index, S. aureus as indicative bacteria, Through orthogonal test, the optimal extracting conditions were obtained, 55% （volume fraction）ethanol, liquid, solid ratio 15 ：1, extraction temperature 60 ℃, extraction time 3 h. The extracts of pepper have wide antibacterial spectrum. The MIC of the extracts from pepper was 3. 125 g/L against S. aureus and A. flavus, 6. 25 g/L against E. coli and B. subtills, 12.5 g/L against A. niger and S. cerevisiae. The extracts were very stable to temperature.
出处
《中国调味品》
CAS
北大核心
2011年第3期30-32,共3页
China Condiment
关键词
花椒
抑菌
提取
稳定性
pepper
bacteriostasis
extraction
the stability
