摘要:
为研究溶剂法提取香菇多酚的工艺条件,在考察提取温度、乙醇浓度、料液比及果胶酶添加量四个单因素对香菇多酚提取率影响的基础上,采用中心组合实验和二次多项式回归分析对提取工艺进行优化。实验结果表明香菇多酚的最佳提取工艺为:水浴温度85℃,提取剂乙醇浓度为50%,料液比1∶12(g∶mL),果胶酶添加量1.4%,在此条件下,香菇多酚的提取率为2.94%。此外,对香菇多酚采用琼脂平板扩散法进行抑菌实验,结果表明:香菇多酚对青霉菌和啤酒酵母菌无抑制效果,而对金黄色葡萄球菌和大肠杆菌均有抑制作用,且最低抑菌浓度为15mg/mL。
关键词:
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香菇;
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多酚;
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提取;
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抑菌活性;
Abstract:
To explore the technology of extracting polyphenols from lentinus edodes, four single factors were studied including, extractive temperature, concentration of solvent, ratio of material to liquid, pectinase dosage. Based on the single factor tests, the optimum extraction technology was determined through center combination experiments and two degree polynomial regression analysis. The extractive temperature was 85℃, the ethanol concentration was 50%, the ratio of material to liquid was 1∶ 12, pectinase dosage was 1. 4%. Under this condition, polyphenols extraction rate was 2. 94%. After initinal purification of polyphenols, the bacteriostasis experiments were conducted using the agar plate dilution method. The results showed that the polyphenols from lentinus edodes had no antibacterial activity against fungi, but it had antibacterial activity against bacteria. In addition, the minimal inhibitory concentration for both Staphylococcus aureus and Escherichia coli were 15mg/mL.
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