南五味子抑菌物质的优化提取及抑菌活性研究

doi:10.3969/j.issn.1673-1689.2012.07.008

首页 > 过刊浏览>2012年第31卷第7期 >719-726. DOI:10.3969/j.issn.1673-1689.2012.07.008

南五味子抑菌物质的优化提取及抑菌活性研究
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                        10.3969/j.issn.1673-1689.2012.07.008
                    
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基金项目:国家自然科学基金项目(31071626);仲恺农业工程学院研究生创新基金项目(H1410001)

Optimum Extraction of Bioactivity Substances and Its Activity Against Bacteria and Fungous from Kadsura longipedunculata

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摘要:

在单因素实验的基础上,应用响应面分析法优化南五味子抑菌物质的提取条件,并测定此提取条件下南五味子提取物的抑菌活性。结果表明,优化提取条件为:质量分数50%的乙醇水溶液,pH6.76,液料体积质量比18mL∶1g,于75℃提取3.9h。在此条件下南五味子提取物对金黄色葡萄球菌的抑菌圈达27.5mm,与预测值(27.68mm)接近(CI>95%)。提取物对枯草芽孢杆菌、乙型副伤寒沙门氏菌等细菌具有显著的抑菌作用,抑菌圈均≥20mm,但对芒果炭疽菌、黑曲霉等没有抑菌活性,对各种食品腐败细菌的最小抑菌浓度(MIC)为3.125～25mg/mL。

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The objective of this study is to investigate the optimization of extraction conditions of antibacterial substance from Kadsura longipedunculata and antimicrobial activity.Spoilage bacteria and funguses were used as the tested strains.According to the single-factor experiments,four levels of the factors were selected for the central composite design and response surface methodology was employed to optimize the extraction conditions of from K.longipedunculata.And the antimicrobial activity of K.longipedunculata extract was investigated.The optimum extraction conditions were as follows: concentration ethanol of 50%,extraction pH of 6.76,liquid-to-solid ratio of 18∶1(mL/g),temperature of 75 ℃and time of 3.9 h.The diameter of inhibition zone of extracts against Staphylococcus aureus reached with verified value being of 27.5mm that was almost equal to the estimated value being of 27.68 mm(CI>95%).The extract had the prominent antibacterial activity on bacteria and the antimicrobial diameters were greater than 20mm.While there was no sensitivity against Colletotrichum magiferae and Aspergillus niger,et al.The MICs on test bacteria were 3.125~25mg/mL.

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吴少辉,叶伟娟,黄雪莲,于新.南五味子抑菌物质的优化提取及抑菌活性研究[J].食品与生物技术学报,2012,31(7):719-726.

WU Shao-hui, YE Wei-juan, HUANG Xue-lian, YU Xin. Optimum Extraction of Bioactivity Substances and Its Activity Against Bacteria and Fungous from Kadsura longipedunculata[J]. Journal of Food Science and Biotechnology,2012,31(7):719-726.

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在线发布日期: 2014-06-17
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