摘要
研究香菜中抑菌成分的提取方法及其抑菌效果。单因素实验选取提取时间、提取温度和提取溶剂料液比探讨香菜提取的影响因素,根据单因素结果建立正交实验,确定最佳提取条件。实验结果表明香菜中天然抑菌成分的最佳条件为:提取温度50℃、提取时间36 h、提取溶剂料液比9∶1(V∶V),在此条件下的金黄色葡萄球菌抑菌圈直径为22 mm,大肠杆菌的抑菌圈直径为21 mm,具有较好的抑菌效果。
The method of extracting natural preservative in coriander and its bacteriostasis effect were studied. Ex- tracting temperature, extraction time, and ethyl alcohol＇ s proportion were selected to study the influence of antibacterial extraction. Orthogonal test was based on the single factor experiment, and results showed that the best extraction condition is temperature of extract is 50 ℃, time of extract is 31.5 h and ethyl alcohol is 9：1 （ethyl alcohol/Coriander V/V）. Staphylococcus aureus antimicrobial zone diameters are 22ram on this condition. E. coli au- reus antimicrobial zone diameters are 21 mm, and it has a good antibacterial effect.
出处
《武汉工业学院学报》
CAS
2012年第1期18-21,共4页
Journal of Wuhan Polytechnic University
关键词
香菜
天然抑菌成分
提取工艺
抑菌作用
coriander
natural antibacterial composition
extraction technology
bacteriostasis
