摘要
玉米须中含有丰富的黄酮类物质,为了充分利用与开发玉米须资源,采用闪式提取法对玉米须中的黄酮进行提取。在料液比1:50,乙醇体积分数50%,提取时间6 min,提取电压40 V的条件下总黄酮的提取率最高为3.83 mg/g。在此基础上对玉米须提取物进行了抑菌实验,采用牛津杯法和最低抑菌浓度实验研究了玉米须黄酮对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、黑曲霉和酿酒酵母的抑菌活性。并探究了不同的温度和p H对玉米须黄酮抑菌活性的影响。结果表明:玉米须黄酮对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌和黑曲霉均有一定的抑制作用,但对酿酒酵母无抑制作用。玉米须黄酮在低浓度(1 mg/m L)时对金黄色葡萄球菌的抑制效果最好,抑菌圈直径>10.00 mm;在高浓度(5 mg/m L)时对大肠杆菌的抑制效果最好,抑菌圈直径>29.00 mm。且不同的温度和p H均会对玉米须黄酮的抑菌活性产生影响。
Corn silk contains abundant flavonoids.In order to make full use of corn silk,flash extraction was used to extract the total flavonoid from corn silk in this paper.The experiment showed that in the condition of 1：50 of material liquid ratio,50% of ethanol content,6 min of extraction time and 40 V of voltage the highest extraction yield was 3.83 mg/g.Then on this bases,the antibacterial effect of flavonoids for escherichia coli,bacillus subtilis,staphylococcus aureus,aspergillus niger and saccharomycescerevisiae were detected by cylinder-plate method and were also explored in different tempreture and p H values.The results showed that flavonoids had certain inhibitory effect on staphylococcus aureus,staphylococcus aureus and bacillus subtilis but had no inhibition effect on saccharomyces cerevisiae.In low concentration（1 mg/m L）its had the best inhibition effect on staphylococcus aureus and the inhibition zone diameters10.00 mm,in high concentration（5 mg/m L）its had the best inhibition effect on escherichia coli and the inhibition zone diameters29.00 mm.The temperature or p H would affect the antibiotic activity of flavonoids.
出处
《食品科技》
CAS
北大核心
2016年第3期208-212,共5页
Food Science and Technology
基金
农业部公益性行业(农业)科研专项(201303080)
关键词
玉米须
闪式提取
黄酮
抑菌活性
corn silk
flash extraction
flavones
antibacterial activities
