摘要
为研究超声辅助提取黑木耳多酚的提取工艺条件,在超声温度、超声时间、超声功率、提取剂乙醇浓度四个单因素对多酚提取率影响试验的基础上,采用中心组合试验和二次多项式回归分析,对提取工艺进行优化。试验结果表明：最佳提取条件为超声温度为55℃、超声时间26 min、浸提剂乙醇浓度55%、超声功率180 W,在此条件下多酚得率为0.92%。此外对黑木耳粗多酚采用琼脂平板扩散法进行抑菌试验,结果表明：黑木耳多酚对细菌的抑制作用最强,对青霉菌、酵母菌抑制作用不明显,对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度均为10 mg/mL。
In order to study the extraction technique ofpolyphenols by ultrasonic wave-assisted from Auricularia auricular, on the basis of four single factors, such as ultrasonic wave temperature, ultrasonic wave treatment time, ultrasonic wave power and ethanol concentration, the influence on the extraction rate of polyphenols was studied. The optimum extraction technology was determined through central composite experiment and quadratic regression polynomial analysis. The results indicated that the optimum extraction processing parameters were the ultrasonic wave temperature 55 ~C, the treatment time 26 min, the ethanol concentration 55% and the power 180 W. The extraction rate of polyphenols was up to 0.92% under the optimum extraction processing conditions. On the other hand, the antimicrobial test of Auricularia auricula polyphenols was studied through agar plate diffusion method. The results indicated that Auricularia auricula polyphenols had the best inhibiting effect against bacteria, but it had no notable inhibiting effect against fungi, and the minimum inhibitory concentration against bacteria was 10 mg/mL.
出处
《食品工业》
北大核心
2013年第3期69-72,共4页
The Food Industry
基金
绥化学院科学技术研究项目[KQ1202006]
关键词
黑木耳
多酚
提取工艺
抑菌
Auricularia auricula
polyphenols
extraction processing
antimicrobial
