香辛料提取物对白色念珠菌的抑制及工艺优化研究

Study on spices extraction to inhibition of Candida albicans and process optimization

摘要: 研究24种香辛料的抑菌作用,并比较其醇提取液的抑菌效果。通过大量的实验测定白色念珠菌抑菌圈,其中肉桂提取液对白色念珠菌抑制作用最佳。然后运用响应面(RSM)分析优化肉桂乙醇提取工艺条件。在单因素实验基础上,以白色念珠菌抑菌圈为指标,研究提取温度、液固比、提取时间及乙醇浓度对白色念珠菌抑菌圈的影响。结果表明,肉桂醇提法最佳提取工艺为提取温度69.24℃,液固比10:1(mL/g),提取时间5h,乙醇浓度95%,在此条件下提取液对念珠菌的抑菌圈是39.46mm。

Abstract: Bacteriostatic action of alcoholic extracts from 24 spices was studied.Through a large number of experiment determined Candida albicans antibacterial circle, cinnamon extract were best inhibiting effect on Candida albicans.By using the response surface (RSM) analysed cinnamon ethanol extraction process was optimized.In the single factor experiment with Candida albicans antibacterial circle as the index, the liquid-solid ratio, extraction temperature, extraction time and ethanol concentration to influence on candida Albicans antibacterial circle was investigated.The best process of cinnamon alcohol extraction were as follows:extraction temperature was 69.24℃, the liquid-solid ratio was 10:1 (mL/g) , extracting time was 5h, ethanol concentration was 95%.Under the optimal conditions, the antibacterial circle to Candida albicans was 39.46mm.